Melissa is an excellent cook and educator, and we should all be like, her making things from scratch.
However, if you are a lazy slob like me, try the Trader Joe's Whole Grain Pancake Mix.
It's absolutely, positively the best mix I have tried, better than anything at the supermarket, and more low cal than the buttermilk mix.
Yummy!!!!
Your recipe for tastier, more nutritious pancakes is a slight variant on the one for Surprise Pancakes published in the Silver Palate Good Times cookbook over 30 years ago. I too varied it slightly, as you suggest, by adding buckwheat (though without subtracting an equivalent amount of whole wheat) and occasionally substituted yogurt for buttermilk. You've altered the proportions a bit and taken out the pecans (possibly out of concern for nut allergies). I think it's great that you've published this recipe to a wider and new audience but do think you should have given the authors of the Silver Palate cookbook appropriate credit.
1
I make a big batch of the dry mix, store it and it’s available at all times. Substitute kefir for buttermilk, add some blueberries if you want, and it’s ready to go. Works as a waffle mix as well.
1
A nice trick I read somewhere is that you should flip the pancakes when the bubbles that form on the surface leave holes that stay open. It works every time!
1
More promotion of the disease causing old food pyramid > flip the pyramid upside down
Why can't you show a healthy pancake recipe instead of one that includes disease causing Eggs Oil and Dairy. I use a recipe from "Prevent and Reverse Heart Disease" by Anne and Jane Esselstyn. No Oil, Eggs or Dairy using a nonstick pan.
1
Because a vegan recipe doesn't sound very appetizing.
9
The non-stick pan is worse for your health than the eggs, oil and dairy.
8
Vegan recipes can be very tasty. I recommend other reviewers try more of them before dismissing them off-hand. Oil and dairy are indeed harmful based on many studies and meta-analyses, but you now have alternatives that you may enjoy.
Unfortunately, vegan and vegetarian cooking in the past developed a dull reputation (often for good reason). Nowadays, with chefs applying their skills in this field, there are many great dishes worth trying.
Try some of those options or visit nearby vegan and vegetarian restaurants and sample their wares. Seek out whole foods that are plant-based, Eat your veggies.
Popeye and your mother were right.
A quick bypass to this recipe is to use a dry mix. I’ve been using Poppycock’s from Aspen for years. Add milk, egg whites a little oil or butter and you have a simple nutritious pancake. I add fresh blueberries while the pancake is on the griddle.
Calling these "healthy" is really misleading. Especially showing a serving suggestion of three cakes topped with syrup and butter. That's probably at least 50% of an Adult's required daily caloric intake. Why not one pancake with no toppings?
2
Is there a reason the measurements aren’t in the recipe? Would be very helpful for beginners
I don't understand why certain cooks like to complicate work in the kitchen, especially when making pancakes. I laughed when I read Clark's mother pulled out a stand mixer to make pancakes. My mother never owned a stand mixer, and she and her mother baked all the time. My grandmother baked in a popular bakery. Pancakes are among the easiest food item to make, and you don't need a ton of ingredients to make them taste extra-special. If your diet requires non-white four, use Spelt. If you don't have buttermilk, sour cream, yogurt or cottage cheese, add a little vinegar to the batter. They turn out great. I've experimented with numerous pancake recipes over the years, and I've come to the conclusion that the simplest recipes taste best. Once you slather in butter and pour maple syrup over them, subtle nuance that cost you dearly in time and money is LOST. Another thing I noticed, even the worst recipe of pancakes photographs like a supermodel.
9
@mevjecha
I think the word artistry of Melissa Clark is comparable to Andrew Scrivani's genius with a camera. Your comparison of photographed pancakes looking like a supermodel is brilliant. Mr. Scrivani's photography makes EVERY food item delectable, even brussel spouts which I detest. A truly enjoyable comment mevjecha!
2
I don't understand why some commenters like to complicate work on the pages of the NYTimes Food section, especially when they're making like they're SO superior with all their alterations of the recipe at hand, and making fun of the published entry's photograph, the author's personal anecdote and suggestions for a (probably) new recipe on an old standby (pancake).
3
I wasn't suggesting superiority. I was merely responding to the never ending recipes of pancakes that publishers seem to love, regardless of whether they've made and tasted the recipe themselves. I also was making fun of Scrivani's photograph. It's beautiful. But every pancake recipe on the internet features a beautiful photograph of pancakes, even the ones made with sawdust.
My all time favourite cook. She presents food like an art and her recipes are simple and elegant. Alas, sometimes I don’t find the stated ingredients. Then I improvise and for that too her tips come handy. Three cheers to Melissa.
7
Yeah, it seems like 9 times out of 10, when I see a recipe in the NYT and think, "oooh, that looks god", I open it and it's Melissa Clark's. I love pancakes and am going to try these.
