June 28, 2014
Meet the Carroll/Mehra family Saturday morning pancakes.
Since this recipe was published in Bon Appetit last May, these babies have become such a solid part of our rotation that I can make them without consulting the recipe. Shiv “helps” me mix the batter and spread and flip the first few pancakes; once they’re cool enough to eat, he leaves the fry cook duties to me & tucks into a plateful. Even Jill, who is usually not interested in sweet things at breakfast (she’s an alien, I know) will grab a few to go alongside her scrambled eggs. The recipe makes a bunch—I’d say about 20-25 small-to-medium pancakes—so the ones we don’t eat I let cool and then pack them up, two at a time, for the freezer: foil first, then a Ziploc. On weekdays, it’s super easy to grab and reheat a pair of pancakes for breakfast.
This recipe isn’t a showstopper. There’s nothing glamorous or fancy about these griddle cakes, which is maybe why I haven’t blogged about them before? I think sometimes I fall into the trap of wanting to dazzle (not just on this blog but in life in general), when often what ends up being the most satisfying are the simple, sustainable rituals and pleasures: how my mom makes a cup of tea better than anyone I know, sitting out by the lake after dinner with our neighbor Mike and his big, sweet Doberman, snuggling with Shiv in the dusk time after we’re done reading books but before I put him in his crib, these pancakes that we don’t seem to get sick of.
BLACKBERRY FARM GRIDDLE CAKES
The cakes are barely, barely sweet (which you can, of course, offset based on how much syrup you choose to pour on top of them) but the combination of flours yields a really lovely, distinctive texture and taste. They eat like a treat, but not like a decadent one.
Since we make these so often, I use this tip provided when the recipe was originally published—make your own pancake mix by tripling the dry ingredients, whisking them together well, & storing them in a jar. Then, when you’re ready to make pancakes, simply measure out 2 ¼ cups of the dry mixture and proceed with the recipe as listed; the amounts for the wet ingredients stay the same.
A few notes: the recipe doesn’t call for vanilla, but I like to add 1 tsp. to the batter, as it really seems to amplify the flavor of the maple syrup. Also, as you can see from the pictures, we added fresh blueberries to our most recent batch of pancakes, and we highly recommend you do the same; simply drop a few berries onto each pancake before you flip it over!
1 cup oat flour (make your own in 2 minutes by blitzing some rolled oats in your food processor)
2/3 cup yellow cornmeal
1/3 cup brown rice flour
¼ cup buckwheat flour
1 T baking powder
1 tsp. baking soda
1 tsp. kosher salt
2 cups buttermilk
1 large egg
¼ cup maple syrup (use the good stuff!)
¼ cup unsalted butter, melted (I usually add a tablespoon or two more for the skillet, but you could also use coconut oil, vegetable oil, etc. for cooking the griddle cakes)
Get your pan ready–heat a large nonstick griddle or cast-iron skillet over medium.
Whisk the dry ingredients together in a large bowl. In a smaller, separate bowl, whisk the buttermilk, egg, & maple syrup together. Add the wet ingredients to the dry ingredients and whisk to combine. Finally, whisk in the butter until you’ve worked through all of the lumps in the batter.
Brush your hot skillet with butter or oil. Pour the batter out in small amounts—about a quarter to a third cup for each pancake, spreading the batter a little with the side of the measuring cup as you go. Cook until the bottoms are browned and you see bubbles on top, about 3 minutes. Flip and cook on the other side for an additional 1-2 minutes. Serve hot, with butter & syrup!
*If you are cooking for someone with gluten intolerance, be certain to buy certified gluten-free oats & flours.