I am so super happy right now, because I finally have a pancake griddle! I have made pancakes at least three times a week since Cash started finger foods about 2 1/2 years ago. We ate pancakes a ton in Japan, since there was only one kind of cereal on the market (Frosted Flakes at $4.50 a box. No thanks!).
Each time I made pancakes, it took me almost 2 hours, since I had to cook them one at a time on my cast-iron skillet. I did it and loved it, because I love making pancakes for my family. Well, my dear sweet Mother, who was in Utah this weekend, decided to get me an early birthday present of the griddle shown above, and I am so thrilled. Mom, I have already made 3 batches of pancakes in 3 days. I'm that excited! I can't believe I can make a whole batch in 15 minutes.
(Yes, wow--you'd think I would have just paid the $20 for a griddle years ago. But I have a really hard time buying something when I can get away with not having it. I also just bought an umbrella stroller for my daughter, and she is almost 18 months. I used the excuse that I didn't need a stroller, because I have two good arms to carry her..and now wrist pain, too. Ack--money issues here, people!)
Anyways, I wanted to share some of my favorite pancake recipes. I rotate between several recipes, but here are my top 3 right now:
Vegan Lemon Blueberry Cornmeal Pancakes (from the cookbook Veganomicon) These are great! They have a good crunch and are good for a snack later in the day, too. I often leave the blueberries out and double up on the lemon zest. Yum!
3/4 c. flour 1/2 c. cornmeal 2 tsp. baking powder 1/2 tsp. salt 2 Tbsp. canola oil 1 1/4 cups plain soy milk 1/3 cup water 1 tsp. vanilla 2 Tbsp. pure maple syrup 2 tsp. grated lemon zest 1 cup blueberries
DIrections: Sift dry ingredients together. Mix wet ingredients separately. Add wet mixture to dry, mixing until just combined. Then, fold in blueberries. Cook in 1/4 cup scoops.
Banana Pancakes So yummy! Make sure the bananas are pretty ripe to get a good flavor. Makes about 6
1 cup flour 1 Tbsp. sugar 2 tsp. baking powder 1/4 tsp. salt 1 egg, beaten 1 cup milk 2 Tbsp. oil 2 bananas--1 mashed, 1 sliced into thin rounds
Combine sugar, baking powder, flour and salt. In a separate bowl, mix egg, milk, oil, and bananas. Stir flour into wet mixture. Batter will be lumpy. Heat lightly oiled griddle and scoop 1/4 cup of batter for each pancake.
Whole Wheat Buttermilk Pancakes (adapted from Mom's famous buttermilk pancakes) This recipe is just like my mom's famous buttermilk pancakes but with whole wheat flour and one less egg to make it fluffy. We love these pancakes and freeze them in batches to toast for later!
Combine eggs, buttermilk, and oil in a bowl and whisk until frothy. Put dry ingredients in sifter (or mix with fork) and add to wet ingredients. Combine with a few strokes. Batter will be lumpy. Place batter onto very hot, well-greased griddle. Flip pancakes when bubbles start to appear on the surface.
If you have any good pancake recipes, I would love to know, so I can keep using my awesome griddle! No pumpkin pancake recipes, though. I have made way too many of those this year, so we're taking a little break from them.
P.S. I just saw the Oatmeal Pancakes recipe on my sidebar from Smitten Kitchen, so I will have to give those a try!