Lefty Cooks has been a bad ole' blogger. A series of major/minor events have derailed my already spotty posting. While I must admit to drawing on the cooking skills of my neighborhood businesses, such as a vegan African cafe, an old-skool "since 1968" Italian owned pizzeria (the only time I felt like that I was going to be robbed in my neighborhood was the day I walked home with a piping hot, 14" pie. I would rob me), and the 24 Jamaican jerk chicken/curry place. But I have been doing some cooking, but in bits an pieces. Alot of repeats: Frankfurter gruene soss (for all those potatoes from the farm share), lentil salads, sauteed cabbage, etc.
Mr. LC and I have been stuck in my parents' sprawling suburban house for the past week. On Tuesday, we made an Indian feast for my mother's birthday. Thursday, we made scrambled eggs with lox. On Christmas, there were delicious Korean hot sauce noodles. Peppermint bark was attempted (minor fail). Today, I made the much requested pancakes for my parents, who eat fruit and veggie smoothies for breakfast everyday. I used Heidi Swanson's best pancake recipe, which some adjustments. This recipe is great because it uses my favorite King Arthur's white whole wheat flour, which is great because it's nutrient dense, full of fiber, but finer and more delicate than a traditional whole wheat. I also love the buttermilk, but I added more water so the batter would spread better. Finally, the vanilla is just my preference. If you feel like going restaurant style, switch out most of the sugar for malted milk (drool).
Heidi Swanson's Favorite Pancake Recipe (minus blueberry syrup), from 101cookbooks.com, with Lefty Cook adjustments
Makes enough to feed my hungry father, uncle, boyfriend, and self
2 cups white whole wheat flour
1 teaspoon aluminum-free baking powder
3/4 teas. baking soda
1/3 cup brown sugar
1/2 teaspoon salt
1 teaspoon of vanilla extract
2 1/4 cups buttermilk -or- make your own*
1/2 c. water (or however much you want to thin out the batter, which is thick)
2 large eggs, lightly beaten
2 tablespoons butter, melted (melt in the pan skillet you are going to use)
*I used 2 c. whole milk, with one tablespoon of apple cider vinegar for each cup, or lemon juice, and about 1/4 c. of yogurt, all mixed together, let sit for about 10 minutes until thick and curdly
1) Mix all the dry ingredients in a bowl.
2) Mix all the wet ingredients together in a bigger bowl. Slowly add the dry ingredients, but don't overmix or worry about making it perfectly lump free.
3) Warm up some butter (I use the stick directly on the pan and then wipe it up with a paper towel, because I'm classy) on the skillet over medium-high heat. When water sprayed on the skillet starts to dance, you're in business. Ladle 1/4 c. out at a time. Cook until the edges start to get dry and flip. Repeat until done. Batter can be refridgerated for a day (but not more). You can also keep the pancakes warm by heating up the oven to 200 degrees, and putting them in a pan.
Serve with real maple syrup (the kind that stores in the fridge), berries, apple butter, or banana slices.