02.23.09 | 1 Comment

The pancakes are the result of many a breakfast (or dinner) trying to honor the type of pancake one might find at an IHOP, Denny’s, or Original Pancake House. I developed this recipe through trial and error, based on a recipe I found online in a chat forum from a lady who remembered her home ec teacher’s recipe. Again I utilize brown sugar. And the accompanying replacement for butter and syrup is my own concoction, Maple Whip.

makes 10-12 4″ pancakes
1 cup AP flour*
1 tbsp baking powder
1/4 tsp salt
2 tbsp packed brown sugar
2 eggs
1 cup buttermilk**
2 tbsp vegetable oil or melted butter

Whisk together the dry ingredients. Whisk together the wet ingredients. Add the wet to the dry and stir well. Let the batter sit while the griddle or pan heats up.

This is one of the two uses I have for a non-stick surface (the other is cooking eggs). I use medium heat on the stove or 325-350F on a griddle. Get it hot enough so that when you sprinkle water on the surface, the droplets dance about to a fast beat and quickly evaporate.

Pour 1/2 cup portions of batter onto the pan/griddle and cook until bubbles surface. Flip. Cook until golden brown. (The first one is always a flop. The next one will be better.)

Serve with Maple Whip.

Maple Whip
I came up with this one weekend when we were running low on maple syrup AND butter, which I discovered after having made my waffles (pancake batter from above cooked in a waffle maker). We did have cream. I thought, “What’s butter but cream beaten within an inch of its life?” So I whipped up about a half cup of heavy cream, adding a pinch of salt and the only syrup we had remaining in the jar, which amounted to a couple of tablespoons.

*Sometimes I use part King Arthur’s white whole wheat flour; I’d say up to half the quantity of that and half all-purpose

** OR 1 cup milk + 1 tbsp lemon juice
OR 3/4 cup milk + 1/4 cup yogurt

UPDATE: This weekend I made banana pancakes – I just added one large, ripe banana, mashed, and 1/4 cup of rolled oats. I liked it.

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