Printable recipe here.
This month, for Taste and Create, I was paired with Nicole herself (whose idea this event is) and got the chance to go through her recipe archives.
The first time I decided to go through her recipes (For The Love Of Food) I was in for a bit of a shock. Apparently, some nut had erased most of the posts from her blog! Imagine how terrible it can be to see all your hard work just disappearing overnight. As Nicole herself puts it to the person behind this awful deed, “I hope that you find cockroaches in your shoes the next time you slip your feet in!”
Though some of her posts are gone for ever, she and her husband have managed to put a lot of them back on her blog and are continuing working on the matter.
What I did find find on Nicole’s blog was lots of vegetarian recipes. And I’m going to try some of them for sure. But for this particular event, I chose to make some Four GrainPancakes.
Nicole’s recipe is below:
3/4 Cup Whole Wheat Flour
1/2 Cup Flour1/2 Cup Corn Meal
1/3 Cup Quick-cooking Rolled Oats
2 teaspoons Baking Powder
1 teaspoon Baking Soda
1/2 teaspoon Salt
2 Cups Lactose-free Milk (originally calls for Buttermilk)(I used low fat milk)
1/3 Cup Butter, melted (I used oil)
3 Tablespoons Maple Syrup (I used honey)
2 Eggs, beaten
In a large bowl combine all the ingredients and stir well until there are no longer lumps in the batter. Adjust the thickness/thin-ness by adding more flour or more milk.
On medium-high heat, heat a griddle until hot. Reduce the heat to low if you are working with a gas range. Lightly grease the griddle with some cooking oil. Pour 1/4 cup of batter onto the griddle for each pancake. Cook for about 2-3 minutes or until bubbles form and burst open on the surface of the pancake. Flip the pancakes and cook another 2 minutes or until golden brown.
Serve immediately, or keep warm between 2 plates.
Makes about 16 4-inch pancakes.
First of all check out the beautiful pancake pictures on Nicole’s blog.
I halved the recipe and made some minor changes (see the ingredient list) but otherwise went with Nicole’s recipe. I also covered the pancake for about a couple of minutes after pouring the batter on the griddle (do this on low heat) and then turned it over to cook the other side. This fluffs up and cooks the pancakes giveing them a nice “holey” appearance. The result was absolutely light and fluffy pancakes which are not too sweet. The other nice part about this recipe is that it doesn’t take much time to put together. This is a keeper and it’s going to feature regularly in my kitchen. Next time I’m going to try it without the egg.
Nicole suggests serving the pancakes with “maple syrup, fresh squeezed orange juice, berries, butter, or whatever you wish”! Akshaya had hers with mango jam, I had mine just plain and my husband didn’t have any this time (he is away on work)!