It’s National Pancake Week, boys and girls! I truly, honestly had no freakin’ clue until around 12 PM on Thursday. Otherwise, I might have held off on the Vietnamese sandwich shop talk until later and instead provided some pancakes for you to mull over early in the week.
Do you just love love love pancakes? Growing up, we didn’t eat waffles or french toast; at least not that much and not enough where I can remember it. I do remember pancakes though – they were griddled on the weekends if my pops wasn’t making those bacon, egg, and cheese samiches that we all loved so dearly. Straight from the box of Bisquick they were, but they were all I knew and quite frankly, all I cared to know.
Aside from Aunt Jemima’s pancake syrup, which was the only syrup I would eat as a child. To this day, I like it better than maple syrup on my flapjacks (although I don’t eat it now, because now I know maple syrup is “better”). In fact, I hated eating breakfast at other kids’ houses; they always had Log Cabin or Mrs Butterworths, or even worse, some generic brand that tasted like sugar water. In those instances, I’d eat my ‘cakes plain, no lie. There was no Aunt Jemima substitute when it came to the syrup and as I mentioned, there still isn’t if you can get past the ‘high fructose corn syrup’ taboo.
So, friends, it’s a good day to be reading my ramblings. I have two tried and true pancake recipes for ya and until today I wasn’t sure when I’d be posting them :). I whipped up one of these batches for company a few weeks ago (s’mores weekend) and they were demolished in moments, sorta like the way my cat scarfs down a nibble of bacon. I’d consider that batch as one of my very favorite pancake recipes of all time – and really, who wouldn’t adore a flapjack that tastes like a slice of carrot cake? Exactly.
The other is from pancake fanatic, Joy the Baker, who must have at least 15 different pancake recipes on her blog. I made these for my lover boy on Valentines day morning, as I just happened to have some lovely Michigan blueberries in the freezer and a couple of Meyer lemons in the fridge. These, I think, might be his favorite pancakes, as he didn’t leave a crumb behind.
So, here you are. If I were you, I’d be making some weekend breafast plans right. this. minute.
Carrot Cake Pancakes
Adapted from Cooking Light, January 2010; serves 6
5.6 ounces all-purpose flour (about 1 1/4 cups)
1/4 c chopped walnuts, toasted
2 t baking powder
1 t ground cinnamon
1/4 t salt
1/8 t freshly ground nutmeg
Dash of ground cloves
Dash of ground ginger
1/4 c brown sugar
3/4 c low-fat buttermilk
1 T canola oil
1 1/2 t vanilla extract
2 large eggs, lightly beaten
2 c finely grated carrot (about 1 pound)
butter, for topping
maple syrup, for serving
Weigh or lightly spoon flour into dry measuring cups, and level with a knife. Combine flour and next 7 ingredients (through ginger) in a large bowl, stirring with a whisk. Combine 1/4 c brown sugar and next 4 ingredients (through eggs); add sugar mixture to flour mixture, stirring just until moist. Fold in 2 c carrot.
Heat a large nonstick skillet or pancake griddle over medium heat. Coat pan with cooking spray. Spoon 4 (1/4 cup) batter mounds onto pan. Cook for 2 minutes or until tops are covered with bubbles and edges look cooked. Carefully turn pancakes over; cook 1 minute or until bottoms are lightly browned. Repeat procedure twice with remaining batter.
Blueberry Meyer Lemon Pancakes
Adapted from Joy the Baker; serves 3 (12 small pancakes)
1 c flour
1 T sugar
zest of 1 Meyer lemon
1 t baking powder
1/2 t baking soda
1/2 t salt
1 c buttermilk
1 c thawed and rinsed frozen blueberries (or fresh, if in season)
butter, for topping
maple syrup, for serving
In a small bowl rub the lemon zest into the granulated sugar until pale yellow and fragrant.
In a large bowl, whisk together the egg, buttermilk and butter. Add the flour, sugar, baking powder, baking soda and salt. Stir until just combined. Batter will be clumpy and not smooth, which is perfect. Fold in the berries with a few strokes until barely combined.
Heat a griddle pan or large skillet over medium-hi heat. Add a smidgen of butter or cooking spray and let melt. Add 2 heaping tablespoons of batter to the pan. Heat until bubbles form and start to pop. Carefully flip over and cook through. Place cooked pancakes on an oven proof plate and let rest in a 200 degree F oven while you fry the rest of the pancakes.
Top pancakes with maple syrup (or Aunt Jemimas!) or as Joy suggests, mascarpone sweetened with a dash of powdered sugar and the juice of one Meyer lemon.
Want some more pancakes to choose from? Here’s a few from around the blogosphere:
Chai-Spiced Buttermilk Pancakes from Joy the Baker (I will totally hit these up one day)
Whole Grain Pancakes w/ Blueberry Maple Syrup from 101 Cookbooks
Gluten-Free Pancakes from Gluten-Free Girl & the Chef
Edna Mae’s Sour Cream Pancakes from Smitten Kitchen
Uncle Austin’s Mexican Pancakes with Coconut from Homesick Texan
Strawberry Cardamom Blender Pancakes from Adventures in Shaw