Sometimes you just have to try something new.
My dad makes legendary pancakes. They're light, fluffy, and go great with real maple syrup. When my mother's family gathers for the annual Week At the Beach, Dad gets roped into making pancakes at least two mornings. For the past few years, I've been his assistant in this process, and I can pretty well replicate his pancakes.
But, they require buttermilk. And when I'm at home, I don't really think about making pancakes until I get up on a Sunday morning, so it's pretty rare that there is buttermilk in the house at that time. Thus, I either have to plan to make pancakes a day in advance (Hah!), or I have to go to the store before breakfast. This is not something that typically appeals to me. So, this morning, at some risk to my inheritance, I went looking for a non-buttermilk pancake recipes.
I ended up using this recipe from Allrecipes.com, modifying it according to the suggestions in the comment from Esther on January 3, 2006 (I did not chill the batter, but I took her other advice). The best of these ideas was the addition of cinnamon to the batter. This gave the pancakes a nice, light cinnamon flavor that complimented the maple syrup beautifully. The one thing that didn't work was her suggestion to cut the milk down to 3/4 cup from a full cup. The first pair of pancakes were pretty heavy, so I added more milk to the batter, and the rest came out nice and light.
My wife felt that these were pretty good, but needed butter and/or syrup. The pancakes were very porous, so they soaked up a lot of whatever you put on them. My view of pancakes is that they are really just vehicles for syrup, so this wasn't a problem for me. All in all, a pretty good recipe.
Dad's are still better, though.
My dad makes legendary pancakes. They're light, fluffy, and go great with real maple syrup. When my mother's family gathers for the annual Week At the Beach, Dad gets roped into making pancakes at least two mornings. For the past few years, I've been his assistant in this process, and I can pretty well replicate his pancakes.
But, they require buttermilk. And when I'm at home, I don't really think about making pancakes until I get up on a Sunday morning, so it's pretty rare that there is buttermilk in the house at that time. Thus, I either have to plan to make pancakes a day in advance (Hah!), or I have to go to the store before breakfast. This is not something that typically appeals to me. So, this morning, at some risk to my inheritance, I went looking for a non-buttermilk pancake recipes.
I ended up using this recipe from Allrecipes.com, modifying it according to the suggestions in the comment from Esther on January 3, 2006 (I did not chill the batter, but I took her other advice). The best of these ideas was the addition of cinnamon to the batter. This gave the pancakes a nice, light cinnamon flavor that complimented the maple syrup beautifully. The one thing that didn't work was her suggestion to cut the milk down to 3/4 cup from a full cup. The first pair of pancakes were pretty heavy, so I added more milk to the batter, and the rest came out nice and light.
My wife felt that these were pretty good, but needed butter and/or syrup. The pancakes were very porous, so they soaked up a lot of whatever you put on them. My view of pancakes is that they are really just vehicles for syrup, so this wasn't a problem for me. All in all, a pretty good recipe.
Dad's are still better, though.
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2 comments:
You can buy powdered buttermilk. I used to keep it on hand when we lived so far from a store but Dad never approved. Ellie still uses it. It keeps well and purists would only know if they saw the can. You can also make sour milk using vinegar.
I may have to pick up some of that!
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