Breakfast PANCAKE and more {4 recipes}

French style crêpes took a back seat to...

plumped up North American style pancakes.

Flapjack, Griddlecake, Hotcake, Pancake, or all of the above?
I remember a time when I thought these were actually four different breakfast menu choices.

I was unaware that they were all a similar batter poured onto the griddle - flapped and served.

Well, maybe a few variations...but basically the same principal with the cook's special touch.

Yes, knowledge is power.

In this case, eating breakfast pancakes became an education of sorts ;o)

Back when I was a child, I only knew them as 'le Paancakkee'.

On some weekends, I was fortunate to spend some quality time with my 'Nonna'.

A sleep-over meant Grandma's whipped up pancakes and an early morning game of cards.

Without a doubt, my Mommy made the finest French toast ever.

However, my 'Nonna' whisked up the best pancakes.

Remembering back...she didn't really use measuring cups or tools to make them either.

What I recall was her grabbing eggs, flour, milk and a pinch of what she called 'la magica'.

A bowl and a wooden spoon is all I remember her using.

As the slightly lumpy batter rested...

she made sure to squeeze in a game of cards she called 'Patienza' played in two.

Ahhh...those were the days...no fuss...no stress...just fun and great breakfast pancakes.

Later, with a little more exactitude and sophistication, I created variations of my own.

This had revealed itself in an experiment leading to a stack of fluffy yogurt enhanced pancakes.

Yes, there's an incredible array of recipes already out and about.

One which has been quite popular is to be found here...or...here it is with my small changes:

fluffy Buttermilk pancakes

makes 8x (4 inch) or 6x(6 inch) pancakes / makes 8x(10cm) or 6x(15cm) pancakes

WET:

. 3/4 cup (175ml) milk 

. 2 tbsp. (30ml) white vinegar 

. 1 large egg 

. 2 tbsp. (30ml) olive oil 

. 1 tsp. (5ml) pure vanilla extract

DRY:

. 1 cup (150g) all-purpose flour 

. 2 tbsp. (30ml) granulated sugar 

. 1 tsp. (5ml) baking powder 

. 1/2 tsp. (2.5ml) baking soda 

. 1/4 tsp. (1ml) salt

PREPARATION:

. In a medium bowl, 'Sour' the milk by combining the milk and vinegar for about 5 minutes to make buttermilk.

. In another medium bowl, combine ALL the dry ingredients together. 

. Back to the 'soured' milk.  Add to it the egg, oil and vanilla.  Whisk everything until combined.

. Afterwards, gradually add the flour mix into the wet mixture.  Whisk until lumps appear gone.  Do not over mix.

. Let the batter rest for about 30 minutes.  It will foam up very nicely.   Note: the batter will be quite thick.

Resist the urge to stir...the bubbles is what makes them do fluffy.

. Coat a large skillet with cooking spray or a dab of oil.  Start by heating the pan on medium and then lower it by one notch afterwards.

. Pour a small ladle's worth of batter onto the skillet, and cook until bubbles appear on the surface and a little reamining uncooked batter still remains.  Use a spatula to flip them and continue cooking for another 30 seconds.

***
Another Buttermilk pancake recipe found here was adopted by a very good friend of mine.

Lately, she offered us an excellent breakfast featuring these lightened pancakes.
Hubby was impressed that a friend of mine could actually please his tummy at breakfast.

Could this mean...I lost my place as his Pancake Countessa?

In this case, I don't mind giving up my temporary absence in my 'cucina'.

She is welcomed to spoil us anytime with her skills at her domain.  Grazie, Filomena.
***

Oh, almost forgot to share with you a past alternative to yogurt enhanced pancakes.

Here, served up with a delicious apple-berry-ginger compote...
Ricotta cheese pancake fluffs were honored.

***

Now, for three more of my favourite breakfast pancakes.

Vanilla Buttermilk

Pancakes 

yields 12 small pancakes

Click HERE for PRINTER version

INGREDIENTS:

(American / Metric measures)

...Wet:

. 2 large eggs

. 1 tbsp. (15ml) pure Vanilla extract

. 2 cups (500ml) Buttermilk

. 1/4 cup (50ml) grape seed oil (or canola)
...Dry:

. 1 cup (150g) unbleached, all-purpose flour

. 1 cup (130g) whole wheat flour
. 1/8 cup (26g) granulated sugar

. 1/8 cup (28g) brown sugar, packed

. 2 tsp. (10ml) baking powder

. 1 tsp. (5ml) baking soda

. 1/2 tsp. (2.5ml) salt

. a little vegetable oil to lightly grease your frying pan 

PREPARATION:

. In a big measuring cup, whisk the eggs and add all the rest of the wet ingredients.  Give it a quick stir and set aside.

. In a large bowl, combine all the dry ingredients and make a well.  Afterwards, whisk in the wet mixture by combining until just well blended and slightly lumpy.  Do not over mix.  Let the batter rest for 30 minutes.

