Breakfast for dinner, part II

Here is part two of Dylan's request for posts on French toast and pancakes. I made standard buttermilk pancakes, half with mini chocolate chips, which are Dylan's favorites. I actually like the flax pancakes better, which are what Brad and I have when Mom is not around, since they're not the same without the whole wheat flour. If you really want to avoid white flour altogether, Cook's Illustrated also has a simple recipe for 100% Whole-Wheat Pancakes, which Brad and I like as well, but not as much as the flax pancakes.

Buttermilk Pancakes

Adapted from Cook's Country #63 June/July 2015

Time: 10 minutes to make the batter

You can also make this recipe with non-dairy milk. At the beginning of step 2, vigorously whisk together 2 cups (485 grams) of your favorite non-dairy milk with 1 teaspoon apple cider vinegar until the mixture is a little frothy, then whisk in the eggs.

Dry ingredients
300 grams (~2½ cups) all-purpose flour or gluten-free flour blend
2 tablespoons (25 grams) sugar
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon fine sea salt

Wet ingredients
2 cups (485 grams) buttermilk (see note)
¼ cup (60 grams) plain yogurt or sour cream
2 large eggs (~57 grams each in the shells)
3 tablespoons (42 grams) unsalted butter, melted and set aside to cool slightly

1 teaspoon neutral-flavored oil for cooking, more as needed
mini chocolate chips or small blueberries, optional

    1. In a medium bowl, whisk the dry ingredients together.
    2. In a large bowl, whisk the buttermilk, yogurt, and eggs together. Dump the dry ingredients into the large bowl, and stir gently until almost blended. Add the melted butter and stir gently until just blended. Don't overmix. (You can whisk everything together more thoroughly if you are using a gluten-free flour blend.) Add extra liquid or flour to adjust the consistency for thinner or thicker pancakes.
    3 Heat 1 tablespoon oil in a large griddle set to 350 degrees (or 1 teaspoon oil in a 12-inch nonstick skillet set over medium heat) until hot. Gently wipe out the oil with a paper towel, leaving just a thin film on the bottom of the pan.
    4. Using a ¼-cup dry measuring cup, a 2-ounce ladle, or (my favorite) a #16 (¼ cup) disher, scoop the batter onto the griddle in 8 places (or into the pan in 3 places). If you are using chocolate chips or blueberries, sprinkle them over the surface of each pancake immediately after adding the batter to the pan. For mini chocolate chips, you’ll need about a scant teaspoon per pancake, more if you’re using blueberries.
    5. Cook until the edges of the pancakes are set, the bottoms are golden brown, and bubbles on the top begin to pop, about 2 to 3 minutes. Flip the pancakes as gently as you can, and cook until the other sides are golden brown, 1 to 2 minutes more. Repeat with the remaining batter, oiling and wiping out the griddle (or pan) again as needed. Serve promptly with real maple syrup. Makes ~16 four-inch pancakes, serving 4.

Pumpkin Pancakes
Mix in 1 teaspoon of pumpkin pie spice with the rest of the dry ingredients. Replace the yogurt or sour cream with 212 grams (½ can/~⅞ cup) pumpkin puree.

Flax Pancakes

Adapted from King Arthur Flour

Dry ingredients
90 grams (¾ cup) all-purpose flour
85 grams (¾ cup) whole wheat flour or white whole wheat flour
35 grams (⅓ cup) flaxseed meal
2 tablespoons (28 grams) brown sugar
1½ teaspoons baking powder
1 teaspoon baking soda
½ teaspoon fine sea salt

Wet ingredients
1¾ cups (425 grams) buttermilk
2 large eggs (~57 grams each in the shell)
2 tablespoons (28 grams) neutral-flavored oil or melted butter, more for cooking

    1. In a medium bowl, whisk the dry ingredients together. In a large bowl, whisk the wet ingredients together. Dump the dry ingredients into the wet ingredients, and whisk gently until just blended. Let the batter sit for 10 minutes—it will thicken slightly. Add extra liquid or flour before letting the batter sit to adjust the consistency for thinner or thicker pancakes, remembering that the batter will thicken slightly while it sits.
    2. Heat 1 tablespoon oil in a large griddle set to 350 degrees (or 1 teaspoon oil in a 12-inch nonstick skillet set over medium heat) until hot. Gently wipe out the oil with a paper towel, leaving just a thin film on the bottom of the pan.
    3. Using a ¼-cup dry measuring cup, a 2-ounce ladle, or (my favorite) a #16 (¼ cup) disher, scoop the batter onto the griddle in 8 places (or into the pan in 3 places). Cook until the edges of the pancakes are set, the bottoms are golden brown, and bubbles on the top begin to pop, about 2 to 3 minutes. Flip the pancakes as gently as you can, and cook until the other sides are golden brown, 1 to 2 minutes more. Repeat with the remaining batter, oiling and wiping out the griddle (or pan) again as needed. Serve promptly with real maple syrup. Makes a dozen 4-inch pancakes, serving 2 or 3.