I kept a secret from my husband for a long time.
I make fantastic pancakes.
It’s an odd secret to guard, but I grew up in a large family (I am one of six children), and my father loved my blueberry pancakes. In the summer, we’d vacation at the lake, and I was tasked with making pancakes for our clan, which, when you factored in husbands, nieces and nephews, was usually 16 or more people.
It’s highly stressful to try and make delicate pancakes when you have 16 hungry mouths and no pancake skillet. I would have two pans going at the same time — on an electric oven, no less. I couldn’t keep up. It took the joy out of my pancake making, and I decided I wouldn’t tell my future husband about my pancake skills so that I wouldn’t have to make them anymore.
Well, now my 3-year-old asks for pancakes most Saturday mornings, and I love the ritual. We make them together and then bring some to my husband while he’s still in bed.
I love the smell of the batter as it cooks and bacon frying in the background.
One of my favorite pancake recipes comes from Martha Stewart, and it’s for buttermilk blueberry pancakes. These pancakes melt in your mouth. Sometimes I use chocolate chips instead of blueberries, and sometimes I serve them plain. Regardless, they are scrumptious.
This recipe makes a big batch, so I recommend halving it.
My daughter is allergic to eggs, which is why I crafted my recipe for vegan banana chocolate chip pancakes. Don’t let the word “vegan” deter you. These pancakes have a wonderful, rich banana flavor and are still light and delicious. I love them. The key is you must use a very ripe banana that has dark spots all over it (like you would for banana bread). The nice thing about these pancakes is they keep for two or three days in the refrigerator, so if you make a batch on Sunday, you have extras on Monday or Tuesday. We are a small family, so this only feeds three people. If you have a larger family, you will want to double this.
This is also a great recipe if you’re single because you can eat off it for several days; it has less fat and sugar than many pancake recipes.
Keep the pancakes small because the batter is a little thicker and you want to be sure if cooks all the way through. Also, because it has a higher sugar content, cook it on a slightly lower heat than you would a regular pancake, or it will brown prematurely.
You can substitute regular milk, butter and chocolate chips and make these nonvegan.
Here are a few pancake tips:
• One key to pancakes is not to overmix the batter. It’s fine if you have lumps in it. If you mix until it’s smooth, you are more likely to have tough pancakes.
• Whenever I use chocolate chips in my pancakes, I always opt for the mini because those melt faster.
• Wait until bubbles appear before you flip the pancake, and always gently lift the corner to see if it is golden brown. If it doesn’t lift easily, it’s not ready.
• I usually use cooking spray on the pan, but if I do use butter, I spread it around with a paper towel because too much butter will almost fry the pancake, and you will have crispy, dark corners.
• Depending on the recipe, the first side usually cooks for 2 to 3 minutes, but the second side cooks a little faster so watch it carefully.
• If you have a basic pancake recipe you like, then you can make tweaks and change it. For example, add orange zest to the batter and top with macerated strawberries; use extracts such as almond to change the flavor, or use coconut milk in place of regular milk and top with shredded coconut and pineapple for a tropical-themed pancake. The options are limitless.
I hope you enjoy these recipes. It’s a great way to start your weekend.
Vegan banana chocolate chip pancakes
1 large very ripe banana
1/2 cup applesauce
1 teaspoon vanilla
1/4 cup or more of vanilla soy or almond milk (add another tablespoon if batter is too thick)
2 tablespoons melted soy butter
3/4 cup flour
2 tablespoons sugar
1 teaspoon baking soda
1/2 teaspoon baking powder
Pinch of salt
Vegan chocolate chips (mini work best)
In a medium bowl, mash the banana with a fork until you have an almost paste-like consistency. Then stir in the rest of the wet ingredients.
In another bowl, whisk together your dry ingredients. Then mix the wet and dry ingredients together.
Heat an electric skillet that has been sprayed with cooking spray. While I usually make most of my pancakes at 325 degrees, these are fine at 250 degrees.
This batter is thicker than most pancakes, so as you pour it be sure to spread it out a little. Again, opt for smaller pancakes because the batter is thicker and you want to be sure it cooks all the way through.
Once the pancake starts to set slightly, add a desired amount of mini chocolate chips. I love chocolate, so the more the merrier.
Lift the corner of the pancake after 2 to 3 minutes or when it looks set around the edges. Flip it when it is golden brown and cook the other side for a few minutes.
Buttermilk blueberry pancakes
Serves 6 to 8
2 cups all-purpose flour (spooned and leveled)
3 tablespoons sugar
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
3 cups low-fat buttermilk
2 large eggs, lightly beaten
4 tablespoons unsalted butter, melted, plus more for pan, and room-temperature butter for serving (optional)
1 1/2 cups blueberries
Maple syrup, for serving
In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt; in another bowl, whisk together buttermilk, milk, eggs and melted butter. Whisk milk mixture into flour mixture just until combined.
Heat a large nonstick skillet or griddle over medium. Grease hot skillet with a paper towel moistened with a small amount of melted butter. Using 1/4 cup batter for each pancake, spoon into skillet and smooth to make a round. Sprinkle 2 tablespoons blueberries onto surface of each pancake.
Cook until surface of pancakes has formed bubbles and some have burst, 1 to 2 minutes. Flip pancakes.
Source : http://www.joplinglobe.com/news/lifestyles/juliana-goodwin-best-breakfasts-right-off-the-griddle/article_3e5e8a9d-05ed-5cd9-ac6a-2028dff6cef5.html