pancakes!

All posts in the pancakes! category

fluffy whole wheat pancakes from alton brown (lacto-ovo vegetarian)

Published March 5, 2017 by lisaolisa

Today was attempt #1 at these, and they were mostly a bust but have potential. I didn’t have buttermilk, and rather than making sour milk per usual, I experimented with substituting plain yogurt. A 1:1 swap did not work. The batter was too thick, the cakes were too thick, and the cakes did not fully cook in the middle. While melting, the butter pats decided it would be best to explode and spew all over the inside of the microwave. While heating the syrup, attention was not fully paid, leading to a molten maple flow on top of the butter mess. And I added blueberries, as I do to most whole wheat pancakes.

Here’s what I used and any notes about my choices.

ingredients

the dry goods

2 cups whole wheat flour (I would normally substitute pastry flour, but I wanted to try it with regular, which I always have on hand. I tend to run out of pastry flour. They are probably more fluffy with pastry flour, which I’ll use next time.)
1 teaspoon baking powder
1⁄2 teaspoon baking soda
1 teaspoon salt
3 tablespoons sugar (I would normally substitute molasses, which I’ll try next time.)

the wet works

2 large eggs
2 cups plain yogurt (Bad idea. Next time, I’ll cut the yogurt to 1 cup and add 1 cup of soured milk. If the cakes are still too thick, I’ll use all milk.)
2 tablespoons unsalted butter, melted (I will probably resort to olive oil at some point, which is already liquid and always on hand.)

the mix-in

2 cups frozen blueberries

directions

  1. Mix together all the dry stuff in a large bowl. In a separate bowl, whisk together all of the wet stuff. Do this in the best order: barely beat the eggs, add in the yogurt and milk, and then add the butter. If you add hot butter to raw eggs, some of the egg is going to congeal.
  2. Mix in the wet stuff to the dry stuff and stir just until batter comes together. Set aside to rest for 5 minutes.
  3. Fold in the blueberries.
  4. Use 1/4 cup batter for each cake. Flatten the batter down to a reasonable thickness with the back of the measuring cup or your finger, which will be all right because of course you scrupulously wash your hands before preparing food.

If you need more advice on how to cook pancakes in general, read through his original directions, which follow.

The original recipe

the dry goods
2 cups whole wheat flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt
3 tablespoons sugar
the wet works
2 large eggs
2 cups buttermilk
4 tablespoons unsalted butter
mix together all the dry ingredients in a large bowl. in a separate bowl, whisk together all wet ingredients. (i just melted the butter slightly before adding it in with the eggs and buttermilk.).
add the wet stuff to the dry stuff and mix just until batter comes together. do not mix smooth. set aside batter to rest for 5 minutes.
* heat an electric griddle to 350 degrees or place a nonstick frying pan over medium-low heat.
*test the griddle by flicking water on it. if the water dances across the surface, you’re good to go.
* rub down the griddle with a little butter or spray with nonstick spray.
ladle 1 scoop of batter onto the griddle. (batter will be thick! just spread it out with the bottom of your ladle or the back of a spoon.) cook until bubbles form in the batter and bottom is golden, approximately three minutes. flip and cook until the second side is golden, another a minute or so. adjust the heat as necessary as you go along. serve while hot!

 

 

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puffy pillow pancakes (vegan)

Published November 11, 2012 by lisaolisa

fluffy

1 1/2 cups all purpose flour
3 1/2 teaspoons baking powder
2 tablespoons sugar
1 teaspoon salt

1 cup almond milk (or soy milk)
2 teaspoons apple cider vinegar
1 tablespoon ground flax seeds
1/2 cup water
3 tablespoons canola oil
1/2 teaspoon pure vanilla extract

In a large mixing bowl, sift together flour, baking powder, salt and sugar. Make a well in the center.

Measure the milk into a measuring cup. Add vinegar and ground flax seeds, and use a fork to vigorously mix the ingredients until foamy. This will take a minute or so.

Pour the milk mixture into the center of the dry ingredients. Add the water, canola oil and vanilla and use a fork to mix until a thick, lumpy batter forms. That should take about a minute. It doesn’t need to be smooth, just make sure you get all the ingredients incorporated.

Preheat the pan over medium-low heat and let the batter rest for 10 minutes.

Lightly coat the pan in oil. Add 1/3 cup of batter for each pancake, and cook for about 4 minutes, until puffy. Flip the pancakes, adding a new coat of oil to the pan, and cook for another 3 minutes or so. Pancake should be about an inch thick, and golden brown.

Rest pancakes on a cooling rack covered with tin foil until ready to serve. To reheat, place pancakes in on a baking sheet covered with tin foil in a  300 F degree oven for 5 minutes or so.

Makes 6 Pancakes
Time: 30 minutes

~ Don’t use an electric mixer for the batter. Overmixed pancakes tend to result in a dense pancake. I use a dinner fork to get everything mixed.

~ You have to let the batter rest for ten minutes or so. The vinegar and the baking powder need to react with each other and the gluten needs to settle in and rest.

