I’ve been reading the New York Times Daily Briefing every morning to get a taste of what’s going on in our wild world. As you can imagine, most of the news stories these days (maybe this holds true for all of human time) are not very uplifting, but I recognize that the writers are trying their best to include happy stories.
I’d like to add my own inspiring story: after years of disappointing breakfasts, I have finally crafted what I feel is the finest pancake recipe known to humankind.
What is so wonderful about this recipe is the balance of fluffiness, taste, and wholesomeness. Don’t get me wrong; I would definitely down some all white-flour pancakes without a thought. But if I’m going to make my own, I’m going to put some hippie shit in there.
What hippie shit am I eluding to?
Here I must give credit to Jason Clark for 1) initially wooing me in 2017 with his own, finely-honed, time-honored pancake mix, and 2) for consistently encouraging me to “step up my game” in the kitchen (Coley, you know what I’m talking about).
Jason’s recipe relies on two key ingredients: almond flour and ground flax seed. I use these two “flours” in my mix, as well as all-purpose flour and coconut flour. How I’ve made this recipe my own is to work with the specific ratios of flours. I’ve also tested multiple iterations to get the right dry-to-wet ratio (which is absolutely key).
Another tip I learned from Jason is to use a lot of melted butter (or oil, if you’re lame, or vegan, which isn’t lame) in the recipe itself. That way, the batter has enough fat that you don’t have to add butter to the griddle or pan, thereby preventing a smoking-butter-kitchen experience.
The last essential key is proper, careful mixing. DON’T OVER MIX unless you like rubbercakes.
Sara’s Perfect Pancake Recipe
3/4 c. all-purpose flour
1/4 c. coconut flour
1/2 c. almond flour (blanched or otherwise; otherwise is cheaper)
1/2 c. ground flax seed
2 tsp. baking powder
1/2 tsp. salt
1 1/3 c. whole milk
4 T. melted butter
If you’re using cast iron, start getting it hot.
Combine all dry ingredients. Mix with a whisk and break up any flour clumps (coconut flour is especially prone to clumping).
Pour milk into a 2-cup measuring cup. Add the eggs and whisk until well mixed.
Make a little depression in your flour mixture and pour in milk/eggs. Mix gently until partly incorporated, then pour in butter. Keep gently mixing, drawing up any flour from the bottom of the bowl.
This is the tricky part that might require some experimentation: proper batter consistency. If you intuit that it’s too thick, try adding a little water and gently mix. The batter should not be liquid-y, but rather thick, but moist at the same time.
Pour batter onto griddle or pan and cook about four minutes each side.
You CANNOT eat these without more butter and lots of real maple syrup; they would be ruined any other way.