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Breakfast PANCAKE and more {4 recipes}

French style crêpes took a back seat to...
plumped up North American style pancakes.



Flapjack, Griddlecake, Hotcake, Pancake, or all of the above?
I remember a time when I thought these were actually four different breakfast menu choices.
I was unaware that they were all a similar batter poured onto the griddle - flapped and served.
Well, maybe a few variations...but basically the same principal with the cook's special touch.
Yes, knowledge is power.
In this case, eating breakfast pancakes became an education of sorts ;o)

Back when I was a child, I only knew them as 'le Paancakkee'.
On some weekends, I was fortunate to spend some quality time with my 'Nonna'.
A sleep-over meant Grandma's whipped up pancakes and an early morning game of cards.

Without a doubt, my Mommy made the finest French toast ever.
However, my 'Nonna' whisked up the best pancakes.

Remembering back...she didn't really use measuring cups or tools to make them either.
What I recall was her grabbing eggs, flour, milk and a pinch of what she called 'la magica'.
A bowl and a wooden spoon is all I remember her using.
As the slightly lumpy batter rested...
she made sure to squeeze in a game of cards she called 'Patienza' played in two.
Ahhh...those were the days...no fuss...no stress...just fun and great breakfast pancakes.
Later, with a little more exactitude and sophistication, I created variations of my own.

 This had revealed itself in an experiment leading to a stack of fluffy yogurt enhanced pancakes.



Yes, there's an incredible array of recipes already out and about.


One which has been quite popular is to be found here...or...here it is with my small changes:

 fluffy Buttermilk pancakes
makes 10 x (4 inch) OR 7 x (6 inch) pancakes
makes 8 x (10cm) OR 6 x(15cm) pancakes 

INGREDIENTS:
(American / Metric measures)
WET:
. 3/4 cup (175ml) milk (1% fat+)
. 2 Tbsp. (30ml) white vinegar 
. 1 large egg 
. 2 Tbsps. (30ml) olive oil 
. 1/2 tsp. (5ml) pure Vanilla extract
DRY:
. 1 cup (150g) All-Purpose flour 
. 2 Tbsps. (30ml) granulated sugar 
. 1 tsp. (5ml) baking powder 
. 1/2 tsp. (2.5ml) baking soda 
. 1/4 tsp. (1.25ml) salt 
PREPARATION:
1. In a medium bowl, 'sour' the milk by combining the milk and vinegar for about 5 minutes to make buttermilk.
2. In another medium bowl, combine ALL the dry ingredients together. 
3. Back to the 'soured' milk.  Add to it the egg, oil and vanilla.  Whisk everything until combined.
4. Afterwards, gradually add the flour mix into the wet mixture.  Whisk until lumps appear gone.  Do not over mix.
5. Let the batter rest for about 30 minutes.  It will foam up very nicely.   Note: the batter will be quite thick. Resist the urge to stir...the bubbles is what makes them fluffy.
... Cooking:
6. Coat a large skillet with cooking spray or a dab of oil.  Start by heating the pan on medium and then lower it by one notch afterwards.  Note: on a 12 inch (30cm) skillet - - three pancakes fit well.  
7. Pour a scant, small ladle's worth of batter onto the skillet and cook until bubbles appear on the surface.  Note: the batter starts losing its shine and will look a little under cooked.    Use a spatula to flip them and continue cooking for another 30 seconds.    Serve right away...enjoy.

 ***

 Another Buttermilk pancake recipe found here was adopted by a good friend of mine.
Lately, she offered us an excellent breakfast featuring these lightened pancakes.
Hubby was impressed that a friend of mine could actually please his tummy at breakfast.
Could this mean...I lost my place as his Pancake Countessa?
In this case, I don't mind giving up my temporary absence in my 'cucina'.
She is welcomed to spoil us anytime with her skills at her domain.
***
Oh, almost forgot to share with you a past alternative to yogurt enhanced pancakes.
Here, served up with a delicious apple-berry-ginger compote...
Ricotta cheese pancake fluffs were honored.



 ***
Now, for three more of my favourite breakfast pancakes.

Vanilla Buttermilk
Pancakes 
yields 12 small pancakes
Click HERE for PRINTER version


INGREDIENTS:
(American / Metric measures)
...Wet:
. 2 large eggs
. 1 Tbsp. (15ml) pure Vanilla extract
. 2 cups (500ml) Buttermilk
. 1/4 cup (50ml) grape seed oil (or canola)
...Dry:
. 1 cup (150g) unbleached, all-purpose flour
. 1 cup (130g) whole wheat flour
. 1/8 cup (26g) granulated sugar
. 1/8 cup (28g) brown sugar, packed
. 2 tsps. (10ml) baking powder
. 1 tsp. (5ml) baking soda
. 1/2 tsp. (2.5ml) salt
. a little vegetable oil to lightly grease your frying pan 



PREPARATION:
1. In a big measuring cup, whisk the eggs and add all the rest of the wet ingredients.  Give it a quick stir and set aside.
2. In a large bowl, combine all the dry ingredients and make a well.  Afterwards, whisk in the wet mixture by combining until just well blended and slightly lumpy.  Do not over mix.  Let the batter rest for 30 minutes.
3. In a large frying pan, lightly oil the surface and heat on medium strength...to then adjust your stovetop a little lower afterwards.
4. When pan seems heated enough, measure to pour about a 1/4 cup (50ml) for each pancake.  I use a small ladle.  The pan should fit about 4 pancakes at the time.  
5. When bubbles appear on the surface and the edges lightly turn golden, gently flip each pancake and continue cooking for about 2 more minutes.  Resist the urge to press down.
. Serve these right away or keep them warm under a large, domed bowl kept slightly ajar.
. Top the pancakes with Maple syrup as well as some of your favourite fruits.  Enjoy.

