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Posts Tagged ‘pancakes’

  1. A Pancake Recipe

    April 14, 2011 by Laura

    I thought I’d lighten the mood a little.

    Weekend mornings are for pancakes around here. For years I’ve been using a pancake recipe from my very tattered old copy of The Tassajara Bread Book by Edward Espe Brown. It’s very simple, straightforward, and easily modified. Below is the original recipe, re-typed in its entirety, and some modifications I’ve made to further up the ANDI. All annoying formatting and syntax is faithfully reproduced from the original.

    47) Whole Wheat Pancakes
    Are entirely exceptional, especially served with jam-marbled sour cream and eggs poached with love.
    (Serve 6 perhaps)
    2c whole wheat (pastry) flour
    1 T baking powder
    1 tsp salt
    1 T brown sugar or honey
    3 eggs, separated
    2 c milk
    1/2 c oil
    Sift flour with baking powder, salt and sugar. If using honey, add it to the milk and oil. Beat milk and oil into the yolks.
    Combine yolks, milk and oil with dry ingredients until just blended; then fold in stiffly beaten egg whites. Cook on greased griddle or frying pan. May be made any size.
    May be made without separating eggs.
    May also be made with fruit puree: apple, apricot, peach, pear, in place of milk or
    Add fruit chunks, or
    Slip in some tahini, nuts, sesame or sunflower seeds, or
    Use some corn meal or rolled oats, barley flour or buck wheat (1/2 c).
    For waffles use only 1 1/4 c milk.


    First of all, I can’t condone the sour cream and eggs and still maintain my Nutri-integrity. But it does sound good, and if you’re so inclined, I’m sure it’s delicious. My modifications: I have never separated the eggs, and they’re still great. I have substituted 1/2 cup cornmeal for an equal amount of flour, and that’s very good, especially when you drop blueberries in while they cook. Latest nifty tricks: 1 T oil instead of 1/2 cup; 3 tablespoon ground flax seeds combined and allowed to sit with 9 tablespoons hot water in place of the eggs. This really works. I also used soy and hazelnut milk in place of the dairy. And I used maple syrup instead of the sugar, because I miss Vermont. These are very nearly fail-proof and the recipe makes a lot of normal sized pancakes.

    Next, an okra recipe!