Monday, April 26, 2010

Country Inn Pancakes, Or: We Aren't in IHOP Anymore...

I've decided I'm going to try to expand a bit to include the odd breakfast post. I'm a firm believer that, if done right, breakfast is a lot like dessert.

So today I bring you Michael Smith's (love him) Country Inn Pancakes. AKA Crackcakes. Because these are ridiculous.

I can not even describe. They're fluffy and soft and taste like vanilla nutmeggy butter delicousness. No pancakes can compete. I recommend serving with a heavy slathering of real maple syrup.

Original Recipe

One and a half cups of all-purpose flour
A cup of whole-wheat flour
One-half spoonful of salt
Two spoonfuls of brown sugar
One spoonful of baking powder
Several large pinches of grated nutmeg (cinnamon also good)
Two eggs
1 cup of melted butter, eight ounces (yeahhhh... I usually add less and substitute some canola oil. but holy mother these are good with all that butter)
Two cups of milk
A splash of vanilla extract
A cup of blueberries (optional)

Preheat your griddle or skillet over a medium-low heat while you mix the batter.

Whisk the flour, salt, sugar, baking powder and nutmeg together in a large bowl until they’re evenly combined. In a separate bowl use the same whisk to beat the eggs then whisk in the butter, milk and vanilla. Pour the wet mixture into the dry and switch to a wooden spoon. Combine with a few quick strokes. Leave the batter a bit lumpy so the flour doesn’t over-mix and get tough. Let the batter rest for a few minutes; the flour will absorb the milk and the batter will stiffen.

For each batch add a splash of vegetable oil to the pan then spoon in the batter. Bake until the bottom of each pancake is browned and bubbles break on the top surface. Carefully flip then bake a few moments more. Drench with butter and maple syrup then start your day with a big smile!


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