Make Extra Pancakes
So… we got a puppy last weekend. We rescued her from a shelter down in NYC, who in turn had rescued her from a shelter in Kentucky. Her name is Sweetie (the name she came with) and she is a 3 month old sheltie. She loves running around like a crazy dog, cuddling, chewing on her pig ears, playing with her mint-flavored green bouncy ball, killing/torturing/eating stink bugs, chewing/eating things she shouldn’t, licking peanut butter out of her Kong, and dragging around/chasing her stuffing-less raccoon.
Having a puppy means we’ve been getting up at 6:30 am. Every day. I have to get up at 6:30 during the week for work, and if she wakes up, she’s fit to bursting, so she has to go out right away for potty break. So to keep things consistent, we just get up that early every day. This means that Chad and I have two hours in the morning (we both leave for work at 8:30) we can spend together.
It also means that on weekends we get up ridiculously early. Although we’ve been trying to go back to bed after taking Sweetie out, and as long as we don’t let her wake up all the way, she seems pretty amenable to that arrangement.
So we wake up around 9:30 or 10 and are ravenous, so I often make pancakes. Especially now that having to keep an eye on the dog keeps us in the kitchen, which means I clean up after my cooking a bit better and Chad does more dishes. Which makes it easier to cook more.
Have you ever made pancakes from scratch? I featured my favorite recipe on here a few weeks ago. It’s from the Joy of Cooking. The 1970s edition, not the newer one. The addition of sugar in the recipe makes the pancakes just ever-so-slightly sweet. Just enough that they are wonderful when eaten cold. Even plain.
This time I made my pancakes fairly small. Maybe 6 inches across. In other words, big enough to fit into the toaster. Yep. Cold pancakes are tasty, but slightly crunchy hot ones are better.
Yesterday I made a few tweaks to the original recipe. For one, since our microwave was kaput, I decided to substitute canola oil for the melted butter. It worked like a charm. For two, I decided to substitute some of the white flour for buckwheat flour. I love buckwheat flour. I made a version of Dorie Greenspan’s Great Grains Muffins, using spelt flour for white, corn meal, rolled oats, and buckwheat flour instead of whole wheat flour. They were delicious!
But these pancakes are infinitely easier.
These are not the super-thin, fermented buckwheat pancakes many of you might be familiar with. They are fluffy (although you could add more milk to make them thinner) and slightly sweet. If you make them small, they reheat in the toaster perfectly. This is also a doubled version of the original recipe. It makes approximately 2 dozen, 6 inch pancakes.
2 cups all-purpose flour
1 cup buckwheat flour
2 teaspoons salt
6 tablespoons sugar
2 1/2 teaspoons baking powder
2 beaten eggs
6 tablespoons neutral-tasting oil
2 to 2 1/2 cups milk
a few shakes of ground cinnamon
Whisk all dry ingredients to combine, then add liquid ingredients and stir to combine. Start with 2 cups milk and add more as necessary to reach desired thinness. Preheat griddle or cast iron fry pan, grease lightly, and use 1/3 cup measuring cup to ladle out batter, and cook over medium to medium-low heat. Refrigerate leftovers. Reheat in toaster.
Chad loves Corn Toasties, which are made by Freihofer Breads and are kind of like corn muffin tops that you toast. They are just lightly sweet though and are delicious with salted butter. Next time I’m going to attempt tweaking the original recipe to make cornmeal pancakes and see if they’re anything like corn toasties. In flavor at least, if not in texture.
Other pancake possibilities include savory cheese or chive pancakes to be had with dinner instead of bread or biscuits.
What do you think? How do you eat pancakes?
Off to take Sweetie for a walk – she’s getting restless! If only she could stay like this all the time: