We have some amazing friends from college. We all keep in touch regularly, sometimes about family and life changes, but more often than not, about food we’ve recently eaten. A few times a week, I get an email with a random link, a picture, or a story about a meal and usually no other explanation because the sender, usually my buddy Dan, knows none is really needed; we just like talking about our food. Sometimes I open up my email to see notes like this:
I don’t remember where I saw this, but I thought this was a really interesting fudge concept.
Your salmon cakes with a roasted beet/avocado/goat cheese/almond salad, topped with a little balsamic vin. We’ve eaten these cakes twice in the last week and LOVE them!
But most recently and most memorably, it was this:
My wonderful wife came across this recipe a few weeks ago and we didn’t have all of the ingredients, like buttermilk… so she used plain yogurt instead. Then she sprinkled a little kitchen magic and love and these turned out to be the best pancakes I’ve ever eaten. Seriously. We’ve made them twice now and they’re moist and fluffy! No more dry bisquick pancakes in this little home!
Clearly I had to try that recipe, so we had pancakes and farmers’ market strawberries for dinner that night. I was skeptical because the batter was so thick, but these really are absolutely phenomenal pancakes – definitely the best traditional pancakes I’ve made, and I’ve tried a lot of recipes. If you need more proof, my husband gave them his highest pancake praise: “These are better than Cracker Barrel!” Case closed.
While the recipe is awesome, the Our Best Bites link below has an unusual preparation method that, to be honest, I found kind of complicated and a little annoying. I scrapped that and went with what I know – stir the wet into the dry. I also changed some of the liquid to yogurt, the way that our friends said they made it. I used full-fat plain pastured yogurt because we’re not messing around here.
Everything pancakes should be.
3 c. unbleached all-purpose flour
1/3 c. butter, melted, plus more for cooking
1. Warm your griddle while you prepare the batter. (I start on low and then bump it up to medium when I'm almost ready).
2. Whisk together the flour, sugar, baking soda, baking powder, and salt.
3. Stir together the yogurt, milk, and egg yolks.
4. With an electric mixer (or a whisk, if you want a work out), beat the egg whites until stiff peaks form.
5. Slowly pour the melted butter into the yogurt mixture, stirring constantly.
6. Pour the yogurt mixture into the flour mixture.
7. Gently but completely fold the egg whites into the batter. You don't want to over stir, which will make the flour "tough," but you don't want big streaks of egg white either.
8. Drop a teaspoon of butter on the skillet, followed by a few spoonfuls of batter. Keep an eye on the heat - you might need to adjust down or up. When bubbles form in the pancake, flip it over. Repeat until you use up all of the batter, replenishing butter as needed because great pancakes can't be made on a dry skillet
We like these with maple syrup and lots of fresh berries.
The leftovers freeze beautifully for weekday pancakes. We always have a bag of pancakes and waffles in the freezer.