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Classic Pancakes

Source of Recipe

From "Maple Syrup Cookbook" by Ken Haedrich


Recipe Introduction

"These pancakes are like home to me. After I've been spinning off all sorts of pancake variations, they're comforting to come back to. They have an honest, grainy flavor; just the right amount of crunch; and a pleasant, cakey texture. Remember that whole-grain flours vary widely in their absorptive capabilities, so the batter may have to be thinned with a little milk to reach the proper consistency."

List of Ingredients

â—¦ 1 ½ cups whole-wheat flour
â—¦ 1 cup cornmeal, preferably stone-ground
â—¦ 1 tablespoon baking powder
â—¦ ½ teaspoon salt
â—¦ 3 eggs
â—¦ 1 ¾ cups milk
â—¦ 2 tablespoons molasses
â—¦ ¼ cup oil or 4 tablespoons butter, melted
â—¦ Butter for greasing skillet
â—¦ Warm pure maple syrup for drizzling on top


Recipe

Stir together the flour, cornmeal, baking powder, and salt in a large bowl. In a separate bowl, beat the eggs well and blend in the milk and molasses.

Make a well in the dry ingredients, then pour in the egg mixture and the oil. Stir just until smooth. Let the batter stand for several minutes before cooking.

Heat a large skillet or griddle over medium-high heat, then butter it lightly. Drop the batter by heaping tablespoonfuls and cook until the pancake bottoms are golden and bubbles are popping on the surface, about 1 minute. Turn and cook for 1 minute on the other side. Keep warm. Repeat with the remaining batter. Serve with warm maple syrup.

Makes about 14 four-inch pancakes



• Hot Stuff:
Pancakes are precious little things, with little mass, so they begin to lose heat quickly once they're off the griddle. And cold pancakes, we all know, hold none of the promise and allure of a hot, steamy stack. Therefore, have warm plates waiting in the oven if at all possible (10 minutes in a 250° F oven will do the trick). Also, have your pancake eaters assembled nearby, and whisk them to the table as soon as the stacks hit the plates. Finally, have softened butter on the table. I always hate it when I forget this and have to watch somebody hack up a perfect stack, spreading a cold, hard pat of butter on a delicate pancake. It makes me cringe.