I rarely have my act together enough in the morning to do anything more than hand out toaster pastries, let alone make pancakes. But suppertime? Sure, I can handle making pancakes at suppertime. Especially pancakes from a mix. Easy peasy.
However, there was a disagreement last night surrounding the mix I had in the cupboard, and rather than cause family discord with controversial pancakes, I decided to try a recipe from scratch. I used to have a cookbook that was nothing but pancake recipes, but it must not have survived the last Great Cookbook Purge, because I couldn’t find it.
I did find a whole pile of cool pancake recipes in Ken Haedrich’s Country Breakfast Cookbook, but I lacked one important ingredient or another for anything I wanted to try. (Note to self: buy sour cream and a lemon.) Still, I sat there for some time, reading tips for making perfect pancakes, and remembering why I used to like Haedrich’s cookbooks so much.
I eventually found a simple whole wheat pancake recipe in another book, and decided that would do. It called for buttermilk, which I didn’t have exactly, but I did have buttermilk powder. It was while I was reading the substitution instructions on the can that I happened to notice there was a pancake recipe there, too.
I was feeling adventurous, so I put away the cookbook, and instead took the recipe on the can and modified it to be healthier, and to use ingredients I had on-hand. The result was probably one of the best pancakes I’ve ever made. And I’ve never really had a lot of luck with pancakes. I mean, they’re usually edible, but nothing to write home about. These, though? I’d pick up pen and paper for these babies.
All this to say, “I made pancakes last night. They were good. Want the recipe?”
- 4 tablespoons Buttermilk Powder
- 1/2 cup Bread Flour
- 1/2 cup Whole Wheat Pastry Flour
- 1 tablespoon Organic Blue Agave Sweetener
- 1 teaspoon Baking Powder
- 1/2 teaspoon Baking Soda
- 1/4 teaspoon Salt
- 1 Egg
- 1 cup minus 1 tablespoon Water
- 2 tablespoons Vegetable Oil
- Preheat an electric griddle to 375.
- Combine the dry ingredients in a large bowl, and the wet ingredients in a separate bowl.
- Whisk slowly to combine. Don’t over-do it. The fluffiest pancakes come from batter that’s not excessively beaten.
- Let the batter rest for five minutes or so.
- Ladle by 1/4-cupfuls onto the griddle, turning after about a minute and a half. Cook for an additional minute and transfer to a warm plate until ready to eat.
Recipe by: Lisa Clarke, based on Buttermilk Pancakes by SACO
Makes 10 4-inch pancakes. (I doubled the recipe and had a few leftover to freeze for an easy breakfast some morning.)
P.S. I just love that these pancakes are half wheat flour, and it’s completely impossible to tell. They’re are not at all “wheaty.”