Tag Archives: pancakes

Kimchi Pancakes with Soy-Vinegar Dipping Sauce

And just like that, the moment is gone.

I go’ FLY, Mama, she warns me, arms outstretched.

You can fly? I ask.  She gives me a serious nod.

Ready SE-GO! I FLY! She lowers her head like a baby goat and charges across the room to me, arms wide as wings.  Even though she expects nothing less, she chortles with surprise and delight every time I catch her up in my arms and swoop her over my head.  Then she wriggles to the floor and we do it again.

One two free FLY!

Fly to me, baby.  I have caught you, and your sisters before you, a thousand times.  My arms will always be waiting (although I’m learning from your sisters that I won’t always be able to lift you overhead so effortlessly).  One two free FLY!Kimchi and Tofu PancakesSometimes change is hard, like knowing that someday soon I won’t have a flying baby anymore.  And sometimes it’s easy, like switching up the latke routine at the tail end of Hanukkah.  Continue reading

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Blueberry-Lavender Pancakes with Honey

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In these lazy days of summer vacation, the girls think every day is Saturday. And Saturday often means pancakes.  Or waffles.  Or sometimes both; when the pancake and waffle factions are divided, it’s easy enough to placate everyone by making one batch of pancake batter and baking a few scoops of it in the waffle iron.  (Shh, don’t tell.)  Today, for example, was a both day.  We arrived home from a berry-picking excursion yesterday with a heaping flat of blueberries in our hands and a near-equivalent quantity in our bellies.  So today, again, we had a lot of blueberries we needed to eat.  For me, a day of excessive blueberry consumption naturally starts with blueberry pancakes.  Not so, apparently, for my big girls (make that “big” girls; the oldest is 5), who both stared at me, clearly baffled, and patiently explained the error of my ways.  Continue reading

Whole Wheat Pancakes with Sweet Cherries and Pecans

We picked up our first box from Tonnemaker’s fruit CSA this week and–I’m almost sorry to say, for those of you where cherries are already over or not happening at all this summer–I have remembered how good a cherry can be.  We got three varieties this week, each better than the last, each cherry firm and impossibly sweet and dripping juice.  The kids’ hands have been purple since Tuesday.

It was J’s stroke of genius to slice some of the cherries into pancakes, which he did with the girls on the 4th of July.  It’s a weekend and holiday tradition of theirs, making pancakes or waffles for breakfast.  J seems to have inherited this sweet habit from his own pancake-making dad, which makes it doubly sweet.  The cherry on top, so to speak, is that I usually wake up just in time for breakfast (or just leftovers, if I’m really lucky). 

This recipe is J’s standard buttermilk pancake recipe (from Deborah Madison’s Vegetarian Cooking for Everyone), which he made on this occasion with 2/3 whole wheat flour, those outstanding cherries, and some rosemary candied pecans we had lying around.  The result was so good that we ate them plain; the cherries were like built-in jam.  You could also serve them with butter and maple syrup, of course.  You won’t be sorry either way. Continue reading Whole Wheat Pancakes with Sweet Cherries and Pecans (click for recipe)

Blueberry Lemon Cornmeal Pancakes (Vegan)

Let’s just get something out of the way: I am not posting this recipe because these pancakes are the easiest-to-flip pancakes in the world.  (They’re not.)  I’m posting it because they’re some of the more delicious pancakes I’ve ever eaten.  (They are.)  And with Mothers Day coming up on Sunday, you just might want a special pancake recipe up your sleeve.  Sweet with juicy blueberries, a bit of crunch from the cornmeal and crispy edge, lemon zest singing the high note.  You can make them even if you’re not brunching with your mom, you know.

A word about vegan pancakes, and vegan baking in general, really: I used to always think in terms of how to “replace” the eggs in recipes, but Isa Chandra Moskowitz & her Post Punk Kitchen empire have changed that for me.  I don’t get the science, I just follow the recipes, but hey, they work.  (Have you baked out of Vegan Cupcakes Take Over the World?)  This recipe is from her book Veganomicon.

