I realize (I do!) that calling these reliably favourite pancakes 'old reliable pancakes' is very likely selling them way short but I have been sitting here for more than a few minutes wondering what to call them. There is no name on the bedraggled piece of paper that I have chased around my kitchen for years - the paper with the recipe written in a hurried scrawl, portions crossed out and re-written as I discovered a new and better way to make these pancakes that we come back to time and time again. This is not to say that we don't love the new favourites but this version is the comfort food version in our house. I have been making them in one form or another for all the years of my kids lives (and we won't go into how many that would be). 'Old reliables' is what I call them in my mind and so that is what they are christened here. No pretence, nothing fancy - just old fashioned, reliably good pancakes with a new healthy twist.
There are several flours in this recipe and each adds something unique, so if you have them or want to add them to your pantry, go for the gusto. On the other hand if you don't have and don't want them all, just use what you do have and make sure the total volume adds up. (Usually volume alone is not the best way to exchange flours but I have found this recipe is incredibly forgiving in this regard.) The only non-negotiable flour-wise is the cornmeal. It is an absolute must and probably the reason these are so beloved - the crunch is perfection. The other absolute is the cardamom - don't ignore it either. And if I can, I would encourage the use of whole grain flours because anything else in pancakes is a ridiculous excuse for the first meal of the day and shouldn't be eaten by man or beast.
We like to load these babies up with Greek yogurt, fruit and a drizzle of lovely pure maple syrup. It makes a lovely start to any day. Or if you want to end your day with them, an egg on the stack is pretty great too.
old reliable pancakes
1/2 cup spelt flour
1/2 cup whole wheat flour
1/2 cup almond meal
1/2 cup buckwheat flour
1/4 cup cornmeal
1/4 cup ground chia seed
2 tsp baking powder
1 tsp cardamom
1/2 tsp baking soda
1/4 tsp sea salt
2 1/2 cups buttermilk (or soured milk of your choice)
1/4 cup grape seed oil
2 Tbsp pure maple syrup
Combine the dry ingredients in a medium bowl and whisk together.
In a separate bowl add the eggs, buttermilk, grape seed oil, and maple syrup. Whisk together then pour into the dry ingredients and fold just until the dry ingredients are incorporated. Bake on a hot griddle, flipping when bubbles appear on the surface.
I have these on the stove right now. had to make a tiny adjustment due to what I had on hand, but we cant wait to taste them! Thank you for another recipe.
Amber - thanks for the note! Hope you enjoyed the pancakes :)
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