miércoles, 11 de agosto de 2010

Cuisine: Pancakes and Strawberry Butter - Panqueques y Manteca de Frutillas

In my opinion, pancakes are the most perfect of breakfast foods. However, not all pancakes are created equal and I’ve been on a lifelong quest to find the perfect pancake recipe. My ideal pancake is thick and cakey, yet still maintaining a light fluffiness. One of the best pancakes I’ve ever had meeting this description is at the okayokay diner in our neighbourhood. It’s a really small diner so we often end up eating at the counter where you can watch the cook making orders on the griddle. I’ve spent many a morning watching him ladle out the pancake batter, speculating about possible ingredient combinations and ideal cooking temperatures.

My friends, I think my quest is over.


I started with Ian’s dad’s traditional Saturday morning recipe and adjusted the baking powder, salt, and egg ratios until somehow I stumbled onto this combination that makes a great thick batter that puffs up into beautiful fluffy pancakes. They’re particularly good if you press some banana slices onto the top before you flip them – the bananas get a little caramelized and yummy. I also like them with strawberry butter as a nice alternative to maple syrup – recipes are below!

Perfect Pancakes

Makes about 8 medium sized pancakes, enough for about 2-3 people with good appetites

1 1/2 cup flour
2 Tbsp sugar
4 tsp baking powder
3/4 tsp salt
2 eggs
1 1/3 cup milk, at room temperature
1 Tbsp butter, melted
1 tsp vanilla

In a medium mixing bowl, combine the dry ingredients and set aside. Break the eggs into another bowl and beat well. Mix in the melted butter (make sure its cooled so it doesn’t cook the eggs!) the milk and vanilla, and stir well. Pour the liquid ingredients into the dry ingredients, and combine using a large metal whisk. Stir only until just combined. Let the batter rest for a few minutes while you heat up your griddle. With a little melted butter or vegetable oil on your griddle, pour out about 1/3 to 1/2 cup of batter for each pancake. Flip ‘em once they’re golden brown.

 Strawberry Butter

There’s lots of different ways to make strawberry butter according to the internet – its probably nicer with fresh strawberries but all I had was frozen and I think that’s okay. This version is pretty quick and simple and seems to makes a somewhat more fluid rather than spread-able consistency, which makes it kind of a nice fruit syrupy thing to pour on your pancakes.

2 cups frozen strawberries
1/2 cup butter, at room temperature
1/4 to 1/2 cup confectioner’s sugar (to taste, depending on how sweet you like things)

Combine all in a blender or food processor.

Ricardo Marcenaro
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