My first apartment was a converted garret in a 19th-century multifamily tenement house, the kind you see all over the mill towns of New England. With dark walls, low ceilings and a total lack of air-conditioning, it had all the charm of a rusty bucket of dried-up paint, but it was mine. My parents were horrified, but I thought myself incredibly cool. Plus there was a little storefront right next door, run by a 90-year-old Italian man who made his own fresh cheeses, which he then stuffed into his own homemade ravioli. What more could a girl need?
The best thing in the apartment was the antique enameled cast-iron stove in the kitchen. Since I was 18 and had as much interest in cooking as Britney Spears does in parenting, it’s kind of funny that I fell in love with a stove. I admired its multiple ovens in all their various sizes, the row of sturdy porcelain knobs and the smooth, black flattop griddle. It had the elegant look of a vintage Rolls-Royce combined with a stately sturdiness – kind of like the big old boiler in my parents’ basement. The stove made my attic feel homey and secure. Of course, it also came in handy for the only two culinary tasks I undertook: boiling water (for the ravioli) and making pancakes.
I was proud of my pancakes, too. They came right out of the Bisquick box and were light and fluffy every time. I made pancakes to win over my boyfriend, who didn’t know any better. A little later his mother presented me with my first cookbook (yes, it was a hint), The New Doubleday Cookbook. It was a big book, full of charts, tables and thousands of recipes for things you can make from scratch. Like pancakes. I tried my hand at them one morning; they were much better than my Bisquick version and not at all to difficult to make.
A feeling came over me, and I knew I was scratching the surface of something big. It was a feeling that soon grew into an insatiable curiosity, eventually transforming me into a passionate cook – why hadn’t anyone told me that you didn’t have to use a packaged mix to make a pancake?
It turns out that pancake mix was one of the first packaged food products of any kind to be marketed in this country. The Pearl Milling Co. of St. Joseph, Mo., developed Aunt Jemima pancake mix in 1889, ushering in the age of convenience food – and, some say, the death of home cooking. It’s not that there’s much in those packages; usually just flour, salt, sugar, baking soda and some fat. You still need to add eggs and milk, mix them up and cook them. So what’s the big deal? Pancakes from scratch not only taste better, they earn you bragging rights as the household Pancake Master.
I suppose that could be a problem if you’re the type who enjoys sleeping in. But here’s the other thing about homemade pancakes: People love you when you make them. It’s like giving them a warm stack of affection, with sweet syrup drizzled over the top.
There are just a few simple steps to making puffy, tender cakes. First, to achieve the ultimate fluff factor, you must make sure you’ve got fresh, new boxes of baking powder and baking soda on hand. If you can’t remember the last time you replaced the containers on your shelf, chances are they’re past their prime. I buy new ones every four to six months.
Second, try not to overmix the batter – you don’t want to break a sweat here. Beating your batter will toughen up the protein in the flour and produce firm little pan-pucks. Stir everything together just until the flour is moistened. Then step away from the bowl!
Finally, heat your griddle in advance. You want to hear a gentle hiss when the batter hits the surface. I set my griddle over low heat as soon as I enter the kitchen, before I start finding bowls, measuring ingredients and mixing the batter. I raise the heat to medium about a minute or two before I’m ready to cook.
Making the following creative pancake recipes and sauces for a holiday brunch might be the ultimate secret to making friends, influencing people and getting your kids to stop talking so darn loud and so darn early on those festive weekend mornings. Also, you don’t have to be an ace in the kitchen to make them – even my kids line up to help mix the batter.
Three Grain Buttermilk Pancakes with Roasted Pears
About 12 pancakes
There’s a pleasant crunch and sweet, nutty flavor to these pancakes with the addition of whole grains. Topped with tender, caramelized pears, this the breakfast of champions.
1½ cups all-purpose flour
½ cup oats, regular or quick cooking
1/4 cup cornmeal
2 tablespoons raw wheat germ
3 tablespoons brown sugar
1½ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon fine sea salt
2 eggs
1½ cups buttermilk
3 tablespoons melted butter
• Whisk together the flour, oats, cornmeal, wheat germ, sugar, baking powder, baking soda and salt in a medium bowl. In a small bowl, beat the eggs with the buttermilk and butter until smooth; pour over the dry ingredients and stir just until dry ingredients are moistened.
