Wednesday, June 6, 2012
I think I've hit on my perfect pancake recipe. The proportion of whole grains, including cornmeal, gives it a balanced flavor and a texture that is hearty and chewy while still light enough. Bacon fat is commonly used in place of butter in this household, since we keep a constant supply in the fridge of strained grease leftover from cooking bacon. It won't overpower but rather enhance, especially with maple syrup on top.
Whole Grain Pancakes with Bacon Fat
1 1/2 tsp bacon fat (or butter)
1 1/2 tsp honey
3/4 cup plus 1 tbsp milk
1/2 cup all purpose flour
1/4 cup whole wheat flour
1/4 cup cornmeal
1 tsp salt
1 1/2 tsp baking powder
additional bacon fat (or butter) for frying
Take out your fat of choice, whether it be bacon fat or butter. Scoop out 1 1/2 tsp into a mixing bowl and give it 5 or 10 minutes to soften. In the meantime, you can get out the remaining ingredients, grease a 1/4 measuring cup, and put your cast iron pan over a low heat to warm up.
Combine the honey, egg and milk into the fat. Add the dry ingredients and stir to combine until it's a smooth batter. To the pan, add enough bacon fat to coat the bottom. It should quickly melt and slightly bubble. Run your finger under the faucet and then flick it over the pan - when it sizzles, it's hot enough.
Using your well greased 1/4 measuring cup, scoop out batter. Pour it into the pan with a steady hand and let the batter flow outward to create a perfectly round pancake. When the pancake edges start to curl under and bubble, flip it over and cook for an additional few minutes until both sides are browned. Store pancakes in a covered dish or oven to keep warm until they're all cooked and ready to serve with maple syrup.
Makes 8 medium sized pancakes