Sunday, April 25, 2010
Don't mess with perfection, right? But something always compels me to try.
Pancakes are one of those foods that are delicious in their simplicity. Perfect rounds of fluffy cakes, spongy and adaptable to myriad toppings.
And, after playing around with various additions, I have hit upon the perfect pancake recipe, even if I say so myself. I started with the basic recipe I gleaned from Deborah Madison's Vegetarian Cooking for Everyone and added a few things. Aside from flour, I add in ground flax seed, some oatmeal, yogurt and buttermilk, and mashed fruit such as bananas. My favorite combos are banana cakes topped with blueberry compote, or apple pancakes with struesel topping.
I love this recipe because it still leaves room for creative improvement. What's your favorite pancake addition or topping?
1.5 cups flour (1.25 cups white flour and .25 cups other whole grain)
1 tsp salt
2-3 tbsp sugar
1.5 tsp baking powder
1 tbsp ground flax seed
1 small handful quick cooking oats
1 tsp spices such as cinnamon, mixed with pinch nutmeg and cardamon
2 eggs, beaten
1 cup buttermilk
1/4 cup vanilla yogurt (or other flavor)
1/4 to 1/2 cup milk (depending on how thick you like pancakes)
3 tbsp oil or melted butter
1 tsp vanilla
1/3 cup mashed fruit OR chopped fresh fruit, such as apple or berries
Preheat skillet or grill over medium-low heat
Mix dry ingredients.
Mix wet ingredients.
Pour wet ingredients into dry ingredients and stir just until mixed. Add chopped fruit.
Melt butter on griddle or skillet and pour batter into skillet to cook.
Flip cakes when small bubbles form around edge and bottom is golden brown. Serve hot with syrup. Yum!!