One of my old standby’s for breakfast is pancakes. They are remarkably simple and incredibly versatile. You can use a multitude of different flours, a variety of dairy products, and you can add almost anything to the batter. In fact, I regularly disguise fruits and vegetables as pancakes in order to get my two year old to eat them – my favorite is pumpkin season…mmmm, so good! But that is another post.
In fact, pancake batter is one of the few grain recipes where I regularly remember to soak my flour before using it. The reason is simple: You can make pancake batter the night before and refrigerate it until the morning. Not only does this make the whole process much quicker in the mornings (helpful when you have a very hungry toddler demanding pancakes) but it also allows the batter to sit in buttermilk (or yogurt, or kefir) for 12 hours before cooking.
This time of year, with the pumpkin mostly gone, I tend to start using my applesauce as the fruit. Homemade, with very little sugar, it adds just enough sweetness to the batter.
My basic recipe comes from The Joy, but it has been so long I have multiple modifications. For the apple sauce buckwheat version, the recipe is below. As for others, as long as you stick to the basic wet/dry ratio (i.e. 1.5 c flour to 1.5 c dairy), you can experiment as much as you like! I tend to use at least 2/3 c of unbleached all purpose flour however, as otherwise the pancakes can get dry. Experiment though, and see what you like! Adding honey to a pure whole wheat batter, for example, would compensate. Generally, however, I never add more than 1/3 c of pureed fruit or veggies, otherwise the texture is off.
Applesauce Buckwheat Pancakes
1 c organic unbleached all purpose flour
1/2 c buckwheat flour
1 1/2 TBSP aluminum free baking powder
1/2 tsp salt
1 c raw goats milk + 1/2 c goat kefir*
3 TBSP organic grass fed butter, melted
1 tsp vanilla extract (optional)
1/3 cup unsweetened (or lightly sweetened) applesauce – recipe here
*I have dairy goats and make my own kefir. I have found that I like the combination above. You can always use all buttermilk or kefir or yogurt, however if you do this you will need to adjust your leavening to 1 tsp powder and 1/2 tsp soda to compensate for the higher acidity. You, of course, can also use all milk, but then any benefit you would get from soaking the flour would be lost.
Mix the dry ingredients together and then add the dairy. Stir until fairly well mixed, cover and refrigerate for 12 hours. This will lead to a rather sticky mess, to be honest, but trust me! It will work. Do not forget to cover, however, otherwise a nasty skin will develop.
The following morning, go ahead and combine the eggs, applesauce, melted butter and vanilla, if using, then add to the soaked flour mixture. Stir until just mixed – any over mixing at this point will lead to very heavy pancakes.
Heat a griddle to medium low and grease it. I used to use canola oil for this, but have since experimented with other things. Butter does not work well! You need some other oil, such as sunflower or safflower, or if you want the flavor of it, coconut oil. I do not like olive oil, even though it has a nice high smoke point, simply because the flavor is too obvious for me. Experiment until you find one that works for you.
What you want to do is put about a TBSP of oil in the pan and use a paper towel as a grease mop. Lightly brush the oil around the pan, being careful not to burn yourself, and set the now greasy paper towel aside for the next one. Ladle in about 1/3 – 1/2 c of batter and cook until the edges start to get glossy and the center bubbles, then flip. Re-grease your pan with the paper towel before starting another pancake.
Load them up with more grass fed butter and some organic grade B maple syrup and enjoy!
This post has been my contribution to Kelly the Kitchen Kop’s Real Food Wednesday blog carnival.