I love to cook. Always have. When I decided to create a blog I planned to include a good recipe every now and then but I never have.
This morning’s Seattle Post Intelligencer has a recipe in it that I haven’t made but have every intention of doing so. I noticed that the Seattle P.I. got the recipe from the New York Times so I’m pretty sure I don’t need permission to reprint it. If I do, someone will let me know.
Our nine-year old grandson, Jake, is crazy about pancakes. I don’t know what he likes better – quiche or pancakes but I do know that those are his two favorite breakfasts. So this is for Jake.
Serves: 6
Butter, as needed
1 tablespoon baking powder
1/2 teaspoon ground coriander or cardamom
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
2 large eggs, separated
1 cup milk.
- Melt 3 tablespoons butter. In a large bowl combine flours, sugar, baking powder, spices and salt.
- Beat egg whites with an electric mixer or a whisk until stiff peaks form, but do not overbeat. In separate bowl beat milk, yolks and melted butter until foamy, a couple of minutes. Add milk mixture to flour mixture and give a couple of good stirs, but do not overmix. Fold in egg whites and stir until batter is just evenly colored and relatively smooth; it’s o.k. if there are some lumps.
- Heat a large skillet (preferably cast iron) or griddle over medium heat until a few drops of water dance on its surface. Add butter as needed (or use a thin film of neutral oil, such as grapeseed or corn). When skillet is hot, spoon batter into pan. Cook until bubbles form and pop, about 2 minutes; you may have to rotate cakes to cook them evenly, depending on your heat source and pan. Then carefully flip pancakes. Cook until well colored on the other side, another minute or two more. Serve or keep in warm oven for a few minutes.
Lighter cakes: Use 2/3 cup white flour in place of 2/3 cup of the whole-wheat flour. This makes separating the eggs optional.
Savory cakes: Omit sugar and increaase salt to 1 teaspoon; replace cinnamon with cumin. Serve like bread with soups or stews.
Serve with: Syrup and butter, creme fraiche, jam, caramelized apples or dried or fresh fruit compote.
– The New York Times
Razzmatazlady 