Wednesday, March 6, 2013

French People and Francophiles - Do Not Read this Post

I don't get crepes.

I mean I get how they're made, but why the heck are people the world over so obsessed with them??

They're just watered-down pancakes, for crying out loud.

Thin and cold and weak and pitiful.
They never hold all that stuff you futilely try to cram inside them. Not even close.

It may sound like I'm a real uncultured American swine here. But you can keep your fruit-filled tissue pancakes. Give me a leaning-tower-of-Pisa slab o' buttermilk pancakes or a wagon-wheel-sized crusty Belgian waffle soaked in syrup any old day.

Crepes are for wimps.

And now, since you're obviously ready to load up the family van and careen to IHOP on two wheels (or else unsubscribe from my blog entirely) I will put you out of your misery.

Below is the best pancake recipe I have ever happened across.

You're welcome.

They're easier to make than they look. My baby sister and I (aka The Sticky Bandits) whipped these puppies out in half an hour flat. Get you some maple syrup and get to flippin.

"Instant" Pancake Mix
Recipe courtesy Alton Brown

3 batches of pancakes

6 cups all-purpose flour
1 1/2 teaspoons baking soda (check expiration date first)
3 teaspoons baking powder
1 tablespoon kosher salt
2 tablespoons sugar

2 eggs, separated
2 cups buttermilk
4 tablespoons melted butter
2 cups "Instant" Pancake Mix, recipe above
1 stick butter, for greasing the pan
2 cups fresh fruit such as blueberries, if desired

Combine all of the ingredients in a lidded container. Shake to mix.Use the mix within 3 months.

Heat an electric griddle or frying pan to 350 degrees F. Heat oven to 200 degrees F.

Whisk together the egg whites and the buttermilk in a small bowl.

In another bowl, whisk the egg yolks with the melted butter. Combine the buttermilk mixture with the egg yolk mixture in a large mixing bowl and whisk together until thoroughly combined.

Pour the liquid ingredients on top of the pancake mix. Using a whisk, mix the batter just enough to bring it together. Don't try to work all the lumps out.

Check to see that the griddle is hot by placing a few drops of water onto to the griddle. The griddle is ready if the water dances across the surface. Lightly butter the griddle. Wipe off thoroughly with a paper towel. (No butter should be visible.)

Gently ladle the pancake batter onto the griddle and sprinkle on fruit if desired. When bubbles begin to set around the edges of the pancake and the griddle-side of the cake is golden, gently flip the pancakes. Continue to cook 2 to 3 minutes or until the pancake is set.

Serve immediately or remove to a towel-lined baking sheet and cover with a towel. Hold in a warm place for 20 to 30 minutes.

Yield: 12 pancakes.