Wednesday, February 3, 2010

Hippie pancakes

I love pancakes of all sorts, but I have a special fondness for the ones my mom makes.

pancakes, syrup
{pancakes, syrup}

They are pretty 1970s, with a mix of flours and just a pinch of sugar. The original recipe calls for wheat germ and vegetable oil instead of melted butter. Apparently they were afraid of butter back then. I believe wholeheartedly in using real butter, when the situation calls for it. And while I'm fine with wheat germ, I usually don't bother adding it to these. I think the rye flour is what makes these pancakes taste so different - the original recipe actually calls for oat flour, but in my family we always use rye. The pancakes are light and a little spongy (in a good way) and soak up syrup beautifully.

sunday breakfast
{sunday breakfast}

Pancakes are easy to make and you probably have all the ingredients in your cupboard (except maybe rye flour). I follow my mom's lead and make several batches at once, seal them in small bags and place them in a large ziploc bag in the freezer. Save the empty bags in the large bag so you can re-use them over and over. Never buy pancake mix again.

pancake mix prepared
{pancake mix prepared}
Pancakes (modified from Jane Brody's Good Food Cookbook)
makes 4 - 6 servings

2/3 cup whole wheat flour
1/3 cup all purpose flour
1/4 cup rye flour (original recipe calls for oat flour)
2 teaspoons sugar
1 teaspoon baking powder
1 teaspoon baking soda
1 1/4 cup milk (or 1 cup buttermilk + 1/4 cup milk)
2 eggs (original calls for 1 egg + 1 egg white)
1 tbsp melted butter (or oil, if you prefer)

Mix dry ingredients together in a medium sized bowl. Whisk eggs, milk and butter together and pour over the dry ingredients. Stir until just combined. Cook on a large griddle at medium temperature for a couple minutes on each side, until golden brown.
*My pancake shapes are from Williams-Sonoma, I think. I've had them forever and I don't see them in the online store, but they look just like these.

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