Mastering Pancakes

Coconut Chocolate Chunk Pancakes with Raspberries

Summer has officially begun! Quick, it’s time to grab a bathing suit, sunnies and a good read and hit the beach before summer jobs bring you down! I’m on the job hunt now and trying to find a position somewhere, anywhere really, in a kitchen, restaurant, food truck, you name it. As easy as I thought it might be to grab a job as a behind the scenes, nameless prep cook or bar back, every job posting seems to want people with at least 2 years experience! If that’s the case, where do I go when all openings require that qualification? It’s left me in a bit of a tizzy, but summer only began yesterday, so I can’t throw in the towel just like that.

With papers, presentations and critiques filling up every  bit of my time for the last two weeks I haven’t written  much, but all of that is to change. I am back home in a big, beautiful kitchen stocked with all of the tools that I could ever want (get ready for lots of ice cream folks). Today, however, is Sunday; to me Sunday is the breakfast day of the week. So, in order to honor that title I made my all star pancakes. Now, these aren’t just ordinary hot cakes here. They are perfection. Fluffy, light and without the carb-inducing coma that often comes with these breakfast treats. I’ve been working on variations of this recipe over the last week and a half (yes, I’ve made 3 batches of pancakes in 10 days…) and made coconut dark chocolate chunk pancakes, chocolate banana pancakes and today’s special, strawberries and cream. These pancakes are very easy to make, but the key is not to rush anything. Take your time when mixing the ingredients and your pancakes will thank you for it and in return be fluffy as clouds.

Chocolate Banana Pancakes

Strawberries and Cream Pancakes – serves 42 cups AP flour; 2 tablespoons sugar; 4 teaspoons baking powder; 1 teaspoon baking soda; 1 teaspoon salt; 2 cups buttermilk; 2 1/2 teaspoons vanilla; 2 eggs; 4 tablespoons butter (melted) plus extra for the pan

Preheat oven to 200ºF and place serving plates and baking sheet inside. Whisk flour, sugar, baking powder, baking soda and salt together in a medium sized bowl. In a large bowl, lightly beat the eggs. Combine eggs, buttermilk, butter and vanilla and mix. Slowly pour buttermilk mixture into the dry ingredients and gently stir together. Be very careful and do not over stir! This is how you keep your pancakes fluffy!

Heat a griddle or large non stick pan over medium high and add 1 tablespoon of butter. Wait for foaming to subside and then ladle batter onto the pan. Thinly slice strawberries and push them delicately into the pancakes. Wait until bubbles form around the edges and begin to appear in the center of the pancakes and then flip, about 3-5 minutes. Cook until golden brown on bottom, about 1-2 minutes.

Once pancakes are done, place them on the baking sheet in the oven until ready to serve. Top with nutella, lemon butter, honey or whipped cream and enjoy!

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