i just made oatmeal pancakes from Deborah madison's book, and it was awesome.
I have to admit, I like oatmeal pancakes even better than the traditional ones (and i dont like oatmeal), which imho could use some textural assitance...the cake thingie just doesn't offer enough bite for me.
Before this, my favorite pancake was the korean kimchi pancake, which i still have to learn to make. Well, that and scallion pancake.
This makes me think, there must be other pancakes there that are hot, chewy, filling, and not too difficult to cook.
oh all these cool suggestions! didn't even realize u could make pancake from bananas...will have to give these ideas a try.
The madison recipe is from her vegetarian cooking for everyone. basically you soak the oatmeal in buttermilk batter before cooking it. the buttermilk really does make it more delicious.
re: Katie Nell
Cornmeal Pancakes, similar to Hush Puppies are good with fish but if you wanted them for breakfast you can leave out the onion.
Sift together 1 C. white stoneground cornmeal with 1/2 C. flour, 1/2 tsp. salt, 1/2 tsp. sugar and 2 tsp. baking powder. Beat in a large egg and slowly beat in enough whole milk to make a mediun thick batter. Stir in 2.5 Tbs. melted butter and combine well.
Fry in a heavy skillet with shortening until browned and crispy on each side. They should not be thick cakes but on the thin side. To make them savoury add a Tbs. minced onion, or chopped green onions and some crushed red pepper flakes.
P.S. I made Trang's Scallion pancakes on Sat. PM. They are a snap to put together and delicious. Use your stand mixer to make the dough and I found that night that a full cup of water was too much ane ended up kneadind in a little more dough by hand until it was still soft but did not stick to my fingers
Yeah, that recipe and her cottage cheese pancakes with nutmeg are real keepers. They're from Vegetarian Cooking for Everyone, I'm thinking.
I also like the recipe for overnight muesli pancakes from The King Arthur Flour Comapny's new Whole Grain Baking cookbook. If your buttermilk is on the thin side, you will need to tweak the batter's flour content, or they will spread and be funky shapes, though still delicious. This is so much better than the CI recipe where they ground up the muesli in order to make the batter without the overnight soak. Those were a weirdo texture, IMO. The KAF recipe is full of nutty, toasty flavor with raisins and hazelnuts and plenty of soft rolled oats adding interest.
I'm not sure if it counts as chewy, but I have a recipe for a cottage cheese and apple pancake that is very good and very filling (without being heavy, which is my big problem with regular pancakes). They're lightened with beaten egg white, which is an extra step, but really it doesn't take much longer to throw together than regular pancakes. I can post the recipe if there's interest
There is a kind of Japanese "pancake" (a bit of a stretch) called okonomiyaki. It is essentially a batter with eggs filled with TONS of cabbage and any meat / seafood. Some will put noodles in it, and some will put rice cake. The fillings are very liberal, and the name "Okonomi-yaki" means grill as you like!
If you do a search on google you can easily find a receipe. Any Japanese grocery will have the flour mix available. It is SUPER filling, and quite simple to do!
I like pancakes with a little cornmeal and some kind of fruit added, like peaches, cooked apples, strawberries. something like that. with the butter running down the side
and you have to have maple syrup.. I know what I am going to have for breakfast this
morning. It looks like my day is starting off right. Please pray for those families in
west virginia. May God be with them.
Wow! Pancakes are on my mind lately too - last week I tried Nigella's ricotta hotcakes (for dinner one night!) which were *absolutely divine* Excellent texture, lovely flavor.
I use Deborah Madison's book all the time since receiving it for Christmas! I'll definitely try out those oatmeal pancakes - thanks for sharing.
Does anyone have a good recipe for cream of wheat pancakes? I hear they're crunchy delicious also!
Nigella's Ricotta Hotcakes from Forever Summer
*these are dreamy*
9 oz (1 cup plus 2 Tbsp) ricotta cheese
1/2 cup milk
2 large eggs, separated
3/4 cup all-purpose flour
1 tsp baking powder
a pinch salt
2 tsp peanut oil
Put ricotta, milk, egg yolks in a bowl and mix well to combine. Stir in flour, baking powder and salt and gently whisk to make a smooth batter.
Beat the egg whites until they become foamy and then fold them into the ricotta mixture.
Heat the oil in a large frying pan (I used my griddle pan!) and drop in batter in heaped dessert-spoons. Cook the pancakes about one minute per side until golden. Keep the cooked pancakes warm by tenting with foil on a large warmed plate while you work your way through the batter.
Nigella serves these with some chopped strawberries. I thought they were divine with butter. Mmmmmm. Enjoy! These are just dreamy.
re: foxy fairy