(Reminder: I am a FINALIST for an EDDY Award! You can vote for my Edible Long Island piece on Watermelon Mojitos every day until March 15, 2015. As always, I deeply appreciate your support!)
If you Google National Pancake Day, you will find a variety of dates, from September to Shrove Tuesday (before Lent) to this coming Tuesday, March 3, as declared by IHOP (International House of Pancakes). So I hereby declare that Natalia National Pancake Day shall be any day that I don’t have to be up at 5:30 a.m. and out by 7 for work and that my son wants to make them and I have the ingredients.
Yes, it is many degrees below zero and we are on a ski lift…am I smiling or grimacing?
Those stars aligned during the recent winter break from school. We spent the first part of the break with dear friends Adriana and Micaela at Adriana’s sister and brother-in-law’s in the Lake Placid area (because it wasn’t cold enough downstate at -7ºF so we went for -27°F? Eek!). It was a terrific weekend of learning to ski and snowboard and snow shoe (and becoming almost casual about jumping the frozen battery of my car) and actually enjoying winter.
Barred owl at Wild Center (We literary folk thought it was the poetical “bard”, but biology tends to be a bit more prosaic)
But one day we decided to go to The Wild Center at Tupper Lake, a beautifully designed nature museum full of Adirondack flora and fauna that you could admire in the sunny and well-heated indoors. Funnily enough, they had recipe cards, one of which was for whole wheat pancakes, which the little man decided he wanted to make when we got home.
The original recipe was for 14 pancakes, so we halved most (not all) of the ingredients, keeping the cinnamon and vanilla at full-strength, and adding homemade cranberry-blueberry jam.
The original recipe card Nice, right?
The little guy has really graduated to following a recipe, measuring and cooking on his own, except for the odd difficult pancake flip and one mild burn, so that was very cool.
We really liked the almost cake-like lift that the baking powder gave them. Not too sweet and very cinnamon-y, these were pancakes we will be making again and again.
Whole Wheat Pancakes (adapted from The Wild Center, Tupper Lake, NY)
Makes 9 pancakes
1 Cup whole wheat flour
2 ¼ tsp baking powder
¼ tsp salt
2 tsp cinnamon
1 tsp sugar
1 large egg
1 Cup milk
1.5 tsp vanilla
(optional 1-2 Tbs of smushed berries or berry jam)
butter for cooking
Mix all dry ingredients together in a bowl. Add wet ingredients and mix until there are no dry spots, then stop right away. You can swirl in a couple of tablespoons of berries or jam at this point, or do it after you’ve made some plain ones, then add the berries to change things up.
Heat a large skillet over medium heat and melt a knob of butter. When the foaming subsides, spoon batter into skillet ¼ Cup at a time, leaving plenty of room for each pancake. The surface will start bubbling. When the bubbling settles and the edges look set, it’s safe to flip. Cook till the edges set again, remove and stack on a warm plate and start another batch, adding butter to the skillet as needed.