February 27th, 2011

It’s so fluffy I’m gonna die!

Last weekend my best friend, Robert, sent me a text with a picture of 6  horrifically flat pancakes stacked on one plate and the message, “My pancakes are all flat…why they be hatin’?” I had to stop for a minute and force myself to ignore the fact that he had already begun eating six pancakes at once (homeboy’s got issues with the concept of moderation), and focus on the fact that his pancakes were indeed, shall I say, flat as a pancake.

After some brief probing (“did you use baking powder?”) I learned “Jiffy Mix didn’t say to use it, maybe it’s already in there?”  :eek: Boxed mix.  Problem ascertained.

This made me think of a pancake recipe I’d actually just recently been testing (three times in one week, I thank you) which I have found to be quite delicious, easy, and very fluffy.  So fluffy, in fact, that it reminds me of the scene in Despicable Me with the fluffy unicorn.  If you’ve seen it, you know what I mean.  If you haven’t, you need to.

So yeah.  Pancakes.  Poofy, healthy, multigrain pancakes.  And Robert.  I told him to nix the Jiffy and of course, culinarily inept as he is (although he’s amazing at building and creating things, photography, and design, his kitchen prowess is limited to possibly washing dishes), he asked what he could possibly do without his beloved mix.  I told him to check his email.  What follows is the email I sent him, almost verbatim.

Dramatic, me? Noooo….of course not…

Delicious Pancakes (So easy, my toddler does it)

1/2 cup All-purpose flour
1/4 cup White whole-wheat flour
1/4 cup Rolled oats (the kind you buy in a big canister, not “instant”)
1 tablespoon wheat germ (optional – only really there for added nutrition)
1 tablespoon Brown sugar
1/2  teaspoon  salt (*DO NOT LEAVE OUT*)
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon (*not* “cinnamon sugar”)
1 egg
1/2 cup buttermilk (plus more if necessary)
1/2 teaspoon vanilla extract (if you use “imitation vanilla” *ever*, you will die a horrible death)

1. Mix all dry ingredients together in a medium bowl.  Do not leave out the salt or your pancakes will taste like rotting flesh.  I HIGHLY recommend the whole-wheat flour & rolled oats combination, but if buying them will truly give you a hernia, then just replace them with that much all-purpose flour.  Warning: I have not tasted these without this combination, so I can’t guarantee they will taste good without white whole wheat and rolled oats.

2. Mix the egg, buttermilk, and vanilla right in the measuring cup so you don’t dirty another bowl that you won’t wash.

3. Pour the wet ingredients into the dry and mix until everything is wet and mostly pourable.  Add more buttermilk, a teaspoon at a time, if you need to so that you can pour it from a measuring cup into the pan.

4. Let the batter sit while you preheat the pan on medium heat.  This lets the grains, especially the oatmeal, become softer.

5. When the pan is hot, melt 1/2 tablespoon of butter (margarine is almost acceptable.  Oil of any kind is not) in it.  Once the butter is melted, pour 1/4 cup of pancake batter into the pan.   Only do one or two pancakes at a time so they don’t touch.

6. Cook pancakes until the edges are dry and the bottoms are golden, then flip over and do the same.  Keep warm in a 200-degree oven until all are ready.  Serve with whatever syrup/fruit you like, and more butter.  These pancakes are so fluffy, they’re like the pushup bra of breakfast food.


(And since I don’t have a photo to share with y’all, here’s the clip to which I referred earlier.)


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