The objective of today's post is to write about pancakes. But first a couple of updates:
I think I mentioned in an earlier post that I have approached two local bakeries about working (or even volunteering) to learn how to make bread. The first told me to learn more Danish and check back with them in a few months. The second place is thinking about my offer--they even took my name and number, which--after so many flat out rejections--made me feel good. I have no idea if it means anything or not, but I was told I could call them this Friday to follow-up. Apparently the baker does all his work between midnight and 8:00 a.m. That would mean I would have to work at night, something I've never attempted before. I am a morning person through and through, but I am willing to work the night shift if it means I can learn more about baking. Stay tuned...
I found some rhubarb in the market today, so this week I will make Hannetjie's rhubarb cake.
Back to pancakes...
When I was growing up, the only kind of pancakes we had at home were buttermilk, usually from a boxed mix. The toppings were simply butter and maple syrup--and it was always Aunt Jemima or another brand of fake maple syrup. In middle school, however, I discovered crepes. From time to time I would enjoy them at my friend Jenny's house. Her mom made them from scratch and we'd eat them one after the other--rolled up cigar style--with butter and powered sugar inside. But I like other kinds of pancakes, too. In the U.S. there is a breakfast restaurant chain called Original Pancake House that makes the best Dutch Baby Pancakes ever. The pancake is bakes up puffy and golden brown. It's served in a pie plate with melted butter, powdered sugar, and a wedge of lemon. So good.
But back to crepes. I noticed a recipe for thin pancakes on Everybody Likes Sandwiches. I was attracted to it for several reasons. First, no blender required--hand mixing works perfectly fine and delivers the same results. Second, I did not have to make the batter and then put it in the fridge for an hour, like some recipes require. Finally, I was taken with the notion that the name of the recipe is "thin pancakes," not crepes. I can't really explain it, I just like the fact it's called this way. But most of all, I strongly endorse this recipe because it makes a beautiful batter that cooks in the pan so nicely (no sticking or fussing invloved) and the finished pancakes are divine.
My husband and son ate theirs with my father-in-law's delicious Myrtille jam (from wild blueberries in the French Alps), while I opted for my standard filling of butter and powdered sugar. This with a cup of milky black tea was a perfect way to start the day. Excluding my husband, who eats little for breakfast and always toast, during the week my son and I alternate between cold cereal, oatmeal, eggs, toast, and yogurt, or combinations thereof. But on Sundays I enjoy preparing something special. I will certainly incorporate this recipe into my Sunday morning breakfast line-up.