~Don’t crowd the pan. Even in my big cast iron, I don’t make more than two pancakes at once.

~ Don’t use too much oil in the pan. It will result in a tough exterior. A very layer of oil is what you want and a spray can of organic canola oil works perfectly for this.

~ Preheat the pan for a good ten minutes. I use cast iron and put it on moderate low heat (right around 3 on my stovetop), but you will probably need to adjust a little to get the temp just right. Remember, the temp is not set in stone. Lower and raise in tiny increments as needed. Even turning the dial 1/4 inch can result in big changes.

~ Use a measuring cup (with a rounded bottom if possible) to scoop out the batter. And remember to always spray ithe cup between pancakes, to prevent sticking.

~ Once you drop the pancake in, refrain from futzing with the batter too much. But don’t be afraid to delicately nudge the batter a tiny bit with your fingers to get a more circular shape and more even cooking. But the batter should spread a tiny bit and puff up all on its own.

by Isa Chandra

Light and fluffy pumpkin pancakes

Published December 27, 2007 by lisaolisa

1 1/4  cups all-purpose flour 
2  tablespoons sugar 
2  teaspoons baking powder 
1/2  teaspoon cinnamon 
1/2  teaspoon ginger 
1/2  teaspoon nutmeg 
1/2  teaspoon salt 
1  pinch cloves 
1  cup 1% low-fat milk (can be any kind) 
6  tablespoons canned pumpkin puree 
2  tablespoons melted butter 
1  egg 

Whisk flour, sugar, baking powder, spices and salt in a bowl.
In a separate bowl whisk together milk, pumpkin, melted butter, and egg.
Fold mixture into dry ingredients.
Spray or grease a skillet and heat over medium heat: pour in 1/4 cup batter for each pancake.
Cook pancakes about 3 minutes per side. Serve with butter and syrup.
Makes about six 6-inch pancakes.

Adapted from Martha Stewart Living

http://www.recipezaar.com/187362

Pumpkin pancakes

Published December 27, 2007 by lisaolisa

2 cups all-purpose flour
3 tablespoons brown sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground allspice
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon salt
1 1/2 cups milk
1 cup pumpkin puree
1 egg
2 tablespoons vegetable oil
2 tablespoons vinegar

DIRECTIONS
In a separate bowl, mix together the milk, pumpkin, egg, oil and vinegar. Combine the flour, brown sugar, baking powder, baking soda, allspice, cinnamon, ginger and salt, stir into the pumpkin mixture just enough to combine.
Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.

http://allrecipes.com/Recipe/Pumpkin-Pancakes/

Low-fat pumpkin pancakes

Published December 27, 2007 by lisaolisa

INGREDIENTS:
1 cup all-purpose flour
1/4 cup packed brown sugar
1 1/2 tsp baking powder
1/4 tsp salt
1/2 tsp cinnamon
1/2 tsp ground ginger
1/4 tsp nutmeg
1 large egg, lightly beaten
1 tbsp canola oil
1 cup nonfat milk
1/3 cup pure pumpkin

PREPARATION:
Whisk flour, sugar, baking powder, salt, cinnamon, ginger and nutmeg together in a medium bowl. Combine egg, oil, milk and pumpkin in a small bowl. Stir pumpkin mixture into dry ingredients. Leave to stand for five minutes.
For each pancake, scoop 1/4 cup of batter on to a hot griddle or nonstick skillet sprayed with cooking spray. Turn pancakes when bubbles appear and edges are cooked, after about 2 minutes. Cook for 1 1/2 minutes on second side.

Makes 8-10 pancakes.

Per two pancake serving: Calories 226, Calories from Fat 46, Total Fat 5g (sat 0.6g), Cholesterol 53mg, Sodium 414mg, Carbohydrate 40g, Fiber 1.6g, Protein 4.9g

http://lowfatcooking.about.com/od/breakfastandlunch/r/pumpkinpancakes.htm

Pumpkin pancakes

Published December 26, 2007 by lisaolisa

Adapted from "Vegetarian Times"

These griddle up tall and thick, so the fry time is lengthy. Add a little milk to loosen up the batter and speed the cooking time. The texture is not so precious that it will suffer — no bubbles at all through the batter.

30 min 10 min prep

2  large eggs 
1  cup pumpkin puree 
1/3  cup dried sweetened cranberries or walnuts 
1  cup all-purpose flour 
1  tablespoon vegetable oil 
1  tablespoon baking powder 
2  tablespoons granulated brown sugar 
1  pinch salt

Whisk the eggs in a mixing bowl until foamy. Stir in remaining ingredients.

Spray a large nonstick skillet with cooking spray, and heat over medium heat. When the surface is hot, scoop about 1/3 cup of batter onto skillet, flattening out the cakes with the back of the spatula. When the bottoms start to turn golden, flip cakes over and cook second side. When both sides are golden and the cakes are firm, about 7 minutes, remove from heat and repeat with remaining batter.