...now that Wooshie is locked in mortal combat with a new arch-enemy, Sunday morning is a good chance
to slip in that whole wheat pancake recipe. If you are reading this, @
WHOOOSSHH, just stop, count to
ten slowly, and do some deep breathing until it's over.
I believe when we left off, @
surgeonstone had the good quality, high protein (thus more glutenous) flour issue covered,
and we had also agreed that Whoooshie could go eff himself. So since fresh blueberries just started showing up here this
week, a pancake recipe. (I just finished eating two of them, and am now sipping coffee in a food induced stupor.)
In some sort of bowl, large enough that you can also stir the mixture in it, add one cup of your swell flour, a half teaspoon
of baking powder and another half teaspoon of baking soda and yet another half (or a skosh less) of salt. Sift this mixture at
least once, preferably twice, then add two large eggs (three if they are small), about two tablespoons of your chosen oil,
and one cup of whatever milk or substitute sort of liquid of your choice. Whole milk makes a richer pancake, but almond milk
(which I used this morning) works fine. Please stop short of cream, it really is excessive.
First secret tip about flour and mixing muffin, pancake, quickbread batters:
You want a decent gluten content in a whole wheat flour in this useage in order to get a decent rise out of your leavening agents.
Because of this, if you over-mix, it will toughen the finished product, so only mix it ( i use a whisk) enough so that everything is
just barely together.........it is a mistake to beat all the lumps out of it.
You're going for some consistency that is just a little more liquid than a muffin batter......it has to pour out and spread to be
a pancake, but too liquid gives you flat pancakes, too solid gives you something that is difficult to cook on a griddle so that
it is both golden on the outside and done in the middle. You are going to have to add a little more milk after it sits for a
minute to get the right consistency, and how much depends on your flour and conditions.
Once you have that dialed in, you add the fruits and nuts and berries of your choice. If apples, they must be peeled and diced
pretty finely...the pieces ought to be about the size of raisins, and apples are best mixed with coarsely chopped walnuts.
I find that the best apple for me here in this regard is a Golden Delicious ( they soften a little as they cook), but I make them
with whatever is in season, and certainly Fuji, Summerfield, and the like work well.......back in the Northeast, I bet Winesap
would be a good apple to try in these. You need something that softens, but does not go mooshy. Today it was blueberries.
i have one of those center of the range griddle thingies, because I cook a lot. If you use a pan, use something that will heat
and hold the heat, like a cast iron skillet (or even a small portable rangetop griddle).
I use butter as both the oil with which to grease the griddle and to top the pancakes when serving. I'm lately drawn to the
darker grade B maple syrups, as more flavorful and a good complement to blueberries and apples both.
Since i have the griddle, i go for a pancake size of about 7 or 8 inches in diameter. The above amount of flour makes two
pancakes of this size. Scale it up for more, but about one cup of flour is the minimum you can use that will work well.
Different flour sources will require tweaking for best results.
