PILES OF PANCAKES: November 2011

Sunday, November 6

Cornmeal-Wheat Pancakes

I love pancakes! I never get tired of trying out a new recipe. I do get tired of mixing them up in the morning though. This took a little more work, but it was worth it. Made a great batch of pancakes with a nice texture from the cornmeal. I passed on the honeybutter for the homemadeplum syrup I recently made. Delish! :)

Cornmeal-Wheat Pancakes (Taste of Home)
3/4 cup all-purpose flour
1/2 cup whole wheat flour
1/4 cup cornmeal
2 teaspoons sugar
1 teaspoon salt
1 teaspoon baking powder
3/4 teaspoon baking soda
2 eggs
1-1/2 cups buttermilk
1/4 cup canola oil

HONEY BUTTER:
1/4 cup butter, softened
1/4 cup honey
1 teaspoon ground cinnamon

In a large bowl, combine the first seven ingredients. Combine the eggs, buttermilk and oil; add to dry ingredients just until moistened.
Pour batter by 1/4 cupfuls onto a greased hot griddle; turn when bubbles form on top. Cook until the second side is golden brown.
In a small bowl, combine the butter, honey and cinnamon. Serve with pancakes. Yield: 12 pancakes (1/2 cup honey butter).

Welcome Sisters!

I started this blog quite a while ago, but I kind of stopped posting on it. While I was staying at my sister in-law Lydia's house, she made apple pancakes and mentioned that she wished I would continue my pancake blog. We decided to combine forces and work on this blog together! Then we decided to invite all of the sisters and sisters in law. I am so exited to have my sisters-inlaw as blog authors. Expect many piles of pancakes to come.

p.s. Check out Lydia's food blog at www.putalydonit.blogspot.com
and Chelsea's at
www.amyjorecipes.blogspot.com
and mine at
www.ediblexperiments.blogspot.com

Piles of Pancakes

I never really liked pancakes until I realized that there was more than one way to have them. I always had them just plain with maple syrup. I owe it to slumber party breakfasts. My good friend Chantelle taught me that they are great with sugar sprinkled on top, with peanut butter, or with jam. My friend Jessie taught me that crepes are good with powdered sugar and lemon juice. Since then I have noticed that there are savory pancakes, healthy pancakes, dessert pancakes, fruit pancakes, and I just love them all!!! I decided that it would be a fun thing to experiment with since I love learning new recipes and creating my own. I tend to get carried away in the recipes I try and I end up spending way too much on the monthly grocery bill (oops). So I think I'll perfect pancakes before moving on to Ratatuille. :)
~Amy Romney

Tips for the Perfect Pancake:

~Stir gently, just enough to moisten the dry ingredients. Over mixing leads to tough pancakes because the gluten in the flour begins to develop as soon as liquid touches it, and the more you mix, the tougher the gluten becomes. There will be lumps in the batter. Don't worry about them.
~Preheat your griddle, heavy-bottomed nonstick pan or well-seasoned cast iron skillet to 375 degrees F (185 degrees C), or until a drop of water skitters across the pan.
~ Lightly coat the hot pan with vegetable oil, cooking spray or clarified butter (regular butter burns too quickly).
~Do a test run first. Before you load up the griddle, try it with one pancake. If your pancake is scorched on the outside and raw on the inside, turn down the heat.
~While you're waiting impatiently for the second side to cook, resist the impulse to press down the pancake with your spatula. Pressing will not cook it any faster, but will undo all the effort you've made to achieve fluffy, light, perfect pancakes.
~A pancake is ready to be turned over when it's dry around the edges and bubbles have formed over the top. You are allowed to peek to see if the bottom is golden brown before you flip it.
~Pancakes are best eaten fresh from the griddle so you can enjoy their crispy, fluffy goodness. This may mean serving them a few at a time, but that just lets people savor your cooking for that much longer.
~If you absolutely must keep the pancakes waiting, arrange them in a single layer on a baking sheet and place them, uncovered, in a warm oven. Never stack or cover them--the steam will make them soggy.

Celebrating Pancake Week

The small town of Olney, England has been holding its Pancake Race every year since 1445. According to the lore, it began when an Olney housewife was cooking the family's traditional Shrove Tuesday pancakes. The church bell began to ring, summoning the townspeople to service, and the woman was so anxious to get there on time that she ran outside still holding her skillet--pancakes and all. This moment is reenacted in the town's annual Pancake Race: contestants line up, skillets in hand, waiting for the "pancake bell" to ring. Then they toss pancakes in the air, catch them in their skillets and race 400 yards to the church. When they reach the finish line, they must toss their pancakes one more time. After the race, everyone attends church services and then enjoys a community pancake party.
Determined not to leave all the fun to the Brits, the town of Liberal, Kansas has been competing with Olney in a good-natured transatlantic Pancake Race rivalry since 1950.
In Russia, the pre-Lenten pancake feast is known as Maslenitsa, and is celebrated by eating thin buckwheat crepes called blini, accompanied by caviar, honey, jam, sour cream or butter. These little symbols of the sun--golden, round and warm--signify the end of winter and the coming of spring. Bonfires, fireworks and snow games round out the festivities.

~by allrecipes.com

PILES OF PANCAKES

Sunday, November 6

Cornmeal-Wheat Pancakes

Welcome Sisters!