Tag Archives: pancakes

KID in the KITCHEN: Wild (Center) Whole Wheat Pancakes

28 Feb

(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?

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)

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.

Independent!

Independent!

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 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.

Proud!

Proud!

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.

Hungry!

Hungry!

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.

 

 

KID in the KITCHEN: Easy Blueberry Pancakes

17 Dec

It isn’t easy to stand by and watch while your seven-year-old cracks eggs that land on the floor (it only happened once!) or spills too much oil into the batter (we effectively bailed the excess out) or awkwardly flips runny pancake batter on a crappy little electric stove top where not just the heating elements but the whole top gets hot. And I don’t pretend that I don’t have sharp words for lapses of care. I get nervous, you see.

The smaller the better for flipping

The smaller the better for flipping

But my little guy likes cooking with me (“Are you sure? ‘Cause I yell at you sometimes.” “Yes I’m sure. I love it!”) and I love cooking with him. And as he gets handier and can read, I am increasingly letting him do more of the risky stuff. Like reading the recipe himself and measuring out ingredients and –yes — flipping pancakes on a hot stove.

It can be nerve-wracking, but the results are worth it. I am not talking about the culinary results, although his pancakes turned out delicious, as does his French toast. I’m talking about reading and following instructions and measuring and thinking about how baking soda and baking powder work, having responsibilities and having to be focused and careful. I am happy when he takes a step in the direction of independence, but it is nothing compared to his own pleasure at becoming so competent. “I did it! I flipped it!” and “I made delicious pancakes practically all by myself!” are the seasonings that make everything taste better when you are seven. And sometimes when you are a lot older too!

Piled high and DRENCHED in maple syrup....

Piled high and DRENCHED in maple syrup….

These pancakes are slightly modified from Kids Cook by Sarah Williamson & Zachary Williamson, a terrific starter book that he got from his godmother. My important advice in cooking with kids is get all the ingredients and tools organized first. The less turning your back to get something that you do during the proceedings, the better. Click for recipe Continue reading

Blueberry Whole Wheat Pancakes

7 Jan

The recent snowy days led many of us to use our housebound, lazy mornings to make big breakfasts. The little guy had been begging for pancakes for a while and I ran out of excuses, so we put together some delicious whole wheat blueberry pancakes. He has been baking with me for a long time, so he was able to do a lot of the mixing and we are moving into measuring and understanding that

1/2 + 1/2 + 1/2 = 1 1/2 teaspoons,

when we can’t locate the 1 tsp measure. The teachable moment is ever-present and just waiting to be exploited.

While recipes often recommend lighter flours, I actually used stone-ground whole wheat with just a bit of white flour and the results were not heavy at all. While I call these blueberry, I did make a few without the fruit (I just made a batch without and then added the blueberries to the batter) and both were excellent. This recipe gives the right amount for the whole batch.

We like a bit of maple syrup on our pancakes. It adds umami...nice rich mouthfeel

We like a bit of maple syrup on our pancakes. It adds umami…nice rich mouthfeel

“These taste like heaven, Mom,” was the verdict. And I’ve got six leftover pancakes frozen in wax paper and a plastic tub to crisp up in the toaster oven one of these cold, but not leisurely mornings soon! Read on for recipe! Continue reading

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