• Spray a griddle with non-stick spray or grease with butter; place over medium heat until hot. Spoon about 1/4 cup batter for each pancake onto griddle. Cook until small bubbles emerge and start to pop on the surface of the pancakes; turn with a spatula and cook until second side is lightly browned.
• Serve warm topped with roasted pears.
Roasted Pears
4 ripe, firm Bartlett pears, cored and cut into ½-inch wedges
3 Tbsp. melted butter
1/4 cup maple syrup
1/2 tsp. ground cinnamon
• Heat the oven to 425 degrees.
• Toss the pears on a rimmed baking sheet with the butter, syrup and cinnamon.
• Roast until the pears are tender and golden brown, 15 to 20 minutes.
Gingerbread Pancakes with Maple-Caramel Sauce
About 16 pancakes
These spicy, moist pancakes are perfect for Christmas morning, and the buttery-sweet sauce will make even the grumpiest faces smile.
2 cups all-purpose flour
2 Tbsp. unsweetened cocoa powder
2 tsp. ground ginger
2 tsp. ground cinnamon
2 tsp. baking powder
½ tsp. baking soda
½ tsp. salt
1∕4 tsp. ground nutmeg
2 eggs
1/3 cup dark brown sugar, packed
1∕4 cup vegetable oil
2 cups buttermilk
• In a large bowl, whisk together the dry ingredients through the nutmeg.
• In a medium bowl, lightly beat the eggs; stir in the brown sugar, oil and buttermilk until blended; pour over the dry ingredients and mix just until the dry ingredients are moistened.
• Spray a griddle with nonstick spray or grease it with butter; place it over medium heat until hot.
• Spoon about 1∕4 cup batter for each pancake onto the griddle. Cook until small bubbles emerge and start to pop on the surface of the pancakes; turn with a spatula and cook until the second side is lightly browned.
• Serve immediately, drizzled with warm sauce.
Maple-Caramel Sauce
1∕4 cup pure maple syrup
1∕4 cup light brown sugar
2 Tbsp. butter
½ cup heavy whipping cream
2 tsp. vanilla extract
• Combine the syrup, sugar and butter in a small saucepan, stir until the sugar is dissolved and place over medium-high heat. Bring to a boil and simmer 2 minutes.
• Stir in the cream and vanilla and continue to cook until slightly thickened, about 2 more minutes.
Lemon-Ricotta Pancakes with Ginger-Blueberry Syrup
About 12 pancakes
This recipe is one of my all-time favorites. If you’re looking for tender, fluffy pancakes, make these. And don’t skip the syrup – it’s a perfect match.
1½ cups all-purpose flour
1∕4 cup granulated sugar
2 tsp. baking powder
½ tsp. baking soda
½ tsp. fine sea salt
1 cup whole-milk ricotta*
3∕4 cup whole milk
2 eggs, separated
1∕4 cup fresh lemon juice
1 Tbsp. grated fresh lemon zest
Confectioners’ sugar
• Whisk together the flour, sugar, baking powder, baking soda and salt in a large bowl.
• In a medium bowl, stir together the ricotta, milk, egg yolks, lemon juice and zest until smooth. Pour over the dry ingredients and mix just until the flour is moistened.
• Beat the egg whites in a medium bowl until soft peaks form (I love to use my handheld blender with whisk attachment for this); gently fold into the batter until blended.
• Spray a griddle with nonstick spray or grease it with butter; place it over medium heat until hot.
• Spoon about 1∕4 cup batter for each pancake onto the griddle and cook until small bubbles emerge and start to pop on the surface of the pancakes; turn with a spatula and cook until the second side is lightly browned.
• Serve immediately, dusted with confectioners’ sugar and drizzled with warm syrup.
* Don’t be tempted by part-skim ricotta; go for the gusto here.
Ginger-Blueberry Syrup
½ cup granulated sugar
½ cup water
1½ cups frozen wild blueberries
1 tsp. grated fresh ginger
1 tsp. fresh lemon juice
• Bring the sugar and water to a boil in a small saucepan, stirring to dissolve the sugar.
• Add the blueberries and ginger; simmer until the blueberries are softened. Remove from heat; stir in the lemon juice.
• Purée in a blender or food processor until smooth. Serve warm.