I’m coming off of a bit of a high. The kind you only get after a weekend surprising one of your oldest and dearest friends (20 years to be exact) at their bachelorette party in Breckenridge, Colorado. I only had to keep the secret for forty-eight hours but it was one of the hardest things I’ve ever had to keep my mouth shut about. She stared, she jumped on me, she cried. It was awesome. And I don’t just throw that word around. Sixteen of us were there in all- sisters, cousins, old friends and new we skied, we après skied. We après après skied (soaking in the hot tub with beers) we ate like we did in college and we danced. Oh, man did we dance.
But that’s not an excuse for not being around here so reliably as normal. Work has been busy of late and instead of forcing myself to post recipes for the sake of it I’ve decided to concentrate more on making sure that what goes up here is the best it can be rather than something I threw together for dinner and photographed. So, with that being said- is it time for breakfast, or what?
I find pancakes to be one of those things that are either eh-whatever or damn! Don’t-you-dare-try-to-touch-my-plate kind of good. In case you had any doubts- these fall humbly into the latter category. The original recipe comes from Gale Gand’s Brunch book and I adapted it so that it with more accessible flours and made it a little easier to remember the quantities. I have a thing about making recipes easy to memorize…especially when you’re still bleary eyed and un-caffeinated. These are a little different to most pancakes because of the rice flour (she used potato flour), which gives them a lightness that most pancakes lack. The sugar gives their exposed areas a slight crispness, which all adds up to one pleasant surprise!
And lets be honest, the only kind of surprises that are good- are nice surprises. Every other kind is just an unfortunate accident. Pancake accidents tend to leave a raincloud hovering over the rest of my day. I’ve never really understood the term fluffy pancakes or even tender pancakes but you will just have to go with me on this one because these are. They suck in the syrup rather than just coating the edges….they make for one heck of a morning meal. Frankly, they leave me speechless.
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Adapted from Gale Gand’s Brunch, these pancakes are the best I’ve ever had!
Makes 10-12 (3-4 inch) pancakes
75g/1/2 cup plain flour
75g/ 1/2 cup rice flour
1 Tbsp sugar
1/2 tsp salt
1 Tbsp baking powder
1 egg, at room temp
1 cup milk, at room temp
2 Tbsp melted butter
• Whisk together the dry ingredients in a medium-sized bowl. In a large measuring cup whisk together the eggs, milk and melted butter.
• Stir together the wet and the dry with a wooden spoon until barely combined and still very lumpy. Do not try to beat out the lumps.
• Heat a nonstick skillet/frying pan or flat griddle pan over a medium heat. Because of the sugar in these pancakes they will color quickly so you will want to watch the heat carefully and most likely you will need to turn the heat down to medium low.
• Spray the pan with cooking spray or rub with a little butter. Use a large cookie/ice cream scoop to scoop the batter which will by now be mousse-like (don’t stir it) into rounds on the pan. These won’t bubble up in the same way that normal pancakes do so after a about a minute and a half lift up a corner and check for color. If they are dark, flip and turn down the heat for the next batch. Once flipped they need only about 30 seconds to finish cooking.
• Stack on a plate in the oven (turn to 200F to keep warm). Serve with butter, maple syrup- or my favorite, peanut butter