I love living with a guy who will gladly honor my random breakfast requests when he has the day off. Exhibit A: this morning, I saw that it was National Pancake Day, so I suggested we go out for pancakes. He tells me we could save money if he makes pancakes instead, and asked what kind of pancakes I wanted. I said “autumnal” because he has made some awesomely spiced pancakes before, and they were the perfect way to start out the season. I asked him to keep track of what he added this time, so I could add it to the blog. These pancakes were awesome – nice and warmly spiced, perfect with a little butter and real maple syrup. Our son gobbled up 3 of them! This time around, they reminded me of gingerbread, so that’s what I’m calling them. He split up the recipe below into regular whole wheat buttermilk pancakes with a list of autumn spices (to be whisked into the dry ingredients) if you want to make them wonderfully seasonal. Yum!
Basic Whole Wheat Buttermilk Pancakes/strong>
Dino Covelli (adapted from Cottage Living)
Makes about 10 pancakes
1/2 cup all-purpose flour
1/2 cup whole wheat flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon sugar
3/4 cup buttermilk
1/2 cup milk
1 large egg
2 tablespoons butter, melted and cooled
1. Whisk together first 5 ingredients in a large bowl. Combine buttermilk, milk, egg, sugar, and butter in a separate bowl; add to flour mixture, and whisk just until blended. Transfer to a large measuring cup, and let stand 10 minutes.
2. Pour 3 to 4 tablespoons of batter onto a hot, lightly greased griddle or nonstick pan. Cook until pancakes are covered with bubbles and edges turn brown. Turn and cook other side 2 minutes or until golden brown.
For Autumnal (Gingerbread) Pancakes: 1 teaspoon ground cinnamon, 1/2 teaspoon ground nutmeg, 1/2 teaspoon ground cloves, 1/2 teaspoon ground allspice, 1/2 teaspoon ground mace, 1/4 teaspoon ground ginger
Big Flavors Rating: 5 Stars