This week we’ll dive into pancakes. An American breakfast or brunch would simply be incomplete without them piled high and served with syrup, butter, and all of your topping favorites.
Pancakes have been around for centuries as a favorite staple in many cultures’ diets. The name “pancake” started during the 15th century but became standard in 19th century America. Perviously, they were called indian cakes, hoe cakes, johnnycakes, journey cakes, buckwheat cakes, buckwheats, griddle cakes, and flapjacks. Let’s get to it and cook up a delicious pancakes of your own.
“Just ’cause you pour syrup on something doesn’t make it pancakes.” — Samuel L. Jackson
Chef Jake Leiber reveals the secret to the indulgent pancakes: lots of clarified butter. He explains his fluffy pancake recipe — which includes egg yolks and lemon zest — and why toppings aren’t always necessary.
A foolproof pancake batter and some little variations on it. Including some options on how to actually cook it because you do have many options.
Something (a little) healthier
Perfect, tender, non-eggy almond meal pancakes are possible with this quick and easy Chef John recipe that works every time.
Use bulk bins to make delicious, healthy pancakes with flaxseeds and coconut oil.
I love making American-style pancakes for breakfast and this version is particularly delicious. It is perfect for special occasions!
Next week we’ll dive into gnocchi from different regions in Italy. Stay tuned and happy cooking!