By Kitchen Maven, Judi Yamada
When my sister and I were kids, our dad often worked late on Saturdays, not arriving home until about 9:00 PM. A meat and potatoes guy, he wouldn’t appreciate breakfast for dinner. But when he worked late, mum would often prepare scratch silver dollar pancakes for our supper. Melted butter and lots of Log Cabin syrup swam around the little fried cakes. Those were simple relaxed meals and a childhood delight. To this day, I love pancakes. A personal specialty, my many renditions of those fondly remembered pancakes, prepared by mum, make an appearance at our house nearly every Saturday morning. Real maple syrup, lots of fruit, nuts, and sometimes chocolate chips, bacon, eggnog, cheese, seeds, yogurt, pumpkin, seafood, or zucchini play starring roles in our varied flapjack meals.
Pancakes are a part of cuisines around the world. Some are leavened like buttermilk pancakes and some, like French crepes, are not. Most recipes start with starch and liquid and modify from there. They can be deep fried, griddle fried or even baked. Based on the simplicity of the basic recipe, pancakes were one of humanity’s most important foods. Some 30,000 years ago stone age people made flour out of cattails and ferns, likely combining the powder with water, and cooking the patties on hot rocks. These first cooked pancakes were probably more like the consistency of hardtack and not a bit light or fluffy like our modern versions.
Pancakes in the early days of the American colonies were known by names such as hoe cakes, johnny cakes and flapjacks and most were made using buckwheat or cornmeal, which were most available at the time. Nowadays, our ingredient options for pancake formulas, no matter dietary choices and needs, are vast and mouthwatering.
Having missed sharing this on National Pancake Day (September 26), I’d like to make up for it now. So, Here are some quick delicious recipes for Moist Yogurt Pancakes, Whole Grain Pumpkin Spice Griddle Cakes and Gluten free Buckwheat Flapjacks. Additional delicious recipes for Cherry Almond Battercakes, Lynn’s Banana Pancakes and Wilderness House Zucchini Pancakes can be found in my cookbook, “Thrifty Comfort Cooking for Challenging Times”. 100% author royalties from retail sales of my cookbook go to the Oregon Food Bank, Tillamook Services to assist people experiencing food insecurity. The cookbook is available online through Amazon Thrifty Comfort Cooking for Challenging Times and through Barnes and noble Thrifty Comfort Cooking for Challenging Times
Moist Yogurt Pancakes
If you have optional tasty additions ready in little bowls, your young aspiring chefs will enjoy sprinkling a few fresh blueberries, dark chocolate chips, toasted coconut, sliced almonds, or raisins on these pancakes just after pouring batter onto the griddle.
1 ½ cups whole-wheat pastry flour
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
2 large eggs
¾ cup plain unsweetened yogurt
½ – ¾ cup water
Optional: fresh blueberries, chocolate chips, toasted coconut, sliced almonds, raisins
In a medium bowl, whisk together the flour, baking powder, baking soda and salt.
In another bowl, combine the egg, yogurt and ½ cup water.
Whisk well and pour yogurt mixture into dry ingredients. Add last ¼ cup water, if needed. Stir until well blended.
By ¼ cup measures, fry the pancakes on a medium hot greased griddle, turning only once.
If desired, top the uncooked side of each pancake with a few blueberries or chocolate chips before flipping over.
Serve with any of the following: butter, fresh fruit, fruit compote, maple syrup, honey, cream cheese, or whipped cream. About 12 pancakes
Adapted from original: Bob’s Red Mill
Gluten-free Buckwheat Flapjacks
Buckwheat flapjacks are so earthy and hearty. I love them with a drizzle of molasses. Or try them with fresh fruit, applesauce, or a dollop of ricotta and drizzle of honey. Fried small, these are known as blini and they make a tasty savory base for smoked fish, chopped onion, capers, sour cream or cream cheese.
¾ cup buckwheat flour
¼ cup yellow corn flour (NOT corn meal nor corn starch; corn flour is very finely ground cornmeal) * OR almond flour
2 teaspoons gluten free baking powder
½ teaspoon baking soda
¼ teaspoon salt
1 ½ cups low fat buttermilk OR 1 1/3 cups plant-based milk + 1 Tablespoon vinegar
1 large egg OR ¼ cup egg substitute
2 Tablespoons butter, melted and slightly warm
2 Tablespoons molasses
Vegetable oil for griddle
Combine dry ingredients in medium bowl. Whisk well.
In another bowl, combine buttermilk, egg, melted butter and molasses. Whisk well.
Pour wet mixture into dry mixture, mixing just until no dry ingredients show. It may be lumpy, but that’s okay.
Oil griddle and heat on medium-low to medium heat. Scoop about ¼ cup batter for each flapjack, allow cooking until bubbles come to the top of each. Turn once; and do not press the flapjacks down. To keep warm, place flapjacks on a pan in a 170-degree F until ready to eat. Makes around 12.
*If you don’t have corn flour, grind ½ cup medium cornmeal in a blender, then measure for recipe.
Original: Kitchen Maven
Whole Grain Pumpkin Spice Griddlecakes with Blueberries & Toasted Walnuts
This hearty autumn (or anytime) treat is loaded with protein, antioxidants, and fiber, and is so flavorful. They’re a perfect holiday breakfast.
1 cup whole wheat pastry flour OR high fiber gluten free flour mix
2 teaspoons baking powder
¾ teaspoon ground cinnamon*
¼ teaspoon freshly grated or ground nutmeg*
½ teaspoon baking soda
¼ teaspoon salt
1/8 teaspoon ground cloves*
1 cup fresh blueberries, washed and well drained, optional
2 large eggs, whisked
1 cup pumpkin puree (NOT pumpkin pie filling)
½ cup low fat buttermilk OR ½ cup any unsweetened milk
2 Tablespoons real maple syrup
1 teaspoon vanilla extract
Vegetable oil for griddle
¾ – 1 cup toasted walnuts**, coarsely chopped
In a small bowl, whisk together dry ingredients. If using blueberries, toss in the blueberries to coat lightly with dry ingredients. Set aside.
Whisk together all the wet ingredients until well mixed. Combine dry ingredients with wet mixture just until no flour shows. Preheat griddle to medium and brush with a little vegetable oil.
Batter will be thick; spread as thinly as possible on heated griddle. This batter takes a few minutes to cook so monitor heat and flip (only once) when batter or blueberries begin to bubble.
Serve the griddlecakes with toasted walnuts and more maple syrup or warm applesauce, if desired. Serves 4
*1 teaspoon pumpkin pie spice may be substituted for the spices.
**To toast nuts: place on baking sheet in preheated 350 F. oven for 5-8 minutes.
Original: Kitchen Maven
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100% author royalties from retail sales of my cookbook go to the Oregon Food Bank, Tillamook Services to assist people experiencing food insecurity.
The cookbook is available online through Amazon Thrifty Comfort Cooking for Challenging Times and through Barnes and noble Thrifty Comfort Cooking for Challenging Times