Today is National Pancake Day. My Dad made the best pancakes ever. And that’s a good thing. He worked construction. If you know anything about construction, you know it’s not a year-round job. The rains of winter signaled a tightening of the belt as construction work came to a crawl.
Growing up I can remember many a rainy night when we had pancakes for supper. As a kid, thought that was special. Breakfast for dinner – awesome! As an adult I realize that’s how my parents stretched the food dollar during lean times. When I told Dad that I finally understood, he said I was wrong. He happened to like pancakes for dinner. Hum, yet we only had pancakes for dinner in the winter, when Dad had spent more days hanging around the house rather than heading off to work. According to Pops that was just coincidence and nothing more. Maybe so. To this day, every now and again on rainy days I crave pancakes for supper. It gives me a sense of comfort.
Since today is National Pancake Day, I thought I’d share with you three of my favorite pancake recipes. Each is magical in its own right. Enjoy!
Which will you choose?
I-Hop Copy-Cat Pancakes
Blueberry Lemon-Zest Pancakes
Dutch Baby Pancake
I-Hop Copy-Cat Buttermilk Pancakes
Nonstick Spray as needed
1-1/4 cups Flour
1 Egg
1-1/4 cups Buttermilk
1/4 cup Sugar
1 heaping teaspoon Baking Powder
1 teaspoon Baking Soda
1/4 cup Vegetable Oil
1 teaspoon Vanilla
Pinch Salt
Butter, soft for serving
Syrup, warmed if desired for serving
Heat a griddle to medium-low heat. Spray lightly with cooking spray. Spray spatula with cooking spray.
In the bowl of a stand mixer, combine flour, egg, buttermilk, sugar, baking powder, baking soda, oil, vanilla and a pinch of salt. Beat until smooth. Take care not to over mix the batter or the pancakes may be tough instead of light and fluffy.
Ladle the batter onto the griddle, forming 5-inch circles. Increase temperature to medium, cook until the edges appear slightly dry and the underside is golden, about 2 or 3 minutes. Flip pancakes, continue to cook another 2 minutes or until golden. Repeat until all the batter is used.
If desired, plate as pancakes are ready or hold, stacked on a serving plate, in a warm oven. When ready, serve with plenty of butter and syrup.
Blueberry Lemon-Zest Bisquick Pancakes
2 cups Bisquick Pancake Mix
1 cup Milk
1 large Egg
1 Lemon, zested
1 tablespoon Sugar
1 cup Blueberries
Butter as needed
Syrup as desired
Beat pancake mix, milk, egg and sugar in the bowl of a stand mixer until just blended. Zest lemon into the batter. Fold in. Let batter rest 15 minutes.
While the batter rests, pick over the blueberries and discard any that are mashed as well as stems or leaves that may be in the berries. Rinse, drain well and set aside.
Heat griddle to medium-low heat. Lightly brush griddle with a little butter.
Ladle pancakes onto the griddle. Working quickly, top each pancake with a handful of blueberries. Cook about 2 or 3 minutes. Flip pancakes, increase heat to medium and cook another minute or so.
Spread butter over the pancakes while still on the griddle to help the butter melt into the pancakes.
Dutch Baby Pancake with Fresh Fruit
Pancake
1/2 cup Flour
1 cup Milk
2 large Eggs
2 tablespoons Sugar
1 teaspoon Vanilla Extract
Pinch Salt
2 tablespoons Butter
Note: Place a stand mixer bowl and whisk in the freezer to chill. Let milk, eggs and butter come to room temperature before proceeding. In a hurry? Place eggs in a bowl of warm water to speed up the process. Place milk in the microwave and “zap” in 10 second intervals until chill is gone. Since the butter won’t be used for a while, simply slice 2 tablespoons from a stick and set aside.
Place the flour, milk, eggs, sugar, vanilla, and salt in a blender or food processor. Blend for 10 seconds, scrape down the sides, and then blend for another 10 seconds. The batter will be quite runny.
Leave the batter in the blender and set aside to rest 20 to 25 minutes. This gives the flour time to absorb the liquid.
While the batter rests, place a Number 8 cast iron skillet in the oven, heat oven to 425 degrees. Make the fresh whipped cream.
Whipped Cream
1 cup Heavy Cream
3 tablespoons Sugar
Remove mixing bowl and whisk from the freezer. Pour heavy cream into the bowl. Add sugar, whip on medium-high until peaks begin to form.
Increase to high for about a minute or 2, just until firm.
Place sweetened whipped cream in a glass bowl, hold at the back of the refrigerator until ready to use.
Prepare the fruit topping.
Fruit Topping
1 cup Strawberries
1 cup Blackberries
1/2 cup Blueberries
Powdered Sugar for dusting
Rinse all the fruit. Stem strawberries, cut in half or quarters depending upon size. Place strawberries in a bowl. Add black berries and blueberries.
Note: If fruit isn’t naturally sweet, add a little sugar or honey and toss. Chill fruit until ready to use.
When ready to make the pancake, remove the skillet from the oven and add the butter and swirl the pan to melt the butter and coat the bottom and sides of the pan.
Pour the batter on top of the butter. Tilt the pan if needed so that the batter runs evenly to all sides. Place the skillet in the oven.
Bake until the Dutch baby is puffed, lightly browned across the top, and darker brown on the sides and edges, about 15 minutes.
You can either serve from the pan or transfer the Dutch baby to a serving platter. Dust with powdered sugar. Garnish with whipped cream and fresh fruit.
Serve alongside remaining whipped cream and fruit to enjoy as desired. Perfect with fresh brewed coffee and tall, chilled glasses of orange juice.
I call you my friends, says the Lord,
for I have made known to you all that the Father has told me.
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