The other day when it occured to me that I haven’t blogged about pancakes in, oh, FOREVER. Which is funny, because I make them, oh, ALL THE TIME. Or so.
I figured I needed to remedy this. So…ta-da! I’m starting a new series, starting today…PANCAKE FRIDAYS! This series will be all about you. As in me structuring myself to share more with you about my namesake obsession with this awesome food item.
Because really, what’s not to be obsessed about? Cakey carbs. There are probably as many adjectives to describe them as there are types of pancakes (aka a million bajillion), but um what more do we need than that? CAKE. CARB. DONE.
Pancakes are just a mind-bogglingly versatile food (German pancakes! French crepes! American flapjacks! Jewish latkes! Dutch pancakes!), and I can find something good to say about all of them. Except spongy pancakes. Gross.
Do you like your pancakes puffy and thick? Thin and silky? Crispy-edged? Plain? Drenched in syrup? Skinny so that you can stack up a pile and eat them in layers? SAVORY?!
Today’s post is in keeping with a week of pumpkin: pumpkin pancakes. And these. These are so puffy but light–just an irrisistable cloud of airy pumpkin sweetness. They’re very close to my pancake ideal. (Ha, I’m not even sure I know what that is.)
But let’s just say that I’ve eaten many, many pancakes and pumpkin pancakes don’t usually make my top five, but these blew right past numbers 4, 3, and 2 and is currently wrestling for the #1 spot. They’re that good. And they use mostly virtuous white whole wheat flour with not even that much oil!
On top of all that, they are a breeze. Time spent with these pancakes probably goes something like: 10% making, 10% eating, 80% photographing.
It’s fall. It’s time. What are you waiting for? Get in your kitchen and make these this weekend!
Look. If you don’t have cake flour, you should buy some. I’ve tried making cake flour by subbing 2 tablespoons of cornstarch for every cup of regular flour that you use, but it’s just not the same. Maybe I didn’t sift it enough, but I made my crazy funfetti birthday cake once with homemade cake flour and once with store bought cake flour, and I could DEFINITELY tell the difference. Store-bought made the texture so much finer, with a tighter crumb and all around silkier on the tongue.
I think this would be especially if you like baking with whole grain flours. In this recipe, just a little bit is enough to give you a silky texture in your baked goods–it gives it lift and puff where otherwise whole wheat might be tougher and denser. Those pancakes have a time and place. These pancakes are meant to be pure puffs of pancake heaven.
Disclaimer: I added way more agave nectar (I don’t have syrup) and butter to these than I would normally use due to overeager photographing. If you usually like your pancakes plain and dry, like me, I would add another tablespoon of sugar to the batter. Because I like things tastylicious.
Adapted from Pinch My Salt
Yield: 12 pancakes
1 cup white whole wheat flour
1/2 cup cake flour
1 tsp. baking soda
2 tsp. baking powder
1/4 tsp. salt
1.5 tsp. ground cinnamon
1 cup buttermilk (I used 1 cup Almond Breeze + 1 tbsp. apple cider vinegar)
1 cup canned pumpkin puree
2 tbsp. oil
1 tsp. vanilla
2 tbsp. dark brown sugar
2 tbsp powdered sugar + few dashes cinnamon (opt)
1. In a large bowl, whisk together dry ingredients. In a separate bowl, whisk together the last six ingredients (buttermilk through brown sugar).
2. Start pre-heating a pan over medium low heat. Pour wet ingredients into dry ingredients and blend together with a wooden spoon until just combined. Lumps are ok, just make sure all the flour on the bottom of the bowl is mixed in. Batter should be THICK. Thick batter = fluffy pancakes.
3. Drop pancakes by quarter cupfuls onto preheated surface. Up the temperature to medium heat. If pancakes are cooking too fast, turn heat back to medium low. Pancakes are ready to turn when the edges start to look a little dry and you can see small bubbles forming on the surface, about 2-3 minutes. Flip and cook for another 2 minutes.
Serve immediately with cinnamon powdered sugar, butter, agave, or syrup. Or place on a baking sheet in a 200 degree F oven until ready to serve.