Comments on: 27. Whole-Grain Pancakes p.646

By: KC

KC — Wed, 04 Jul 2007 17:09:59 +0000

Good work. LePhil is the first member of The Gourmet Project’s field testing kitchen. Join the club, cook, and let me know how it turns out.

By: LePhil

LePhil — Wed, 04 Jul 2007 15:53:31 +0000

I replaced the oil with melted butter, even better.

By: LePhil

LePhil — Sun, 13 May 2007 17:46:26 +0000

So I served up these pancakes at a Breakfast Club, they were great! We ate them with a variety of fruits and maple syrup. The recipe was no more difficult than any other pancake, and it managed to feed 6 people satisfactorily.

Good work KC.

By: KC

KC — Tue, 17 Apr 2007 23:11:35 +0000

1 1/4 cups whole wheat flour
1/3 cup cornmeal
1 tablespoon sugar
2 teaspoons baking powder
1 teaspoon salt
2 large eggs, separated
1/4 cup vegetable oil, plus additional for brushing skillet
1 1/2 cup whole milk, plus additional if needed

Accompaniment: butter and pure maple syrup

Whisk together flour, cornmeal, sugar, baking powder and salt in a large bowl. Whisk together yolks, oil and 1 1/2 cups milk in another bowl and add to flour mixture. whisking until smooth. Let batter stand for 5 minutes to allow flour to absorb liquid (batter with thicken).

If batter is too thick to fall easily from a spoon, stir in 1 to 2 tablespoons additional milk.
Beat egg whites in a large bowl with an electric mixer at moderately high speed until they just hold stiff peaks. With a whisk, gently but thoroughly fold into batter.

Brush a griddle or 12-inch nonstick skillet with oil and heat over moderately high heat until hot but not smoking. Reduce heat to moderate. Working in batches of 4 spoon 2 tablespoons batter per pancake (a heaping large serving spoon work well, or half fill a 1/4 cup measure) into hot skillet, spreading it if necessary to form 3-3 1/2 inch rounds. Cook pancakes until bubbles appear on surface, edges are set, and undersides are golden, 45 seconds to 1 minute. Flip pancakes with a metal spatula and cook until undersides are golden and pancakes are cooked through, 45 seconds to 1 minute. (lower heat if pancakes brown too quickly before insides are cooked through.) Transfer pancakes to plates and serve with butter and syrup. Brush griddle with more oil between batches.

COOKS NOTE
These pancakes are best eaten in shifts, hot from the skillet, with the cook eating last, but if you really want to sit down together, you can keep the first batches warm on a baking sheet in a 200F oven until all the pancakes are cooked.

By: KC

KC — Mon, 16 Apr 2007 04:13:40 +0000

You’re right LePhil, perhaps it’s a conspiracy on Epicurious’ part. Maybe I should institute a “retype the 5 mushroom recipes” rule. In general I don’t want to repost these recipes because of copyright issues (it’s totally legit to post recipes, but reproducing a whole or large parts of a cookbook is probably not fair use / fair dealing). But I think I’ll retype the full recipe if it’s not available for the truly stand out dishes.

By: LePhil

LePhil — Mon, 16 Apr 2007 02:37:55 +0000

Why don’t your ‘5 mushroom’ meals ever come with recipes? Are you afraid that people will try them and find them not up to chuff?

Also some of my favourite desserts involve lemon or lime, and either of them taste good on pancakes.

I will have to steal this recipe off of you.

By: Nique

Nique — Fri, 13 Apr 2007 13:38:51 +0000

That is exactly what I’m saying. I just don’t like lemon/lime in a sweet context. Lemon mirangue or key lime pie are GROSS!

I like lemon just fine in a savoury dish though.

By: KC

KC — Thu, 12 Apr 2007 21:24:48 +0000

Kebes is right. As a kid there couldn’t be enough sweetness in the world. A pile of candy could never be big enough. But, I find that as I get older I just don’t enjoy straight up sweetness the way I once did.

Lemon and lime are awesome for desserts because they contrast the sweetness of the dessert with a little bit of an acid bite. It makes the sugar taste less sweet, which at least some people enjoy. Are you trying to say you don’t like lemon mirangue? or key lime pie?

By: kebes

kebes — Thu, 12 Apr 2007 20:30:29 +0000

Nique! Lemon/lime are awesome in desserts. Too many desserts suffer from the “let’s just make it sweeter and people will like it more” syndrome. Lemon/lime provide a unique edge that some people (like me) enjoy.

By: Nique

Nique — Thu, 12 Apr 2007 19:53:02 +0000

Ugh! lemon/lime instead of syrup? WTF? Will the tyranny of lemon/lime flavours in sweet dishes never end? Lemon/lime has no business being in a dessert! And yes, pancakes are essentially dessert. Breakfast dessert. Just like dani and cinnabuns. Mmmmmmm cinnabuns.