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by Heather Harris Brady

I’ve been experimenting a lot with whole grain flours lately, because I don’t want to settle for “wow, this is good for something healthy”. I’m going for “this is amazing”. So when I manage to hit that magical point I will share the recipes – like this one for whole grain pancakes. It’s based on a recipe from Cooking Light magazine, but I’ve tinkered with it so it uses ingredients I’m more likely to have onhand.

One thing I’ve learned over the course of my trials is that you need to allow time for the grains to hydrate in order to get maximum fluffiness in the finished product. I hope you enjoy these pancakes as much as we do, they’ve become my new standard recipe. If you’d like to play around with this recipe I think grated apple would be a great addition to try.

Whole Grain Pancakes, Makes about 12 4″ pancakes

  • 2/3 c. old-fashioned rolled oats
  • 1-1/2 c. low-fat milk + 1 t. apple cider vinegar
  • 2 T. maple syrup
  • 1 T. light olive oil
  • 3/4 c. white whole-wheat flour
  • 1/3 c. unbleached all-purpose flour
  • 1/3 c. spelt flour
  • 2 t. baking powder
  • 1/4 t. salt
  • 1/4 t. baking soda
  • 1 t. vanilla
  • 1 t. cinnamon
  • 1 large egg

Combine milk and oats in a small bowl. Let stand 10 minutes.

Pour the soaked oats and milk into a larger bowl. Add the egg, olive oil, maple syrup, vanilla and cinnamon. Whisk well.

Add the rest of the ingredients and stir until well-combined.

The final texture should be close to very heavy cream.

Heat a griddle and grease it lightly with olive oil. Drop spoonfuls of batter onto the griddle and watch for bubbles to appear all over the surface.

Flip the cakes and brown the other side. I usually poke the middle of each one with my finger, when they are springy they’re done.

I stack them so they stay warm.

Serve warm with butter, more syrup and fruit.

They cook up light and fluffy.

Put any leftovers in an airtight container and refrigerate.


Four years ago: Cream Scones
Three years ago: Key Lime Pie
Two years ago: Mixed Berry Pie
One year ago: Kerrygold Croissants


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by Heather Harris Brady

The first of our in-state blueberries are here and they are awesome! To show them off I made these pancakes for brunch, accenting them with lemon and ricotta. You can make them with blueberries in or without, I’ll show you both. Either way they are light, fluffy and delicious, perfect to soak up syrup or a fresh lemon glaze like we used here.

Blueberry Lemon Pancakes, Makes about 20 4″ pancakes

  • 1-1/2 c. milk
  • 3/4 c. fresh ricotta or farmer’s cheese
  • 2 eggs
  • 1/3 c. sugar
  • Grated zest of one lemon
  • 1 t. lemon extract
  • 1/3 c. olive oil
  • 2 t. baking powder
  • 2 c. unbleached all-purpose flour
  • 2 qts. fresh blueberries, washed

Combine the milk and cheese, whisk well with the eggs and sugar.

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Add the lemon zest, oil, extract and baking powder.

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Then stir in the flour.

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Your batter should be the consistency of very heavy cream.

Heat one tablespoon of oil in a griddle. Cook on one side until bubbly, when the sides start to stand up by themselves they’re ready to turn.

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When they’re brown on both sides, and the center’s firm to the touch, they’re ready!

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If you want to make them with blueberries stir 1-1/2 c. of fresh blueberries into the batter. Make sure the berries are completely coated, then cook them as above.

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I usually check the middles in between the berries before I take them off the pan, to make sure they’re REALLY cooked all the way through.

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Top with the rest of fresh blueberries, butter and syrup.

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Two years ago: Candied Rose Petals
One year ago: Angel Dinner Rolls


 

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by Heather Harris Brady

I found some respectable strawberries at the store this weekend, so I put together these pancakes for Sunday brunch. Fresh and bright, they would be a great treat for Mother’s Day next weekend. Just about any type of fresh berry would work – raspberries or blueberries especially. For those Americans not familiar with the term hard sauce, you’ll recognize it as a powdered sugar icing.

As luck would have it, the “year ago” extra at the bottom is for migas – which would make a great quick dinner for Cinco de Mayo!

Lemon Poppyseed Pancakes, Makes about 16 5″ cakes

For the pancakes:

  • 1-1/2 c. milk
  • 1/3 c. light oil
  • 2 eggs
  • 1 t. lemon extract
  • 1/3 c. sugar
  • Zest of one lemon
  • 2 c. flour
  • 2 t. baking powder
  • 2 T. poppyseeds

For the hard sauce

  • 3 T. butter
  • 1 c. powdered sugar
  • 1 T. lemon juice

1 quart strawberries, cleaned, diced and tossed with ¼ c. sugar

For the pancakes, combine the first four ingredients.

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Work the zest into the sugar, then whisk it into the milk. Stir in the flour, baking powder, and poppyseeds.

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Adjust with additional flour or milk if necessary to achieve a batter the consistency of heavy cream.

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Make the hard sauce:

Cream the butter and powdered sugar with one teaspoon of the lemon juice.

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Add more juice as necessary for a light fluffy “sauce”.

Heat the griddle with one tablespoon of oil and cook the pancakes. I used about ¼-1/3 cup for each one.

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Stack them to keep them warm.

Serve with a dollop of the hard sauce and a spoonful of strawberries.

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One year ago: Mexican Tortilla Egg Scramble (Migas)

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by Heather Harris-Brady

There is an art to making good fresh blueberry pancakes, as anyone knows who’s bitten into one that’s still runny around the berries. I like to keep my batter on the thin side, so it cooks quickly and fills in the spaces around the berries. That way you don’t end up with those hollows on the second side.

Fresh Blueberry Pancakes, Four Generous Servings

1 pint fresh blueberries, washed and cleaned

1-1/4 c. milk

2 t. baking powder

1/3 c. sugar

2 eggs

3 T. olive oil (or melted butter)

2 c. unbleached all-purpose flour

1 t. vanilla

Combine the dry ingredients in a bowl. Beat the liquid ingredients together separately. Stir the milk mixture into the flour. Adjust as necessary (adding more flour or more milk) to get the consistency of heavy cream. Lumps are okay, don’t overstir because you don’t want to overwork the batter. Just a few quick strokes is all you need, then stir in the berries.

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Make sure they all get coated.

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Heat a few tablespoons of olive oil in a griddle. When it just starts to smoke a bit pour out your pancakes.

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Let them cook until they bubble and start to dry a tad on top.

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Flip them and cook the second side.

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Test one to make sure you have the timing right.

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We want well-cooked and fluffy all the way through.

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Pile them up so they stay warm, and serve with whipped butter, maple syrup and sausage or bacon on the side if that’s how you roll. From start to finish you can have a batch of these on the table in about 15 minutes. They have a great dinner too, on days you’re in a rush. To make this recipe with frozen blueberries toss the berries in flour before adding to the batter. Then spread the berries out as you pour them onto the griddle. (If you avoid lumps of frozen berries you avoid lumps of frozen batter.) Cook over a lower heat for a longer time as well, after the first few you’ll know what’s right for your stove.

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One year ago: Perfect Roast Chicken

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My Favorite Movies/Shows – Food Related

  • Chef's Table (!)
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  • Chef
  • Grand Budapest Hotel
  • Hundred Foot Journey
  • Ratatouille
  • Cloudy with a Chance of Meatballs
  • Master Chef (NPR)
  • Julia's Kitchen (NPR)
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