Pancakes

I have to admit that breakfast is my favorite meal of the day.  I could eat breakfast food morning, noon or night.  So diverse that it can be light or heavy, healthy or artery clogging, sweet or savory.  I LOVE breakfast food!  All breakfast food!  However, my most favorite breakfast food is the pancake.  Oh, my, goodness!  The pancake!  Light and fluffy, smothered in butter and pure maple syrup.  Yummy and sweet with chocolate chips sprinkled in it with homemade whipped cream on top.  Or the favorite of most, the blueberry pancake with blueberry syrup topped with whipped cream!  Holy smokes, I’m making myself hungry! 

If you know me or know anything about my cooking background, one would think that I can make the best pancake ever.  I mean my website is called JennCanCook for crying out loud!  I would like to let you in on a little secret, up until 3 months ago I was the worst at making pancakes!!!  The worst!  I would make them way too heavy.  I would burn the crap out of them.  When flipping the pancake I would mess that up!  In my frustration I bought the jug that you just add water and shake and still managed to screw it up!  Whew… I’m so glad I got that off my chest! 

Not being able to master my pancake dilemma I turned to the diner to help with my pancake cravings.  Where I live there are not many diners like there would be in a larger city.  We have a lot of “ma and pop” places around me.  These places are where pancake heaven is located.  Fluffy and hot off the grill with the tiniest bit of crispiness around the edges…mmm.  The biggest bummer about these little places is usually the wait.  When I want pancakes I don’t have 20 minutes to stand there with my mouth watering.  That is when we stumbled upon a beautiful accommodation that Bob Evans provides: carryout ordering!  On cold winter lazy days I place an order and pick it up in my jammies within 20 minutes. 

About 3 months ago I decided to take control of this pancake craze and start making my own.  For a wedding present I got a beautiful All-Clad Gormet Grill pan, found at:  http://www.williams-sonoma.com/products/all-clad-double-burner-griddle-with-gift/?pkey=cgrills-griddles%7Cckwgrlgrd  I got that baby out with every recipe book I own and tried their recipes for the next several meals.  I burned, undercooked and spilled almost every one.  I chocked down every recipe until I started picking out what flavors and textures I liked from each one to create my own.  Once I had my recipe I could teach myself how to cook it. 

This is the method I use to write almost all my recipes.  I pick flavors that I like and make it my own.  Burning, spilling and undercooking everything is part of the process.  Dont be afraid of making mistakes, I do just about everyday in the kitchen.

Here is the recipe I came up with.  It took 3 months of development but it was totally worth every spill i had to clean up and every coughing fit I had from a smoke filled house!  Enjoy!

Perfect Pancake topped with Blueberry Syrup

Serves 4-6

2 cups sifted whole wheat flour

2 cups milk (almond, coconut, 2%… whatever, it’s your choice, your pancake)

2 tbs lemon juice

1 tsp vanilla

¼ cup COLD water

1 tsp salt

1tsp baking soda

1tsp baking powder

Dash cinnamon

Blueberry Syrup

1 cup frozen Blueberries

1 cup water

1 cup sugar

In a medium saucepan add blueberries, water and sugar and cook on medium heat.  The sugar will dissolve to create a “simple syrup”.  Continue to simmer down for 30-40 min.  The reduction will have a more concentrated flavor and will be a beautiful deep blue color for your pancakes. 

Sift the flour into a large mixing bowl and set aside.  Measure 2 cups of milk and add the lemon juice.  The lemon juice will make it a little curdled and will sour the milk for a flavor similar to buttermilk.  Don’t worry, this is safe way to use “curdled” milk.  Measure out the salt, baking powder and soda and set aside.  Add the soured milk into the flour little by little, stirring in between.  (You may need to add a little extra milk or a little less, depending on the thickness you desire) Stir in the cinnamon and vanilla for flavor. Just before you reach your desired thickness…STOP ADDING MILK!!!  At this time, add the baking soda, salt and Baking powder into the cold water to dissolve and pour into your batter.  This concoction will bubble a little bit adding fluffy air to your pancakes. 

On a HOT griddle melt butter and pour on the batter.  Flip when ready.  Serve piping hot drizzled with blueberry syrup.

60 Responses to “Pancakes”

  1. Aunt Vonnie says:

    I find that eggs increase the fluffiness of pancakes. I beat the whites to death and fold them in after I have gently mixed the rest of the ingredients, including the yolks. I agree with the vanilla. I use only baking powder. The egg whites really add fluffiness. Try it!

  2. JennCanCook says:

    Aunt Vonnie,
    Every recipe I tried with eggs was a a horrid mess for me! But ill try yours! Is everything the same except for JUST baking powder and adding eggs? Thanks for reading!
    Hugs, jenn!

  3. Good article, I bet you get a lot of compliments ;P

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