This is my mom’s pancake recipe. She always said that pancakes were the easiest breakfast to make. And the easiest recipe to remember. In fact, you didn’t really need a recipe according to Mom. It was just “1-1-1.” One of everything except for the salt which you cut in half. Funny thing….. Mom was right! Not only is this an easy recipe to make, but it makes delicious, fluffy pancakes. The trick is not to overmix the batter. You want to gently stir the flour and baking powder into the liquid ingredients until the flour is just moistened and you’ve broken up any large lumps. Little lumps are okay. As Mom put it, “don’t worry about it. They’ll disappear during cooking.”
This recipe makes about 4 pancakes (more if you make small ones) but the nice thing is that you can easily double, triple or quadruple the recipe if you’re feeding more than two people. Set out some butter and syrup and have at it!
1 cup flour
1 Tbsp. baking powder
1 cup whole milk (substitute buttermilk for buttermilk pancakes)
1 Tbsp. sugar
½ tsp. salt
In a medium bowl, beat the egg, milk, sugar, and salt together until well-blended.
Add the flour and baking powder, and stir until just combined. Don’t overmix! You want your batter to be lumpy.
Let the batter rest for about 10 minutes to give any lumps a chance to absorb some moisture.
While the batter’s resting, preheat your griddle to 375°F.
Spread a little butter or margarine on the griddle and pour a scoop of batter onto it. Try not to put too much batter. Remember, the bigger the pancake, the harder it is to flip. You want about 1/3 cup of batter per pancake.
When the pancake is starting to get filled with bubbles and the edges start looking dry, that’s your sign that it’s time to flip the pancake over.
After you flip it over, it takes only a minute or two for the other side to cook.
Serve warm with butter and syrup.
VARIATIONS: You can add things like blueberries, sliced bananas, chocolate chips, chopped nuts, etc. to the pancake batter for a variation on the basic recipe.
Megan and Izzy are two of Bashful’s best friends from the city we used to live in before we moved. The girls are here on a visit and will be spending the weekend. It’s always nice when they come to visit. They’re such sweet girls and the three friends have such a blast whenever they’re together. It’s cool how the friendship between the girls has never faded, even though we moved so far away.
Anyway, I wanted to make something fun for breakfast so decided to make Aebleskiver. Aebleskiver (pronounced ey-bluh-skee-wuh) are light and puffy Danish pancakes shaped like little balls. They’re most commonly served around Christmas time in Denmark. They can be a little tricky to cook – turning them takes practice – and you’ll need a special pan to make them. Aebleskiver pans have little round wells in them and were traditionally made from cast iron, though nowadays they sell really good non-stick ones. Danish cooks use long knitting needles to turn their aebleskivers in little quarter turns while they’re cooking. You can use wooden skewers or a fork, though I would rather turn them with a teaspoon than a fork because it’s easy to puncture the little spheres.
When I make filled aebleskivers, I break from the traditional method of cooking them. Instead of turning each ball a little at a time, I cook one side, flip them over, then cook the other side. It’s much simpler.
Aebleskivers can be stuffed with any kind of filling you like. You can fill them with jam, peanut butter, fruit, chocolate, sausage, cheese, pretty much anything you can think of. I’ve filled them with leftover Christmas cranberry sauce. I’ve used canned apple pie and cherry pie filling. I’ve even done pumpkin butter served with cream cheese frosting on the side. This recipe is filled with Nutella. Now what could be better than that? Yum!
NUTELLA FILLED AEBLESKIVER
2 eggs, separated
2 cups buttermilk
¼ cup melted butter
1 tsp. vanilla
2 cups all-purpose flour
2 Tbsp. sugar
2 teaspoons baking powder
½ tsp. baking soda
¼ tsp. salt
1 jar nutella
extra butter for greasing pan
Beat egg whites in a bowl until stiff but not dry, then set aside.
In another bowl, whisk together egg yolks, buttermilk, melted butter, vanilla, flour, sugar, baking powder, baking soda, and salt until smooth.
Gently fold in beaten egg whites.
Heat an aebleskiver pan over medium heat and brush each depression with butter.
Pour about 1 tablespoon batter into each of the wells and let cook for about a minute or two.
Spoon 1/2 teaspoon filling into the center of each aebleskiver.
Top with another tablespoon of batter, making sure to completely cover the filling.
When edges are starting to look cooked, quickly flip them over using 2 bamboo skewers or 2 teaspoons.
Cook the other side.
Remove from pan and transfer to a serving platter.
If making sweet Aebleskivers, you can sprinkle them with powdered sugar before serving, if desired.
My best friend, Gigi, and I were “born friends” just like my other best friend, Pilar. Gigi’s mom and mine were classmates in the 3rd grade and remained friends throughout their school years and subsequently their married lives. Though we technically didn’t choose to be friends, Gigi and I get along like the proverbial house on fire. Gigi is well-read, open-minded, kooky, generous, and hard-working to a T. She worked for the State of California for years while raising her daughter as a single parent so was often too busy to cook elaborate meals. But a year ago she retired and now finding herself with more time on her hands, she’s been dabbling in the kitchen more and more.
Gigi sent me this recipe for Lemon Ricotta Pancakes. On a visit to Canada a few months ago, she stayed at the Fairholme Manor Inn, a lovely bed-and-breakfast in Victoria, British Columbia. The Fairholme’s owner, Sylvia Main, has published two cookbooks of breakfast and brunch recipes that are served at the inn. These Lemon Ricotta Pancakes are among one of their more popular breakfast items. Anyway, I thought I would give them a try and I must say, they were definitely delicious. Light and fluffy with a hint of lemon flavor, my daughter Bashful loved them! That being said, they were a little tricky to make.
The challenge came not from making the batter, which was unusual to say the least. (I’ve never made pancakes with a meringue mixture folded into them!) The challenge came from the actual cooking process. This pancake batter is sooo soft and light that flipping the pancakes takes care and patience! I would advise pouring the pancakes a little bit smaller than normal-size pancakes to make them easier to handle when flipping. You should also grease the pan with a little bit of butter or margarine before pouring each pancake to ensure it doesn’t stick. It won’t hurt to butter the edge of your spatula, as well. Just stick with it and work slowly. After the first couple of pancakes, you’ll get the hang of it.
LEMON RICOTTA PANCAKES
5 eggs, separated
1 cup all-purpose flour, sifted
2½ tsp. baking powder
dash of salt
zest of 1 large lemon
1 cup milk
1¾ cups (15-oz.) ricotta cheese
½ cup sugar
Preheat griddle or skillet on medium heat.
In a bowl, lightly beat the egg yolks.
Sift and mix the flour, baking powder, and salt.
Combine with egg yolks, lemon zest, milk, and ricotta cheese.
In a separate bowl, beat the egg whites until frothy.
Gradually add the sugar, creating a meringue.
Gently fold meringue into the egg-ricotta batter.
Lightly oil griddle with butter or margarine and pour about ⅓ cup batter onto center.
Cook until bubbles form around edges.
Carefully flip pancake to cook other side until golden.