Breakfast from the Griddle

This morning's fare
This morning’s fare

Some years ago, a friend gave me some pancake mix that came with a gift basket she’d received. “You’re the only person I know who might still make pancakes from scratch,” she said. Something about her tone, as with many things she said, made it sound like it wasn’t a compliment. I refrained from pointing out that using pancake mix was not the same as pancakes from scratch.

I do make pancakes fairly often, from actual scratch. Mixes are easier, but not much easier. For a long time, I tried different recipes and may again, searching for the fluffiest, lightest, and most flavorful pancakes. My recipe box contains four pancake recipes: All Purpose Breakfast Batter from Martha Stewart’s Living, which wasn’t great; two from America’s Test Kitchen, which were fine; and Fluffy Pancakes, cut out of some magazine, which calls for nonfat dry milk, which I do not keep on hand. On some weekend mornings, I’ve referred to Martha Stewart’s website. She proffers at least five basic formulations, and a zillion variations, with berries, whole wheat flour, pumpkin, and so on.

After trying many recipes, I’ve recently returned to my old Betty Crocker cookbook, which I received as a wedding gift forty-some years ago. These pancakes turn out just fine. I double the recipe, which gives us a few extra for the refrigerator. My husband and son want their pancakes straight up: no berries, no cornmeal, no fancy sauces, no spelt, no exotic additions. Betty Crocker is as basic as you can get.

In the spirit of full disclosure, I add a few teaspoons of lemon juice to the milk and let it sit for a few minutes, or put it in the microwave for thirty seconds. I fancy it interacts with the baking powder for a lighter texture.

What’s your breakfast fare? Have you a favorite pancake or waffle recipe, or have you switched to admirable kale and mango smoothies to start your day?

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4 Responses to Breakfast from the Griddle

  1. Kathy says:

    Sounds very healthful, Annie! I also make pancakes sporadically. Pancakes or waffles maybe once a month or so, with scrambled eggs on the side.

  2. Kathy says:

    Might try this. It sounds good!

  3. Sarah Becker says:

    I use Buttermilk Pancake Mix from King Arthur Baking Company to make waffles. And this is dinner, since the husband has only Ensure for breakfast (the retired man’s friend). It makes the whole house smell like a bakery, since it contains malt. Real maple sugar, not the fakin’ syrup. Yum-oh!

  4. Annie Kachurek says:

    I too, am a from scratch pancake fan, though my recipe comes from the other classic cookbook— Better Homes and Gardens. I made them more frequently when raising my children. At this stage of my life, making pancakes is a “special” event rather than routine. Saved for a holiday weekend or houseguests, or grandchildren. Breakfast is my favorite meal of the day rarely skip it. My favorite breakfast is eggs: scrambled, poached over easy, hard boiled or omelette and a slice of avocado toast. On alternate days I make steel cut oats topped with fresh berries or classic cheerios when I’m in a rush in the morning. Ps 118:24

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