Buttermilk Pancakes

 

Scouts love pancakes because they are fun to make, easy to cook and great to eat provided accompanied by real Maple Syrup - yes, the stuff made from one of several eastern North American maple trees. Year’s ago Herb Klassen made these insanely delicious pancakes on a ski trip. He topped them with yogurt, strawberries then drenched them in maple syrup. As Guy would say, “so good”. Forget the “calories”, this is fuel.


The recipe could not be easier, dump 1 cup white flour, 1 cup whole wheat flour, 1 tsp of baking soda, 1 tsp of baking powder, a little sugar, in a bowl and mix well. Make a small depression, add 1-2 eggs and a bit of buttermilk then briefly beat. Next add 1/2 cup of melted butter and some buttermilk and continue to beat while slowly drawing flour from the sides. Add buttermilk as you go until all the dry mixture is incorporated. Take the batter to a point where it pours thickly from a ladle or deep spoon. You’ll need about 2 cups of milk to get the right consistency, buy never worry, if too much liquid is added, adjust with flour. Don’t hesitate to split buttermilk with regular or low-fat milk, make due with what you have, but a minimum of 1 cup of buttermilk is a nice target. Most important is the right batter consistency. It should be smooth, pour heavy from a ladle, and spread slowly outward when dropped on-to a hot skillet.


Perfection comes with play. Miracles never happen using a modern steel teflon coated, non-stick, frying pan. If you haven’t squirreled away a small collection of cast iron skillets and ovens, go to eBay and find a nice, number 8 to 12 cast iron pan. Look for a pan with WagnerWare Syney O or Griswold logos on the bottom. These are vintage machined pans, unlike the modern cast iron pans that come directly from a foundry and sold with bottoms as rough as orange-peel. They are hopeless. Degrease the antique using oven cleaner, clean again with detergent, wipe it down any rust with fine grade steel wool and re-season twice in an oven for 30-minutes each using any kind of rendered animal fat. Seasoning is simply baking fat into the iron. Never let detergent touch a properly seasoned pan. Simply scrape it under cold water, wipe dry and hang it up. It’s the original “non-stick”.

All-time North American favorite

This tailgate meal:

  1. 1.Huckleberry Buttermilk Pancakes

  2. 2.Vanilla Yogurt

  3. 3.Strawberries

  4. 4.Orange Juice

  5. 5.Black Coffee

Poulin Environmental

Vancouver, British Columbia

vpoulin@shaw.ca

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