Back to the pancakes.  Give them room, people.  The batter is thin, and it spreads quite a bit. If I had a nonstick pan, I would have used it here, but I don’t.  Instead, I oiled my seasoned cast iron griddle well and waited until the pancakes were well-browned and released (more) easily with the help of a thin metal spatula.  It’s a fine line between well-browned and burnt, however, so keep a close eye as that pivotal moment approaches.  And if a pancake buckles as you scoop it up, just flip it and smooth it back out on the other side.

Continue reading Blueberry Lemon Cornmeal Pancakes (click for recipe)

This Weekend, Make Sweet Potato Pancakes for Someone You Love

It’s never the wrong time to make sweet potato pancakes for someone you love.  So make them this weekend.  Or you could file these pancakes away for Valentines Day.  Or, better yet, make them the next three weekends in a row to perfect your technique, THEN make them for Valentines Day.  If you’re cutesy like that, you can shape your pancakes into a heart using a cookie cutter or pancake mold, or you can use a squeeze bottle of batter to bake a heart-outline shape.  If you’re not cutesy like that, these are still great pancakes to make for the ones you love because they’re healthy for the ol’ ticker, full of beta carotene and whole grain goodness.  And they have “sweet” in the name.

Anyway, my kids found MY heart-shaped pancake mold (where did THAT come from?) in a bag of Valentine-making supplies a few days ago.  They have been requesting heart-shaped pancakes for breakfast every morning since.  But anyone who knows me knows that I don’t roll that way.  Instead, like this writer, I stay up way too late and come morning it’s all I can do to roll out of bed in time to (drink a pot of coffee and) get the kids out the door.  So the idea of pancakes on a weekday, unless J makes them during his cheery morning revelries with the children, is a no-go.

Enter Breakfast For Dinner.  I told you how we mostly just ate scrambled eggs for a while there, so pancakes for dinner shouldn’t be such a big deal, but the kiddos were gleeful.  That’s always nice.

To make these Sweet Potato Pancakes, first peel, dice, steam and then mash or puree one large sweet potato.  That sounds like a big deal, but it’s not.  Just get it started while you mix the rest of your ingredients.  In a large bowl, mix 1 c. all-purpose flour, 1 c. whole wheat flour (pastry if you have it), 4 tsp. baking powder, 1 ½ tsp. cinnamon and a big pinch of salt.  In a separate bowl, whisk 2 eggs with 2 c. milk, 4 tsp. canola oil, 2 Tbsp. brown sugar and 1 tsp. of vanilla.  Whisk in that sweet potato puree, then mix into your dry ingredients until blended.  Bake on a buttered griddle for a buttery crispy crust.

Serve with your favorite pancake fixings.  Mine–with these pancakes, at least–are vanilla yogurt, toasted pecans and a drizzle of maple syrup.  Yours?

p.s.  Did you know you can replace the butter/oil in lots of baked goods with sweet potato puree?

p.p.s. Save some pancake batter in the fridge.  You might want to make these again for dinner.

Light as Air: Yeast-Raised Whole Wheat Pancakes

We usually make our pancakes with at least some whole grain flour, and we like the hearty texture of whole grains.  But in these yeast-raised pancakes the whole wheat flour is barely detectable; they bake up airy and light.  Which is delightful for those of you trying to “sneak” more whole grains into your family’s food–and also for those of us who aren’t sneaking them at all.

These Yeast-Raised Pancakes have a well-developed flavor and are fun to make because you start them the night before by mixing 2 1/4 tsp. yeast (1 pkg.) and 1 tsp. sugar with 1/4 c. of warm water and mixing well.  In a separate bowl, combine 2 c. warm milk with 1/2 tsp. salt, then stir in the yeast mixture when it is nice and foamy.  Whisk in 1 1/4 c. whole grain flour and 1 1/4 c. all purpose flour.  Cover overnight (you can leave the bowl on the counter if the room is cool, or refrigerate if the room is warm).  Then in the morning all you have to do is roll out of bed, add 2 Tbsp. sugar, 5 Tbsp. canola oil (or melted butter), 2 beaten eggs, and 1/2 tsp. baking soda.    Cook them up with a few eggs for a great weekend–or snow day!–breakfast.

This recipe, like many of my favorites, is from Deborah Madison’s Vegetarian Cooking for Everyone.