So, I know I’ve posted about pancakes before. What can I say, they’re still a hit around here 🙂
I am on the search for a good pancake mix, though, too simplify the process even more; I’ve tried the recipe from Like Mother, Like Daughter but it wasn’t our favorite, and I’m planning on trying the whole-grain mix from King Arthur Flour next.
In the meantime, however, I used up all my wheat berries and haven’t made it out to east Mesa to buy more… so the other night when I planned on pancakes and hadn’t yet realized my critical shortage, I had to find another recipe ASAP (it was either that or come up with an entirely new dinner plan thirty minutes before everyone was going to need to eat – yeah, not happening).
I ended up using Mark Bittman’s recipe from the New York Times, which is a very basic white flour pancake recipe, but I made it special by adding some small diced pears (which we needed to use up anyway) along with some cinnamon and cardamom. I don’t think anyone else in the family gets bored of eating the same pancakes every time we make them, but I always want to try something new or different, and the King Arthur Flour mix recipe had provided some add-in suggestions that got me thinking. And ever since I discovered Smitten Kitchen’s pear bread recipe I’ve been unable to separate pears and cardamom in my mind, so I added some cinnamon and cardamom to these pancakes as well! (Incidentally, the pear bread recipe doesn’t actually call for cardamom, and I don’t remember why I originally added it – but it makes the bread really stand out from otherwise similar applesauce/spice cakes. What can I say, I modify all the recipes I touch.)
Lightly drizzled with maple syrup (for Limerick and I) or just butter (for Rondel, who thinks he doesn’t like syrup), and accompanied by hash browns and sausages, they made for an incredibly luxurious dinner 🙂 Even my picky eater didn’t seem to notice or mind the small pear chunks scattered throughout, which was my main concern, and the sweet tooth of course thought they were a step above normal pancakes.
So – if you’re looking for a special occasion pancake, that may be more of a treat than a seriously healthy food, I would recommend this one! Once I get more wheat berries we’ll go back to our whole-grain pancakes, but these are quite good and, at least with the add-ins, don’t leave me missing the rich depth of the others. I’m already starting to plan different fruit and spice combinations to play around with – maybe something with cranberries and apples? Any suggestions?