Friday, June 4, 2010
With the weekend almost here I thought I would give you a little taste of what most Saturday and Sunday mornings are like inside of Casa Verde.
Ever since I can remember I have loved pancakes. My Mother began my love affair with this simple and perfect breakfast bread. When I moved away to Chicago for college I began for the first time preparing my own. I started with the no-fail Bisquick premixed dry ingredients that you add a few of the wet ingredients and you're ready to go. They are pretty yummy. Throw in some mini chocolate chips and I'm a happy guy. Somewhere along the way I started making pancakes from scratch. Not the most sophisticated of culinary feats I know but for my money it's hard to beat a nice fresh hot short stack of flapjacks. On the weekends in Casa Verde this is the #1 most requested breakfast.
High Altitude Whole Wheat Cinnamon Nutmeg Pancakes
Sounds good, huh? I also like the title The 1.5 Pancakes but that doesn't sound so delicious.
They are easy to make. Here's what you do.
Combine in a large mixing bowl.
1 Cup flour (for High Altitude add extra flour)
1/2 Cup whole wheat flour
1.5 teaspoon baking powder
1.5 teaspoon baking soda
1.5 teaspoon cinnamon
1.5 teaspoon sugar
a pinch of freshly grated nutmeg
Mix dry ingredients well.
Melt a half stick of butter mas o menos.(4 tbs+-)
Add a few drops of vanilla.
In another mixing bowl combine
1.5 Cups milk with
2 large (3 small) whipped eggs.
Add the butter and vanilla mixture.
Make a crater in the center of the dry ingredients and pour the wet into the hole. Fold (mixing gently) the dry and wet. They don't have to be perfectly mixed together. Just a minute or two of folding should do the trick. Then let the batter sit for as long as possible.
For cooking you want the griddle hot enough so that water droplets will dance. Once the bubbles in the pancakes start to pop you are ready to flip um'.
I hope you enjoy this recipe. On my blog you never know what I may post. I'll post the Golden Snake Nugget recipe soon.
Posted by Jason at 8:28 PM