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Summary
| Yield | |
|---|---|
| Source | "The Art Of Simple Food: Notes, Lessons, and recipes from a Delicions Revolution," by Alice Waters (Clearkson Potter, $35) |
| Prep Time | 5 minutes |
| course | main course |
| ethnicity | american |
Description
For different flavors, use different flours, they can be mixed and matched at will, as long as half of the flour is whole-wheat pastry flour, to keep them light.
Ingredients
- in a large bowl, measure and mix together
- 3⁄4c whole-wheat pastry flour
- 3⁄4c mix whole-wheat grain flours (such as whole wheat, spelt. cornmeal, rye, or buckwheat)
- 1t baking powder
- 1t baking soda
- 1T sugar (optional)
- 1t salt
- separate
- 2 eggs
- in a large measuring cup, measure
- 1 3⁄4c buttermilk
Instructions
Whisk the egg yolks into the buttermilk, Make a well in the dry ingredients, pour in the buttermilk mixture, and stir until just mixed.
Add:
6 tablespoons (3/4 stick) butter, melted
Stir well. In another bowl, beat the egg whites until they form soft peaks,t hen fold them into the batter. If the batter is too thick, add more buttermilk.
Spoon the batter onto a preheated griddle, cooking a single pancake first to see if the griddle is the right temperature. Cook until the undersides of the pancakes are golden brown. Turn them over and cook until done.
Notes
For the buttermilk, substitute a mixture of yogurt and milk. Or make the pancakes with regular milk; use 1 12/ cups milk, omit the baking soda, and use 2 teaspoons baking powder instead.
For very tender pancakes, use 4 tasblespoon (1/2 stick) butter and 1/4 cup sour cream or creme fraiche.
Unbleached all-purpose flour can be substituted for the whole-grain flour.
Peel and coarsely chop 1 banana and fold into the finished batter or stir in 1 cup blueberries.
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