As much as I love pancakes, I’d never been able to find a recipe I really, REALLY liked. That all changed while we were working on King Arthur Flour Whole Grain Baking, the book we published 2 years ago. At the start of the project, the three authors—myself, fellow blogger Susan Reid, and Susan Miller, director of King Arthur’s Baking Education Center—divvied up the book’s proposed chapters. And in we jumped.
I grabbed yeast bread, cookies, and pie; Susan Miller took the breakfast chapter, along with several others. HA! Whole-grain pancakes—I can’t even make a good pancake out of all-purpose flour, never mind trying to deal with the vagaries of whole grains… So it was with great delight that I tasted Susan’s signature recipe for whole-grain pancakes—my goodness, they were PERFECT. Light, tender, moist and a bit “eggy” (in a nice way). I simply couldn’t limit myself to one test bite (a single bite being my “save the waistline” policy for taste-testing over 400 recipes.)
These pancakes absorb the butter and syrup without becoming soggy; they even look lovely, golden brown shading to darker patches. Homemade Whole Grain Pancakes (p. 4, the second recipe in the book) has become my go-to, default, constant-companion pancake recipe. (And sorry, it’s not online—if you don’t have the book, check it out at your library. Or heck, you COULD even buy the book, which as I can witness after taste-testing those 400+ recipes, is filled with REALLY tasty treats.)
But getting back to my lingering pancake ineptitude, I still don’t have a traditional “white flour” pancake recipe I love. So, time and time again, I go back to a 40-year-old favorite breakfast treat, something my mom found in The New York Times and made for us on special occasions. A recipe that was that newspaper’s most-requested reprint ever.
Called “David Eyre’s Pancake” in the Times, it’s simply another version of Dutch babies, Swedish puffs, German pancakes… take your geographical pick. The flour-butter-egg-milk batter is basically a popover batter, gussied up with a bit of sugar and spices. Poured into sizzling butter in a shallow pan and baked, it puffs to amazing heights in the oven. Pull it out, drizzle with lemon juice, sprinkle with sugar, add a few berries, and serve—immediately. It deflates quickly (sigh), but its taste lingers on long after its impressive height has evaporated.
Ready? Let’s make Puff Pancakes.
View our recipe for Puff Pancakes.