***
rustic Apple - Yogurt 
cloud cake pancakes
yields 8 small pancakes
Shredded apples were added to the base of my Yogu PANCAKE fluffs recipe.

Click HERE for PRINTER version


INGREDIENTS:
(American / Metric measures)

DRY:
. 1/4 cup All-purpose flour
. 1/4 tsp. baking powder
. 1/2 tsp. ground cinnamon
 WET:
. 2 xLarge eggs [separate and whip the egg whites (optional) *]
. 1 Tbsp. granulated sugar
. 1/8 cup plain Yogurt (2% fat +)

. 1 large apple, shredded (Golden delicious type)

. vegetable oil to lightly grease the skillet



PREPARATION: 

 1. In a small bowl, prepare the DRY mix and set aside.
2. In a medium bowl, hand whisk the eggs* and sugar vigorously.  After about a minute, whisk in the yogurt for a few more seconds.   Continue whisking as you add in the DRY mix until well combined.  
3. Fold in the shredded apple.  Important: only shred the apple right before getting ready to heat the frying pan.

Cooking pancakes:
4. In a large skillet, lightly oil the surface and heat on MEDIUM strength...to then adjust your stove top a little lower afterwards.  
5. When pan seems heated enough, use a small ladle to pour about a scant 1/4 cup for each pancake.  The pan should fit about 3-4 pancakes at the time. 
6. When bubbles appear on the surface and the edges lightly turn golden, gently flip each pancake and continue cooking for about 2 more minutes.  Resist the urge to press down.
. Serve these right away or keep them warm under a large, domed bowl kept slightly ajar.  Top the pancakes with Maple syrup and enjoy.

***

Oatmeal Honey Spiced 
Pancakes

 yields 12 small pancakes

 Click HERE for PRINTER version


INGREDIENTS:
(American / Metric measures)
...Wet:
. 1 large egg
. 1/8 cup (25ml) Honey
. 1/2 cup (125ml) milk (1% fat+)
. 1/2 cup (125ml) water
. 1 tsp. (5ml) pure Vanilla extract
. 1/8 cup (50ml) grape seed oil (or canola)
...Dry:
. 1 cup (150g) unbleached, all-purpose flour
. 1/2 cup (45g) quick cooking rolled oats (not instant)
. 2 tsps. (10ml) baking powder
. 1/4 tsp. (2.5ml) salt
. 1 tsp. (5ml) All spice
. a little vegetable oil to lightly grease your frying pan 

PREPARATION:
1. In a medium sized bowl, whisk the egg and the honey.  Add to the rest of the wet ingredients.  Give it a quick stir and set aside.
2. In a large bowl, combine all the dry ingredients and make a well.  Afterwards, whisk in the wet mixture by combining until just well blended and slightly lumpy.  Do not over mix.  Let the batter rest for 30 minutes.
3. In a large frying pan, lightly oil the surface and heat on medium strength...to then adjust your stovetop a little lower afterwards.  
4. When pan seems heated enough, measure to pour about a 1/4 cup (50ml) for each pancake.  I use a small ladle.  The pan should fit about 4 pancakes at the time.  With the back of the ladle, very lightly swirl the batter to spread a little better.
5. When bubbles appear on the surface and the edges lightly turn golden, gently flip each pancake and continue cooking for about 2 more minutes.  Resist the urge to press down.
. Serve these right away or keep them warm under a large, domed bowl kept slightly ajar.
. Top the pancakes with Maple syrup as well as some of your favourite fruits.  Enjoy.




As you can tell...I do love fluffy pancakes.  

How much do you like them?
Any memory triggers from your family recipes?
Have I nudged you to experiment and put your own signature on pancake recipes?

Have a fabulous week everyone and flavourful wishes,
Foodessa

Comments or suggestions ... write me :o)
Claudia at:  foodessa [at] gmail [dot] com


Go HERE for more SWEET creations.




Please take note on how I bake and cook...
Here’s a 101 of sorts to make sure that there are no disappointments when trying my creations.  
Also...just so you know...feel free to increase the salt and sweet factor since I'm not high on either of them ;o)
. Use DRY cup measurements for...you guessed it...all DRY ingredients.
Anything DRY gets measured by spooning the overfilled ingredient (never shake the cup) and then level off with a flat edged tool.  Exception...Brown sugar should be packed in and leveled.
. Use LIQUID cup measurements for...all LIQUIDS that cannot be leveled like for example butter, yogurt...etc.  Measure the liquids at eye level to avoid overdoing what the recipe truly needs.

. OVENS are unfortunately not created equal.  Mine is so old that it has reached many degrees off it's norm.  It's really worth investing a few dollars to test yours with an appropriate oven thermometer.  You'd be surprised how many ovens I've heard about not being where they should have been.  Before you lose any more ingredients and much time preparing a new recipe...run to the store...you'll thank me later. 


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