March 6, 2011

Pancake Hilarity

Filed under: Breakfast and Brunch,Recipes — pyjamasandtea @ 9:08 am
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Pancake Tuesday is this week!  Hooray!  I was thrilled to inform my Jewish kids that Tuesday we can eat pancakes for dinner.  I have no idea why, but who am I to question a higher power who decrees we must eat pancakes?  I remember going to church basement pancake parties as a kid, and would blame that tradition for encouraging my sweets for dinner, except that I know that sweet tooth was put there by the higher pancake power.

My kids think it quite hilarious to have a designated pancake eating day.  I let myself give in to 7 year old humour and played the “what if pancake tuesday was on wednesday, what would happen then” game.  Secretly though, I fear that chaos.

I am making Carrot Cake Pancakes this Tuesday.  I offer that recipe below.  First though, this morning’s pancake production is my usual Sunday-Blueberry-Bonanza.  I make enough batter to get us through Monday too, on the theory that Monday mornings are bbbbaaaadddd and require a little cheer to get me up.  My favourite pancakes in the world are “Gingerbread Pancakes”.  That recipe is being held hostage by my ex, but I hope to liberate it on moving day, March 23rd, when I am finally reunited with my beloved things.  Stay tuned and I will post it!

So first the Bluebs, then the carrots.  Happy Pancake Week everyone!!



1 cup unbleached white flour (I actually use 1/2 whole wheat flour.  I am, one in a while, healthy!)

1/2 tsp salt

2 tsps baking powder

1/4 tsp ground nutmeg

1/4 cup quick cooking oats (I use regular oats and love the texture)


1 egg, lightly beaten

1 cup milk

1 tbsp vegetable oil

2 tbsps maple syrup or sugar

loads and loads of blueberries (for those of you who like precise measurements, I apologize.  My love asks that the pancake batter be a mere tool to hold the blueberries together. So “loads” is about as precise as I can be.)

Note:  My kids aren’t so crazy about blueberry pancakes.  For them, I mash a banana into the wet ingredients (hidden!), leave out the blueberries, and sprinkle a half-dozen chocolate chips onto each pancake before flipping it.

Stir together the dry ingredients.  Stir together the wet ingredients.  Add the wet to the dry.  Voila!  Do not over mix.  Heat your griddle to a high temperature.  A sprinkle of water on the grill should dance and immediately evaporate.  Use about 1/4 cup for each pancake and cook until bubbles form on the surface.  This usually only takes 2-3 minutes.  Flip once.  Serve hot with lots of maple syrup.  (And bacon.  Always bacon.)  This recipe makes about 8 pancakes.  I double it for Monday-Madness-Pancakes.

Carrot Cake Pancakes

1-¼ cup flour (you should use 1/2 whole wheat here, but since these are special occasion pancakes, feel free to use unbleached white flour.  But don’t use the bleached variety please cuz bleaching flour is just wrong.)

2 tsps baking powder

1 tsp cinnamon (the recipe actually called for “ground cinnamon” but I figured you knew that.  Right?  I mean, without the word “ground” you wouldn’t throw in a cinnamon stick, would you?)

¼ tsp salt

⅛ tsp ground nutmeg (I left the word “ground” in here just in case.)

⅛ tsp ground cloves (again.  “ground”.)

⅛ tsp ground ginger (do people actually get confused and use whole spices?  Really?)

¼ cup light brown sugar, Packed

¾ cup lowfat buttermilk  (I don’t usually have buttermilk on hand, so I use 3/4 cup of milk into which I stir 3/4 tbsp of vinegar and let sit for 5 minutes.  I don’t know why I do this– but I have always done it in recipes that call for buttermilk so I think there must be a reason.)

1 tbsp canola oil

1-½ tsps vanilla extract

2 whole Eggs

2 cups Finely Grated Carrot (about 1 Pound)

Combine flour and next 6 ingredients (through ginger) in a large bowl, stirring with a whisk. Combine 1/4 cup brown sugar and next 4 ingredients (through eggs); add sugar mixture to the flour mixture, stirring just until moist. Fold in the grated carrot.

Get your griddle nice and hot. Coat the pan with cooking spray. Use about 1/4 cup per pancake.  Cook for 2 minutes or until tops are covered with bubbles and edges look cooked. Carefully turn pancakes over; cook for 1 minute or until bottoms are lightly browned.

I intend to serve this with a little cream cheese icing.  For that I will beat a package of cream cheese into creamy submission, add about a 1/2 cup of icing sugar and a little milk to make it pourable.




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