They Are Delicious, Moist And Tender
Recently, I've grown fond of waking up on Saturday mornings and making pancakes for my wife and our son. The problem is they're less than appetizing. Yes, I've been relying on box mixes — some would say for too long — and while my family would never send back their breakfast, deep down I knew that they were flawed.
Thin, unflavorful things that rarely look like circles and lacked a certain fluff I knew should be there. I wanted to be better. Our wives, girlfriends and friends dropping in for a weekend expect and deserve better. Lo and behold, there's a new cookbook simply titled Pancakes from A Cozy Kitchen's Adrianna Adarme.
My prayers had been answered. Adarme says about the pancake's wooing properties. This one in particular, Kate's Homemade Buttermilk, is really good. While you can use pretty much any milk when creating a pancake batter, buttermilk is the route to take. Buy some buttermilk, put it in the fridge, and use the leftovers to make some Sunday-night fried chicken. In the introduction to Pancakes, Adarme swears by the cast-iron.
And this may seem obvious, but it's worth mentioning: "You want to preheat your skillet," she says. A few small to medium lumps are good, FYI. A weak batter can be a problem, and to get a thick cake like you would order from your favorite diner, it's important to get it just right. Like bourbon-spiked maple syrup.
It may sound like a lot of work, but you can do a few simple homemade toppings the day before that will not only accentuate your final product, but garner you points for going the extra mile. Try mixing maple syrup, unsalted butter, two tablespoons of bourbon and a pinch of salt in a small saucepan.
Olive Oil and Italian Sausage Pancakes. You're probably familiar with a sweet on sweet pancake like chocolate chip pancakes. But there are many ways to interject a savory attitude into the sweetness of the pancake. For example, Adarme showcases cheddar bacon pancakes and a play on pigs in a blanket that infuses Italian sausage.
The only real thing that you should be concerned about is the weight of what you're adding in. I'm a huge advocate of "brinner" a.k.a. If you are, too, then these Cheddar Bacon Pancakes are just the thing. The salty bacon and sharp cheddar work great with a heavy pour of dreamy maple syrup.
1. In a medium bowl, mix together the flour, cornmeal, baking powder, baking soda, and salt. 2. Measure out the buttermilk in a measuring cup or small bowl. Add the egg and beat until thoroughly combined. 3. All at once, add the wet ingredients to the dry ingredients and mix until just combined. The batter should have some small to medium lumps.
Gently fold in the diced bacon and cheddar cheese. 4. Preheat your skillet over medium heat and brush with 1 1/2 teaspoons of butter or a teaspoon of vegetable oil. Using a 1/4-cup measure, scoop the batter onto the warm skillet. Cook for 2 to 3 minutes until small bubbles form on the surface of the pancakes, and then flip. Reduce the heat to medium-low and cook on the opposite sides for 1 to 2 minutes, or until golden brown. 5. Transfer the cooked pancakes to a baking sheet and place in a preheated 200°F oven to keep warm. Repeat the process with the remaining batter.
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