1) when i was younger and lived in the Bronx with my mother, she usually made pancakes on weekends (if not, she made french toast). because she hated letting eggs sit in the garbage, after she mixed the batter, she would take the garbage out, leaving me to quickly try to gorge myself on as much delicious pancake batter as i possibly could that wouldn't make me sick and that she wouldn't noticed. i'm very sure she noticed. i'm pretty sure i got whooped once or twice for doing it.
2) when my father came home when i was nine years old and got his job, he used to take me and mom out to lunch and dinner a lot. we used to frequent an IHOP out in the Bronx and we went there so much that the waiter used to know our order. lots of good memories there.
so when i get the chance to make pancakes or eat pancakes, i usually go for it. i also usually end up making/picking up more than i can eat (exception: IHOP's cream cheese pancakes. SO GOOD. must learn how to make them).
when i got back to new york about ten days ago, i wanted pancakes. BAD. but i didn't feel like buying pancake mix because i knew i wouldn't use it all and then it would sit there and i'd be stuck thinking about what else i could buy with that $4 i wasted. so, i went to Google and clicked though a couple of recipes for pancakes from scratch, only to find that all i needed was some flour and baking powder and i'd be set. even better, we ACTUALLY had baking powder. so, i got up before noon and went out to buy syrup, then came back, ready to make my pancakes. one problem.
we didn't have flour.
well, we had flour, but it was wheat flour and i was sure that it tasted horrid. so i threw a fit and slammed the drawer with the potholders. the drawer fell off. as in, it broke off. that, of course, prompted a freakout that lasted 20 minutes and was solved by me tracking down the wood glue and pasting the drawer back together. the moral? wheat pancakes are just as good and do not break drawers.
(yes, these are the pancakes i made. i TwitPic'd them.)
WHOLE WHEAT PANCAKES
- whole wheat flour
- oil (i like canola)
- sugar
- brown sugar (this is optional, but i think it gives it depth)
- baking powder
- eggs
- milk (i used Lactaid with the pancakes pictured above, which i'm not amazingly fond of. i'd really prefer to use evaporated milk or half and half or just plain whole milk, but i come from a long line of lactose-intolerant people, so we had Lactaid)
start with a really big bowl and put the flour in it. the amount of flour should depend on how many people you're cooking for, but it's up to you. you could probably store the excess in a bottle. anyway, add the baking powder and the sugars, but not TOO much sugar. too much sugar leads to burning if you're not careful. besides, you're not looking to make the pancakes dessert-sweet. add the oil, eggs, and milk and stir. now, Daniel told me once that our friend Candy stirs her pancakes like 5 times and then lets it sit and that she makes the fluffiest pancakes in the whole world. i tried it and it sorta works. i think Candy just makes better pancakes than i do. anyway, put a pan over medium heat, let it warm up, add some oil (i like canola, again) and let that get all hot and whatnot. i like making half-sized pancakes because i can make 3 or 4 at a time and then dip them into syrup rather than cutting them up. flip with the surface of your pancake bubbles. if the pancakes burn before they're done (meaning, the underside turns black, but the pancakes aren't cooked through), then you probably need to thin out the batter with some milk.
oh, this makes good corn cakes, too. add jiffy mix or just some cornmeal to the batter, but let it rest for about ten minutes so that it won't be a complete crunchfest.
- generation eat.
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