But better late than never, although this post is nowhere fashionably late–and if it is, it’s probably a few fashions back, perhaps the early 19th century fashion would be an accurate representation. But pancakes! Pancakes are always pertinent.
I’ve gone through a curious pancake cycle. When I first started making them, they were ~all right~. They weren’t gross, decently thick, okayish rather dry crumb, almost spongey texture, hard bready tops. Flour, eggs, milk, raising agents+sweetener were the core ingredients–nothing wrong with that, but all in all a rather boring and bleh pancake. No softness. No fluff.
Then one fine day I decided to throw in some yogurt and see how that went–and pow! INSTANT LIFT! Yogurt makes a tender, soft and beautifully buttery rich flavor+texture, and also gives your pancake height. That already wasn’t too bad, but meh. Generous room for improvement.
Then I entered my really really super thick pancake phase. Tiny rounds of SUPER THICK hotcakes. Don’t believe me?
I think this was my pancake adolescence stage. The slightly awkward stage of prepubescence. These pancakes are the equivalent of awkward middle parts/braces/acne/all that–they weren’t bad, per se. I introduced in coconut flour and I was like HEY this stuff makes MASSIVELY THICK PANCAKES which beat my floppy thin as a crepe cakes of yore so obviously I was mega excited and…might have gone a little…overboard. My batter was almost a dough. Which was how they were so incredibly thick. I sometimes had to roll my pancake around the pan like a wheel to make sure the sides got cooked–no joke. And well, the taste was alright–slightly dry, but rather soft and with a good flavor. They were just SO DARN THICK though. And small. More like…burger cakes than pancakes. But yes…awkward puberty pancakes! We’ve all been through/will go through/are currently going through that stage, so please empathise with my uh, burger cakes.
Luckily I have progressed beyond fetus pancakes and awkward teenager pancakes (as to my own self I think I still have aspects of both two stages which is An Issue) and now I have lovely cakes. Lovely, gloriously golden pancakes. Big and brazen, sassy and beautiful. Discs of golden buttery brown on both side that yields a pillowy dimpled softness beneath your finger when you give it a poke. Creamy ivory sides of a lovely height, and a crumb that is tender and soft and beautifully light; airy, porous, and absolutely lovely. Lovely, lovely. I can’t stop using the word when describing the pancakes. A sinuous flow of thick luxurious creamy batter onto a pancake pan. The sizzle of coconut oil in a bubbling fragrant frill around the dulling edges. Little round bubbles popping on the top. A quick edge around the pancake with the spatula, the weight of it in the tension of your wrist; a quick flip and you see the beautiful mottled caramel shade. And if you look very closely, a little oomph as the pancake rises in height (YES YOU CAN SEE IT yes it is magical yes you will spend all your pancake flipping times staring at it from now on)
So when times get tough and you think you can’t go on, just remember: after the fetus pancakes and the puberty pancakes, after the too thin layers and the horribly pudgy burger patty cakes, you will one day get to the perfect golden brown circles. It is in your future. Keep holding on! And yes I think I just likened us all to pancakes,..,,,.,.,
-1/4 cup oat flour (buckwheat/spelt/all purpose/wholewheat flours work, although wholewheat especially might give a denser/heavier pancake)
-1 tbs coconut flour
-1/2 tsp baking powder
-1/4 tsp baking soda
-3 heaped tbsp yogurt
-1 tbsp liquid sweetener–maple syrup, agave, honey
-1/4 cup milk of choice
Variations: You can add 1/2 tbs of cocoa powder for chocolate, mash in 1/2 a banana, stir in chocolate chips/berries coated lightly in flour
Mix together the dry ingredients in a bowl. In another, whisk together your wet. Add the dry into the wet and mix until just combined, then STOP MIXING. Leave the batter for 5-10 minutes, during which you can heat up your pancake pan on low heat. When the pan is hot enough such that a droplet of water sizzles loudly and evaporates immediately upon contact, check the consistency of your batter–it should be thick enough to be at ribbon consistency, but not too thick such that it’s a dough. Add a bit of water if needed till it reaches the consistency. Grease your pan well and fry in 1/4 cup or less portions on the pan, flipping when the edges dull and a few bubbles start to pop on top. Cook till bottom is brown, then remove from pan. Serve warm.