3
Thanks, this article brings back memories of breakfasts prepared by my granny on her wood burning cooking stove. I started the fire with kindling at 3:30 AM because my grandfather who was a logger had to be in the woods at daylight. We had the pancakes slathered with sorghum molasses - locally made and home churned butter from our milk cows.
Thanks for the memories!
9
Those pancakes that your mother made must be the ones that I made. They sound like Craig Claiborne's recipe from the NYT magazine several decades ago. They called for cottage cheese and four eggs, separated and the whites whipped til firm. Yes, the pancakes were delicious and I made them frequently. Lately though, I just throw things together - a couple of eggs, about half unbleached and half whole wheat flour, melted butter, baking powder and a pinch of salt. But I think I will give yours a try. Thanks.
3
ingredient pancake is much healthier than this one.
1 Banana
2-3 eggs
1/3 cups instant flour.
It is the best and healthiest. I make them thin by spreading it and put berries and roll it. A little syrup.
4
I've been doing something similar. I like to use half wheat flour and half cornmeal or oatmeal. I also put in some cinnamon and pecans.
These were probably the most delicious pancakes I ever made. They were light and fluffy, even with the whole grains in the flour mixture. I used a combination of yogurt and buttermilk, and also used maple syrup instead of the sweetener. A real keeper.
11
For those who quail at the idea of using whole-wheat flour in pancakes, presumably because it's too heavy, excellent substitutes for the whole-wheat AND the white flour would be white whole-wheat flour and/or whole-wheat pastry flour. Both are tasty and light as well as nutritious.
5
Sorry to repeat myself so much but....
If you take the giant leap of forgoing all store brought flour and it's multiple shortcomings and invest about $230 in a wheat grinder as well as some organic (no glyphosate) wheat berries you will be able to grind your own flour. This one step will make a tremendous improvement in your families health.
There is much more to say.
6
@Allan
Sounds kind of fascinating and reminds me of my yogurt machine (I think I make the best homemade yogurt on the block). So at the risk of appearing stupid, where would someone find wheat berries and other "raw" flour ingredients to make their own flour?
3
They sell this stuff at Whole Foods or you can look online at Bob's Red Mill.
Thanks Nancy.
Love pancakes, but didn't much like the taste of these
perhaps a bit more honey.
We always use local (VT) maple syrup.
2
@ Michael Feldman, VT / Michael I am spending my annual 21 days up on Mount Philo in Cedar Shelter and reporting when possible on my 21 at my blog. It is Father's Day in America and that did remind me that I always made pancakes for my dual citizen daughter and her friends by putting their initials in each pancake. You also reminded me that every year after my stay in Vermont that my two country daughter (US but a lasting year in Finland) and I always have pancakes in the Upper Madison Neighborhood.
So today, I will try to pick out a place to have pancakes on one of my remaining mornings here, with local Maple Syrup of course.
Writing from Speeder & Earls on Pine Street in Burlington, a coffee shop the counterpart of which - Never In Sweden.
Only-NeverInSweden.blogspot.com
Citizen US SE
2
I agree with Marge Keller. I would not put whole wheat in pancakes, and, yes, real maple syrup is divine.
10
1/4 cup whole wheat flour (or a gluten-free flour)
1/4 cup buckwheat flour (contains no gluten)
1 whole egg
1 scoop of milk protein
1 tbsp of Rumsford baking powder
1/4 blueberries
Enough water to get the right consistency
Not need to use a mixer or to separate anything.
Get and keep the griddle very hot.
Drizzle a tiny bit of oil (we use olive) and spread.
Relatively low in carbs and fat, relatively high in protein and fiber. I spread a 1/2 tbsp of Crofter's organic spread on each pancake (adds 15 calories per pancake), but you have to be okay with using Canadian products (so not for Trump supporters). No bacon bits or chocolate chips need apply.
10
Agree, LOVE buckwheat pancakes! Light and fluffy but nutty flavo.
2
I've been making pancakes for 40 years and have never used a mixer or separated the eggs and I've used several different recipes.
4
@ DR New England
I admire your perseverance, consistency, and love of pancakes. My strong preference is for the thinner variety of Russian bliny, served with sour cream and red caviar. Alas, black caviar being unaffordable.
2
I agree, I love the little buckwheat pancakes, and also the thin palacinky made in Central Europe. American pancakes are very heavy.
1
The link does not bring up the recipe, only the method of preparation.
2
Patrice, there are two separate links. One for the Whole-Grain Pancakes, another on How to Make Pancakes.
4
I tried both. They both send you to preparation, not the recipe.
Another strike for the low glycemic diet! And yes, add blueberries, but only to half the cakes. Sprinkle the other half with freshly cooked bacon bits. Then add syrup-of-choice. I use dark agave.
3
I am not a fan of whole wheat, but adding real maple syrup to any breakfast item, albeit pancakes, waffles or French toast, makes every morning special in my heart and stomach.
Thanks for another enjoyable read Ms. Clark, especially with Father's Day soon approaching. I can practically smell the bacon frying and picture those chocolate chip happy faces.
5