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Wednesday, February 1, 2012

Savory Pancakes.

No one has ever been able to explain to me why pancakes are supposed to be sweet. Like with ice cream, it's just expected. I must admit that my absolute favorite pancakes are made using orange juice and are therefore fairly sweet, however, I really wanted to make a pancake that would go well with sauerkraut.

Before you turn to your trash can and vomit, fear not, I ended up not slathering my pancakes with sauerkraut. Even so, I was in the mood for savory rather than sweet.

I took 2 Cups organic stone ground whole wheat flour, 1 spoonful organic garlic powder, 2 spoonfuls organic onion powder, two generous dashes of RealSalt, a heaping spoonful of aluminum free baking powder, 4 eggs, and probably about a cup and a 1/2 of milk.

I mixed all of the dry ingredients together before adding the wet, stirred it all together with a fork; adding the milk a generous splash at a time until it was the consistency I wanted. Even then, I think I could have added more milk to thin it out.

I turned my burner on mediumish, possibly medium high, and tossed a couple dollops of butter in my smallish pan. It's like 6 inches in diameter at the bottom. When the butter melted, I poured in enough batter for one pancake.

It's been a long standing debate between hubby and I that pancakes should be a certain consistency. I think that they should be thin, and actually wouldn't mind making crepes someday. Hubby thinks that pancakes should be thick and fluffy. I added baking powder to this batch in an attempt to make them more like hubby prefers. In all honesty, it's sheer luck that I remembered that I have aluminum free baking powder in time to add some to the batter.

It worked! They turned out somewhat thick and fluffy like hubby likes without being so thick that they choke me... like I hate!

After I made the first two, and set them aside for the boys, I remembered something VERY IMPORTANT!

I HAVE CHEESE!!!

I added about half a package of shredded monty jack - a blend of yellow and white cheese - to the batter, and then the rest of the pancakes came out tasting a little bit like the garlic and cheddar biscuits from Red Lobster, MMM...

Yummy yummy yummy... I highly recommend trying these.

BUT what did my super-picky hubby that doesn't like all the weird things I do think of them??? I know this is the all important question everyone wants to know.

The verdict: Hubby liked them. He thought they tasted good, and were nearly the right fluffiness, however, he likes to have maple syrup on his pancakes, so he tested this on a small piece, decided he liked it, and then doused his two in it. Me... I'm thinking EW! But, to each his own...

3 comments:

  1. Oh! And next time I make these, I think I will make something such as Hollendaise sauce or creamy Alfredo sauce to top the pancakes rather than maple syrup. I think that should please just about everyone :-)

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  2. I always make plain pancakes so we can then put sweet or savoury toppings on as we like. I also use them for a quick pizza base or as a tortilla. I only use flour, eggs, milk and a pinch of salt, with a bit of baking powder if we want them thick.

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    Replies
    1. Pizza huh? I could see that, these would make decent pizza crusts, and I think having them as tortillas is sheer brilliance!

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