Cooking 101 for Mother’s Day…….
Pancakes, pancakes everywhere! There are hundreds of different kinds of pancakes filling my Facebook, and Instagram, feeds. There are some really creative ones that are filled with chocolate, or cream cheese. There are really tall stacks over flowing with berries, or sauces. And there are fluffy pancakes, thin pancakes, whole wheat, almond, and coconut pancakes! Some look rustic, and others look like they should be framed, mine are kind of unassuming, traditional, and made with minimal ingredients. These are the pancakes you want to eat if you are avoiding eggs, oil, or dairy, or just have an empty pantry. 😉
Usually when I create a recipe I will make it one, or two, times before I post it. I learned a lot when I was creating these little guys. I made batch after batch after batch learning something new every single time. I know, seriously, how hard can making pancakes be? Well, I can tell you, that you can really, REALLY mess up a pancake and ruin your breakfast. 😦 I hated pancakes growing up because my mom used Bisquick and made them really thin, dark, and crispy. After I moved away from home I went years and years before I ever made my own pancakes. Up until about 7 months ago, when I chose to stop eating meat, dairy, and eggs, I used boxed mixes. There is one boxed mix that my husband just loves, and so I stick with that for him. But I’m a thicker, and fluffy, pancake type of person and so I prefer to make my own. Plus, I don’t have to worry about having the mix in the pantry because I can make them from almost virtually nothing.
I’m going to give you some tips on pancakes just in case you haven’t mastered the art of pancake making yet. 😉
First, you can use too much baking powder. You wouldn’t think that it is possible, but more isn’t always better. So, don’t get crazy and increase the baking powder thinking that they will increase the height of your pancakes. I actually had the reverse results when I added more baking powder and my pancakes went flat.
Second, don’t cook your pancakes over direct heat. I was wondering why when I made smaller pancakes they turned out perfect and didn’t stick, but when I tried to increase the size they stuck. I can’t even describe the frustration I experienced, and how much I missed my electric griddle, until I had that ah ha moment. It wasn’t just my pancakes; it was happening when I was making my husband’s out of the boxed mix. When you cook them right in the middle of the pan, no matter how much oil you use, they will most likely stick. I realized that they come out perfectly when they are cooked around the edges of the pan.
Third, if you want puffy pancakes, let the batter sit. Gently stir the ingredients together and then walk away. About 5-10 minutes allows the batter to become airy. You can get dishes out, heat the pan you’ll be using to cook, just let it sit. And when you get ready to start scooping the batter out be gentle, don’t stir it again, and allow it to drop gently onto the heated pan, or griddle.
Fourth, and last, when you are cooking puffy, fluffy pancakes you need to cook them on a bit lower heat then you would a thinner pancake and wait a little bit longer before flipping them. Most of the time we just wait until bubbles appear, and the edges become dry, but thicker pancakes require a bit longer time to cook initially. If you don’t keep the heat on medium low you will most likely have burnt pancakes, with a raw center. And no one wants that.
If you follow these few steps you should be a pancake aficionado before it is all over. 😉 You will be able to whip up a stack of beautiful, cloud like pancakes in no time. Allow mom to put the syrup, or toppings on herself, because it will soak in. You’ll notice in the pictures that the strawberry juice flavored liquid Sugar 2.0 soaks in as the photos progress. I had always wondered how advertisers, like IHOP, had pancakes with syrup that never soaked in. While I was reading food photography tips the other day I discovered that they spray the pancakes with Scotchguard before pouring so the syrup sits on top. So, these are realistic because I wanted them to be able to be eaten. 😉 I hope you enjoy these amazingly traditional breakfast flapjacks and have an amazing time sharing them with those you love. Make a big batch, sit back, relax, and enjoy!
PS. You don’t even need syrup. 😉 My daughter loves to eat them plain, and so do I!
What is your favorite type of pancake?
What do you top your pancakes with?
Dairy Free Buttermilk Pancakes
By Angie Gouchenour
2 servings (3 pancakes each)
3/8 cup unsweetened plant milk (I used cashew), + 2 Tablespoons water, + ½ teaspoon lemon (this makes the buttermilk)
½ cup white wheat flour
1 teaspoon baking powder
1 Tablespoon + 1 teaspoon Sugar 2.0
2 teaspoons unsweetened apple sauce
In a small bowl combine the milk, water, and lemon juice and allow to sit to create “buttermilk”
In a medium bowl combine the flour, baking powder, and Sugar 2.0; stir to combine
Add the apple sauce and “buttermilk”; Stir gently until the wet and dry ingredients are combined (There may be lumps)
Allow the pancake mix to rest while you heat a lightly greased pan/griddle over medium low heat on the stove
Once the pan is heated (if you lightly sprinkle water over the pan and it sizzles it is ready) drop pancake mix in circles around the outer edge of the pan
Gently turn the pancakes after they begin to bubble and the edges dry (See tips above)
You can remove the pancakes from the pan when you lightly touch the center of the pancakes and they feel firm instead of squishy
Serve immediately, or store in the fridge after they have cooled
3 pancakes = 135 calories