I have been making buttermilk pancakes for a hundred years. Sometimes I swap in yoghurt. Rarely so I make ricotta pancakes because you have to whip the eggwhites separately and, quite frankly, who has the inclination to be doing that early in the day?
But time has passed and my guts have decided that refined flour and sugar are not its friends. Goddammit.
That, combined with the fact the boys seemed to be losing their love of my buttermilk version, had me looking for something more wholesome. Of course, Smitten Kitchen delivered.
I’ve made three changes – I use wholemeal flour, I add a pinch of salt instead of 3/4tsp and I don’t add the honey. I added the honey the first time and while they were deliciously sweet it wasn’t really necessary.
And yes, you have to make some porridge first and let it cool a little. This almost made me not make them (because: lazy and impatient) but in all honesty? Make it, pour it into a bowl, get everything else ready, make a cup of tea and then come back to it. Good to go.
Oh, I’ve taken to making double the batch – the better seems even better the next day!
½ cup (heaped) rolled oats (you can use normal or quick, I use normal because i quite like the texture it brings to the pancakes)
1 cup water
Cook on the stove
Bring to the boil and cook - about a minute for quick oats, five for normal rolled oats
Pour into a bowl and let cool
Combine all the dry ingredients in a bowl
In another bowl whisk all the wet ingredients together - all of it, the oats, the eggs, the butter, the milk!
It won't be smooth because of the porridge but just make sure it's all nicely combined
Pour the wet ingredients into the dry
Mix it together nice and gently. Don't beat it to death, just nice big turns until it's all incorporated.
It's a thick batter. Don't panic!
Heat a frypan over high heat
Add a knob of butter and then knock the heat down to low. I've come to learn (after many many many burnt pancakes) that you can't cook pancakes quickly.
Just slow down, be at one with the pancake.
Add a good dollop of pancake mix - I use a soup ladle, or about the size of the palm of your hand. And yes, I know we all have different sized palms, but you get the idea. (You don't want a massive one, apart from the face they're quite filling, you've got low heat, so you'll end up with a very brown middle and very pale, dubiously cooked through edges)
Then - and this is my tip of the century! - pop a lid over it. It captures the heat and helps cook the pancake evenly. (and - after my comment above about the impossibility of cooking pancakes quickly - dare I say cooks them more quickly than without a lid)
Give it a couple of minutes, don't be scared, take the lid off and have a look
When there are bubbles appearing on the top then you can flip it
Cook it for a couple of minutes on the other side and you're done!
Serve with whatever you like - maple syrup and strawberries are the go in this house. I actually like them plain because, weird.
Years ago, before blogging was a bloodsport, there was a little group of us from all over the world who entertained each other endlessly – me, Bec, Mary, Duyvken, Blackbird, Badger, Fish, Eleanor and more!
And then there was Joke. The impeccably well dressed, yes, even on the interweb, erudite Joke. The man who voluntarily lives where its 100+% humidity everyday and does things like caters a sit-down Thanksgiving dinner for about 1,000 people all by himself* in his backyard.
He gave me this recipe. It is fantastic. It can take many forms depending on the dried fruit and nuts you add. When I first made them the boys rejected them and I ate the whole batch. Hashtag proud.
When I made them this week I just had sultanas and dates in the cupboard so that was all that went it. They are still delicious. This time I’m onto making my third batch in two days because the boys like them now**.
I am indebted to my mate Joe for sharing his recipe for pecan pie that uses maple syrup rather than the devil’s work, corn syrup. And this. This recipe changed my life. No really. My life is better knowing this recipe exists and these biscuits can be made. In my weekly radio spot on ABC Mid North Coast this morning I shared the love so here it is for you too. You know what you have to do. Get that oven on.
So I think it’s been well established that I am quite partial to a cake or sweet treat that is good on the tooth. You know, something that has a bit of body to it, something where the reality that cake = wasted calories is blurred by substance as opposed to sweet, light, fluffy air.