Pancakes With A Twist
Now mix the flour and the sugar and cinnamon together and once done make a well in the center of the mixture. Beat the egg and the milk together and then pour into the well. Take a spoon (preferably a wooden one) and gently mix until all the ingredients are combined. Then stir in the apple that you previously grated.
Next heat the butter in a pan (preferably an anodized one) over a low heat until the butter has melted and starts to bubble. Then add tablespoons of mixture to form 31/2 inch circles. Cook each pancake for about one minute until it is bubbling slightly and it looks set, then flip it over and cook the other side for a further 30 seconds until it is cooked through. The pancakes should be golden in color however if they are not turn up the heat a little but not too much.
Once cooked remove from the pan and keep them in a warm place. Keep on with the process until you have used up all your mixture. It is not necessary to keep adding butter but you may want to if the pan looks a little dry. To make the syrup butter, you will need to gently melt the butter in an anodized saucepan over a very low heat. Add the maple syrup and stir gently until the two are combined, then place your pancakes onto a warm plate and pour over your butter.
If you want, you can add some fresh berries to your dish to create some color, blueberries and strawberries go especially well, however this is not necessary as the dish in my opinion is perfect on its own. This dish serves about four to six people, but depending on how hungry you are it might only serve 2 to four so ensure you make plenty, as I can assure you they wont last very long!
Baking Powder: This is what creates all those awesome bubbles when your cakes are cooking. You don’t want to forget this (like I did) because it is what gives you light and fluffy cakes! Baking soda is not a direct substitute for baking powder. Egg: An egg is what binds the batter and also adds moisture.
You can easily substitute the egg with flax egg, chia egg, or applesauce for vegan options. Milk: Buttermilk is preferred but really any milk will do. The milk in this recipe is mostly for moisture and buttermilk will add a bit of a tang and a richer flavor. If you do not have buttermilk, you can make “sour milk” but adding a TBSP of vinegar to a cup of milk and letting it sit for about 5 minutes.
You can do this with non-dairy milk too. If you only have milk and no vinegar, you are still fine. I have made pancakes with plain milk many times. Liquid Fat: This can be oil, melted butter, melted shortening, melted non-dairy butter. Whatever you have. Just some kind of fat in liquid form. Okay, I know what you’re thinking. That is your call.
In my opinion, if I am going to be slathering these things with syrup or fruit I don’t need any sugar. BUT, by all means go ahead and add some if your heart desires. In a pancake recipe, sugar only serves to sweeten the batter so you can really add any sugar or sugar substitute you have on hand. A pinch of salt, a dash of vanilla or cinnamon, some chocolate chips or blueberries would all also be great additions. Again, these things only flavor the batter and are not necessary to make the recipe work. That is what this series is all about. Understanding the science of these baked goods so that baking is more approachable.
Finding a serviceable stack of pancakes in Chicago doesn’t require a lot of research or travel. For starters, there’s that ubiquitous chain that boasts of its international status. And any number of far less “worldly” breakfast spots will serve up some standard-issue hotcakes. But for pancake lovers who want to celebrate National Pancake Day in a more artisan way, there are a number of Chicago eateries ready to sate your pancake cravings.
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