Wicked Tasty, Diner Style Pancakes




These wholesome, diner style hotcakes are fluffy, wholesome and comforting. You can use a variety of flours, or just sifted or pastry flour for the fluffiest, most delicious pancakes around. If you make extras, be sure to freeze single servings. They can be frozen and thawed as needed, for super hasty weekday breakfasts.


Wicked Tasty, Diner Style Pancakes

Inspired by Amber Lambke’s favorite Pancake Recipe from Irma Rombauer's 1951 edition of "Joy of Cooking."


Dry ingredients 
  • 1 ½ cups 75% Sifted Flour , Spelt Flour ( or Whole Wheat)
  • 1 ½ tsp baking powder 
  • ½ tsp baking soda 
  • ¾ tsp sea salt
Wet Ingredients
Sour Milk-
  • 1 ½ Cups whole milk with 2 teaspoons of Apple Cider vinegar Added
  • 2 tbsp honey or maple syrup
  • 2 eggs, separated , whites beaten until stiff (optional)
  • 2 tbsp butter, or bacon grease, melted 
•Vanilla, cinnamon, nutmeg etc. To taste -

To Sour Your Milk, Mix together your whole milk with 2 teaspoons of apple cider vinegar. - It will curdle almost immediately. - Stir it together, before Mixing with honey, egg yolks and melted butter. Mix together these wet ingredients with a fork until it is mostly combined. 

Whisk together your dry ingredients to remove any major clumps. In a separate medium sized bowl, whisk your egg whites until stiff peaks form, this step is optional, however it adds the fluff factor to your pancakes. (It is less essential if you are making pancakes with sifted, or pastry flour.)


Add your sour milk/egg mixture to the dry ingredients and whisk to combine (batter will be slightly lumpy). Once mostly combined, gently fold in your egg whites, only fold in about half or one third of the whites at a time, avoid overmixing. 

Cornmeal & Wild Blueberry

Heat a large cast iron griddle or 2 cast-iron skillets over medium heat, grease your skillet if necessary to prevent sticking. (a well cared for cast iron pan shouldn't need greased) 

Working in batches, scoop a generous two tablespoons , or 1/4-cupfuls of batter onto your griddle; cook until bubbles form on the surface, and the underside is golden brown, about 3 minutes. Gently Flip and continue to cook until golden brown on the other side , Add blueberries, sliced bananas, chocolate chips or your favorite toppings if desired, and cook just about 2 or 3 minutes more.


NOTE: We typically prefer spelt, or whole wheat pancakes, but now and again I like to switch it up and use buckwheat, rye, or cornmeal. To make Multigrain Wild Blueberry Pancakes, use 1 cup of sifted or whole wheat flour in combination with , ½ to ¾ Cup Cornmeal, Buckwheat or Rye Flour. (use only enough flour as needed to make a thick batter.) Add a few tablespoons of wild blueberries to each pancake before flipping to the second side.
THIS RECIPE WAS WRITTEN FOR  WWW.MAINEGRAINS.COM

Cat Morrow @LegacyAcres

www.LegacyAcres.org 

#SLOWFOODMAINE


Comments

Popular Posts