. In a large frying pan, lightly oil the surface and heat on medium strength...to then adjust your stovetop a little lower afterwards.

. When pan seems heated enough, measure to pour about a 1/4 cup (50ml) for each pancake.  I use a small ladle.  The pan should fit about 4 pancakes at the time.  

. When bubbles appear on the surface and the edges lightly turn golden, gently flip each pancake and continue cooking for about 2 more minutes.  Resist the urge to press down.

. Serve these right away or keep them warm under a large, domed bowl kept slightly ajar.

. Top the pancakes with Maple syrup as well as some of your favourite fruits.  Enjoy.

***

rustic Apple - Yogurt 
cloud cake pancakes

yields 8 small pancakes

Shredded apples were added to the base of my Yogu PANCAKE fluffs recipe.

Click HERE for PRINTER version

INGREDIENTS:

(American / Metric measures)

. 2 large eggs, separated

. 1/8 cup (26g) granulated sugar

. 1/4 cup (38g) unbleached, all-purpose flour

. 1/4 tsp. (1.25ml) baking powder

. 1/4 cup (50ml) plain Yogurt (2% fat+)

. 1/2 tsp. (2.5ml) pure Vanilla extract

. 2 small apples, shredded

. a little vegetable oil to lightly grease your frying pan

PREPARATION: 

. In a small-medium bowl...with a hand whisk or an electric beater...beat the egg whites until they have a light 'mousse' appearance.   Add the sugar as you keep beating to a firmer 'peak' consistency.   Set aside.

. In another small-medium bowl...with the same whisk (no need to rinse)...beat the egg yolks, yogurt and vanilla together.   Continue beating as you add in the flour and baking powder until well blended.  Afterwards, fold in the yogurt mix into the beaten egg whites.  Blend well.  Set aside.  Important note: only shred and add the apples right before getting ready to heat the frying pan.

. In a large frying pan, lightly oil the surface and heat on a lightly lower-medium strength.  

. When pan seems heated enough, measure to pour about a 1/4 cup (50ml) for each pancake.  I use a small ladle.  The pan should fit about 4 pancakes at the time.  With the back of the ladle, very lightly swirl the batter to spread a little better.

. When bubbles appear on the surface and the edges lightly turn golden, very gently flip each pancake and continue cooking for about 2 more minutes. 

. Serve these right away or keep them warm under a large, domed bowl kept slightly ajar.

. Top the pancakes with Maple syrup as well as some of your favourite fruits and roasted nuts.  Enjoy.

***

Oatmeal Honey Spiced 

Pancakes

yields 12 small pancakes


Click HERE for PRINTER version

INGREDIENTS:

(American / Metric measures)

...Wet:

. 1 large egg

. 1/8 cup (25ml) Honey

. 1/2 cup (125ml) milk (1% fat+)

. 1/2 cup (125ml) water

. 1 tsp. (5ml) pure Vanilla extract

. 1/8 cup (50ml) grape seed oil (or canola)

...Dry:

. 1 cup (150g) unbleached, all-purpose flour

. 1/2 cup (45g) quick cooking rolled oats (not instant)

. 2 tsp. (10ml) baking powder

. 1/4 tsp. (2.5ml) salt

. 1 tsp. (5ml) All spice

. a little vegetable oil to lightly grease your frying pan 

PREPARATION:

. In a medium sized bowl, whisk the egg and the honey.  Add to the rest of the wet ingredients.  Give it a quick stir and set aside.

. In a large bowl, combine all the dry ingredients and make a well.  Afterwards, whisk in the wet mixture by combining until just well blended and slightly lumpy.  Do not over mix.  Let the batter rest for 30 minutes.

. In a large frying pan, lightly oil the surface and heat on medium strength...to then adjust your stovetop a little lower afterwards.  

. When pan seems heated enough, measure to pour about a 1/4 cup (50ml) for each pancake.  I use a small ladle.  The pan should fit about 4 pancakes at the time.  With the back of the ladle, very lightly swirl the batter to spread a little better.

. When bubbles appear on the surface and the edges lightly turn golden, gently flip each pancake and continue cooking for about 2 more minutes.  Resist the urge to press down.

. Serve these right away or keep them warm under a large, domed bowl kept slightly ajar.

. Top the pancakes with Maple syrup as well as some of your favourite fruits.  Enjoy.

As you can tell...I do love fluffy pancakes.  

How much do you like them?

Any memory triggers from your family recipes?

Have I nudged you to experiment and put your own signature on pancake recipes?

Have a fabulous week everyone and flavourful wishes,

Foodessa

Here’s other related recipes that may be of interest:
- Ricotta PANCAKE fluffs
- Yogu PANCAKE fluffs for brunch
- Ricotta Nut Chocolate filled CREPES
- AMARETTO baked French Toast for mi AMORE 
- baked FRENCH TOAST stuffed with spirited FRUITS
- SAMBUCA samba to ORANGE ANIS rustic FRENCH TOAST