Saturday’s not usually pancake day, but when Mama gets a craving, she gets a craving. And, since she had buttermilk in the fridge from the soda bread, she thought today was as good as any for some pancakes.
Pancakes are pretty simple. Mama said she learned to make them when she was just a little kid using something called a pancake mix (but isn’t that what we’re doing now?). First, she mixed together all the dry ingredients. That’s my favorite part.
Then she mixed together the wet, and added the wet stuff to the dry. That’s it! Mama says she might’ve made the pancakes lighter by separating the eggs and mixing the yolks into the batter, whipping the whites until soft peaks, and then folding them into the batter. “But who wants to dirty that many dishes?” she said.
Besides, we thought these flapjacks were nice and puffy as they were. In fact, they were almost crispy on the outside, while the insides stayed fluffy and moist. Mama thinks it was the coconut oil. (My friends Ty and Tora’s mama told us about using coconut oil in the pan. Mama already adds it to a lot of my food, but she hadn’t cooked breakfast with it yet.)
Luckily for us, there are lots of pancakes left over. I wonder if Mama will take Grandma’s advice to freeze some of them, or if she’ll just eat them all herself.
1 cup whole-wheat flour
1 cup all-purpose flour
2 tsp baking powder
1 Tbsp sugar
3/4 tsp salt
A few dashes of cinnamon, to taste
5 Tbsp unsalted butter, melted
2 cups buttermilk (or other milk–coconut milk would be good)
Splash of vanilla extract
Splash of coconut extract
1 banana, mashed
Coconut oil (or canola oil), for cooking
In a medium bowl, whisk together the dry ingredients. In a separate bowl, combine the melted butter and the buttermilk, then add the egg, whisking to break up the yolks. Add the extracts, then pour into the dry ingredients, whisking until well combined. Stir in the banana.
Heat a spoonful of coconut oil in a frying pan over medium heat until hot, then lower the heat a bit (coconut oil starts to smoke). Add spoonfuls of batter to the pan (a little under ¼ cup) and cook until the tops of the pancakes start to bubble. Flip and cook until done, about another minute more. Remove to a plate and keep warm in a 150–200°F oven (or just invert a plate over the stack). Continue making the rest of the batter into pancakes and serve with favorite toppings. (Mama likes grade B maple syrup, and she even let me have a little bit today.)
Yield: 12–14 pancakes
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