Sunday, August 2

Living a Lie - {Pancakes}

On particularly lucky Saturdays, my dad would casually ask one of the greatest questions in the world: "who wants pancakes?"

My brother and I?

We wanted pancakes.

I'm sure he didn't need a recipe, but I always insisted on standing on my tippy-toes to pull his torn copy of "The Fannie Farmer Cookbook" from our bookshelf. The page was bookmarked, decorated heavily with splatters of wayward batter and ornamented with dad's illegible chicken scratch annotations. It was a mess, but it was an important part of the process because the act of taking out the book was my way of helping. As I stumbled about the kitchen, cautiously moving things to the counter, Dad would patiently recite the list of ingredients. His dictation may have occasionally been interrupted by the dropping of eggs or spilling of milk, but I was never swayed - I wanted to do everything I could to help.

However, measuring was a little daunting at that point, so we employed the "say when" method. The dry ingredients were mixed thoroughly, and after adding the wet ingredients to a well in the center, I whisked the whole thing together with a fork like his mom taught him. Dad would then determine if the batter "looked right," and add either flour or milk to achieve the perfect thickness. When he decided it was ok, I analyzed the batter, trying very hard to memorize the consistency, but it only took a couple of times for me to realize just how impossible that is. Perfect batter is dad-territory when you're young.

So then I waited. I could hardly lift the giant cast-iron skillet dad always used, let alone properly use a spatula, so I sat patiently across the room to watch him flawlessly turn the behemoths from one side to the other. They were cooked one at a time, scaling the length of the 9" pan, and were served with a sprinkle of powdered sugar. My absolute favorite breakfast.


But these pancakes weren't really pancakes, you see. Dad always left out the baking powder - like his mom used to - which resulted in very flat and very thin...

Crepes.

Essentially, anyway.

Delicious crepes, but not pancakes. Flat-as-a-pancake-with-no-baking-powder-crepes. Crepes that I still love and adore, but now know by their proper name.

It's really not often that I choose to make pancakes over Dad's "pancakes," but today my fridge is bursting with garden-fresh blueberries and I doubted they'd cook into the crepes very well. Fluffy pancakes hold them in much better, and have the advantage of being easier to flip.

And that easy flipping is something I can really appreciate because, hey, even though I'm 18, I still kinda flip pancakes like a five-year-old.

Good thing ugly pancakes are still tasty - and the same goes for crepes!


Real Pancakes
Printable Recipe

1 1/2 c (188 g) flour
3 1/2 tsp baking powder
1 tsp salt
3 Tbls sugar
1 1/4 c (296 ml) milk, warmed slightly in the microwave (just to make sure it doesn't solidify the melted butter)
1 egg, room temp
1/2 tsp vanilla
1/2 tsp almond extract
3 Tbls butter, melted

Sift together the flour, powder, salt and sugar twice. Make a well in the center and set aside.

In a separate bowl, whisk together (with a fork, if you're so inclined!) the remaining ingredients, then pour into the dry ingredients. Whisk briefly, being careful not to overwork the batter.

Pour (our use a measuring cup) into a HOT oiled skillet over medium-high heat. Before flipping you can sprinkle them with blueberries, raspberries, chopped strawberries, sliced bananas, nuts.... Anything's good!

Brown on both sides and serve!

16 comments:

  1. Kaitlin! I love this story! I can see where your passion for baking began! I do hope you will share your Dad's crepe recipe one day! The blueberry pancakes do look delicious and fluffy! Hope you'll stop by my blog sometime! :)

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  2. Thank you - I was afraid it was a little... Out there or something :P His recipe will probably pop up eventually...

    Oh, trust me, I have! I loved that Alice in Wonderland photoshoot you had - so cute! Your blog's got so much character. I love it :)

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  3. This looks delicious, and not difficult :)
    I will tr ymy hand at making pancakes from scratch; my Aunt Jemima/ Hungry Jack s turn out awful, always. Ha

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  4. pancakes are one of my favouritest favouritest foods ever:) omggg. and yours is LOVE.

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  5. Hello!
    My gosh those look fluffy and delish! I just found your blog in Tastespotting, and looks like you've just begun? Can't wait to see more, great photography!

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  6. i love blueberry pancakes and could eat them everyday - these look divine!!

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  7. @Jadeite They are SOOOO simple, and you're going to love them. It's almost just as quick to make pancakes from scratch as it is to make them from a box, and they're so tasty!

    @Chocolatecup Hehe - thanks!

    @Rachelle Thanks so much! I hope I can keep up with the blog - I'm enjoying all of it.

    @Kiss My Spatula Thanks!

    @Dan Thank you!!

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  8. The rainbow cake is AMAZING. How many grams/tablespoons is a 'stick' of butter?

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  9. Oh man, these look so fluffy and delicious!

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  10. I'm English, and what you now call a crepe is what everyone in England refers to as a pancake. American style pancakes are known as much smaller 2" diameter 'drop scones' or 'scotch pancakes'. Do Americans eat 'crepes' (what I'd call a pancake) with lemon and sugar, or chocolate spread and banana?
    I wanna know how far the intercontinental batter divide goes haha

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  11. Yes Americans do eat crepes, usually with fruit inside with regular syrup or a fruity one, with some whipped cream, some with powdered sugar. I think some places also serve them as a dessert, depending on what they put inside.

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  12. this recipe is great! I made it using whole wheat flour instead and it turned out wonderfully.

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  13. These are the BEST! Thanks for sharing the recipe! Pictures look great, too! Wow!!! Making them again tonight for "BFD" = Breakfast For Dinner!
    Cathy in Waxhaw, NC

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  14. So I'm a little behind on posting on this recipe, but I had to. Your dad's pancakes sound the same as the ones I grew up with and we called them German Pancakes or Egg Pancakes. I still love them the best. They are not crepes as the recipe doesn't have oil in it like all of the crepe recipes I have seen, but the recipe I end up with is identical to the ones I've seen for cheese blintzes.

    My mom taught me to use 2 eggs for every person eating, but that might be too much if you are having other things with the meal. Her instructions were to put in the eggs, add enough flour to make a paste, then enough milk to get a thin batter. We used a round, flat cast iron griddle with some oil to fry a plate-sized pancake, spread it with butter, rolled it up, and then put on syrup. Anyway, I use 1 cup of flour for 2-3 eggs, blend with a whisk until you get a smooth paste then add 1 cup of milk and whisk until smooth. This makes 4-5 big pancakes. I often don't use syrup, but use sugar sprinkled on top.

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  15. I'm so glad you guys like the recipe! Hooray!

    Ivyleaves, I love your comment! Thanks for sharing :)

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Thanks so much for reading! I would love to hear your thoughts!

If you have any questions, please feel free to email them to me at kaitlin@whisk-kid.com.

Have a great day!