Now that winter – and the cold weather – are here-ish, I am more inclined to make indulgent breakfasts on the weekends. For us this mostly means waffles, cinnamon rolls and (of course) pancakes.
Of the three, my personal fave is a towering stack of pancakes, drenched in butter and syrup. I truly find nothing more satisfying with a tall glass of iced coffee on a cozy winter morning (don’t knock it), and though I partake far less frequently than when I was younger, it’s still something I love to treat myself to.
It’s REALLY hard to screw up pancakes – and since I am as fond of a batch made from a box of Bisquick as I am “from scratch”, maybe I’m not one to judge. But as long as you don’t over mix the batter you will probably make a pretty perfect stack every time.
That said, over my many years of flipping and serving pancakes to my family, I’ve come to rely on 2 neat tricks to make everything go more smoothly – that I’m sharing with you all today (plus a great recipe, natch).
I have tried everything – ladles, measuring cups (both the dry and liquid kind) and large spoons – for getting the batter from the bowl to the griddle with minimal drips. And then I came across this suggestion (I think it was in Cook’s Illustrated?) for using a plastic container instead.
Because you can squeeze it as you pour, you have more control over the flow of the batter, minimizing (or even eliminating) drips and spills. This works with any large flexible plastic container you have on-hand – ricotta, yogurt, Fluff (no judging), whatever.
I always transferred my cooked pancakes to a large plate, and kept them covered with foil till ready to serve. And while this was a pretty efficient means of keeping the pancakes warm, they inevitably lost their crispy edges, and became just a wee bit soggy in the process. I learned that the best way to keep a batch of pancakes warm is in the oven. Simply place a cooling rack over a baking sheet and keep in a 200 degree oven. Transfer your pancakes to the rack as you finish, and you’ll have a stack that tastes like it just came off the griddle. Don’t keep them in for longer than 20 minutes, though, as they’ll start to dry out after that.
Oh, and these beauties?
THESE are vegan pumpkin pancakes guys – and they are so good that Noah asks for them all the time. They are pitch perfect pancakes that have the added bonus of Vitamin A-packed pumpkin, along with a host of yummy spices.
What will you be serving for breakfast this weekend? Enjoy!
2 cups almond milk (can substitute with any milk – dairy or non – that you like)
1 teaspoon apple cider vinegar
2 cups flour
1 tablespoon baking soda
2 tablespoons sugar
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1 cup canned pumpkin puree
3 tablespoons melted coconut oil, plus extra for greasing the griddle (can substitute with an equal amount of butter, non-dairy spread or vegetable oil)
1 teaspoon vanilla
Whisk almond milk and vinegar in a medium-sized bowl. Let sit for 10 minutes. Whisk all the dry ingredients in a large bowl. Add the pumpkin puree, melted coconut oil and vanilla to the almond milk and whisk till smooth. Fold the wet ingredients into the dry and let sit for a few minutes while you heat up the griddle over medium heat.
Pre-heat your oven to 200 degrees; place a wire cooling rack onto a baking sheet and place in the oven.
Grease the heated griddle with some more coconut oil; transfer the batter to a flexible plastic container. Pour out the batter onto your griddle and cook till you see bubbles across the top and edges beginning to turn golden. Flip and cook on the other side. Transfer cooked pancakes to your prepared baking sheet – in a single layer – to keep warm as you finish cooking the remaining pancakes.
This delicious recipe brought to you by Sheri Silver