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pancake recipe

w
wonderwoman Dec 6, 2006 01:44 AM

in this past sunday's (12/3) ny times magazine there was a recipe for cornmeal-cranberry pancakes that was adapted from marion cunningham's "the breakfast book." it called for 2 cups of flour, 1/2 cup cornmeal and TWO tablespoons plus TWO teaspoons of baking powder. that seems like quite a lot of baking powder relative to the amount of flour and cornmeal. i don't have to book; would appreciate it if someone who does could take a look and report back.

thanks.

  1. opinionatedchef Dec 6, 2006 06:51 AM

    here's my recently posted recipe for multigrain berry pancakes. i just made these yestday and the bak powd amount was correct for the dense chewy pancakes i like.

    My Multigrain Pancakes with Berries
    I personally find pancakes made with just flour- to be unappealing, and most pancakes to be too sweet- the nutritional equivalent of donuts . I really like a lot of texture and punch in my pancakes. so here's a recipe that i adapted (changed SIGNIFICANTLY) from the Silver Palate Good Times ckbk (genuflect, genuflect). Plse let me know if you try them/change them:

    SUCCULENT MULTIGRAIN RASPBERRY BLUEBERRY PANCAKES
    WITH ORANGE MAPLE SYRUP

    1 C. WHOLE WHEAT FLOUR (PASTRY OR REGULAR)

    1 C. WHITE FLOUR

    1 1/4 C. CORNMEAL- STONEGROUND PREFERABLE- can be mixt of grits and cornmeal
    1 C. ROLLED OATS (NOT INSTANT) CHOPPED BRIEFLY IN CUISNART
    2 T. BAKING POWDER
    1 HEAPING TSP. kosher SALT

    1/2 C. PACKED DARK BROWN SUGAR
    1/3 C. WHITE SUGAR

    1 1/4 C. CHOPPED PECANS

    1 1/2 STICKS MELTED UNSALTED BUTTER
    4 EGGS
    2 1/2 C. BUTTERMILK
    2 T. FROZEN OJ CONCENTRATE (OPTIONAL)
    ZEST OF 1 ORANGE OR LEMON, CHOPPED FINE(OPTIONAL)

    FROZEN RASPBERRIES 2 -3 C. (FRESH BERRIES ARE JUST FINE TOO!)
    FROZEN BLUEBERRIES 2- 3 C.

    COMBINE FLOUR THROUGH SUGAR AND MIX WELL WITH FORK, BREAKING UP ANY CLUMPS OF BROWN SUGAR. (OR CUISNART BRIEFLY AND REMOVE TO BOWL.) ADD PECANS.

    COMBINE BUTTER THROUGH ZEST AND ADD TO DRY INGREDIENTS, COMBINING QUICKLY AND THOROUGHLY. BATTER SHOULD BE VERY THICK, NOT THIN. IF BATTER NEEDS THICKENING, ADD SOME CORNMEAL OR OATS.( MY DEFINITION OF THICK HERE IS THAT THE BATTER SHOULD NOT SPREAD OUT VERY MUCH WHEN IT IS PUT IN THE HOT SKILLET.)

    MELT A THIN COAT OF BUTTER IN NON-STICK SKILLET OVER MED HIGH HEAT. WHEN HOT AND SIZZLING- BUT NOT BROWN AND BURNING- QUICKLY ADD FRUIT TO BATTER AND DROP SPOONS OF BATTER INTO SKILLET, FORMING APPROX..3" PANCAKES (EASIER TO FLIP WHEN THIS SIZE). COOK FEW MINUTES TIL BUBBLES SHOW AND THEY ARE MEDIUM BROWN ON BOTTOM AND PANCAKE IS SOLIDIFIED; THEN TURN OVER AND COMPLETE COOKING.

    SYRUP: COMBINE 1 C. GRADE B MAPLE SYRUP WITH 1 T. O.J. CONCENTRATE.
    HEAT AND POUR OVER PANCAKES.

    THIS RECIPE MAKES A HUGE NUMBER- APPROX.48. OPTIONS: DIVIDE DRY INGREDIENTS IN HALF OR FOURTHS AND STORE UNUSED PORTIONS FOR FUTURE USE OR GIFTS .

    **I like dense chewy pancakes. You may want to add more leavening if these are not light enough for you.

    1. c
      cheryl_h Dec 6, 2006 01:52 PM

      Someone made the pancakes and reported on their blog that the recipe works well just as written.

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