What I should be doing: reading, researching for my upcoming study tour, hell, even packing. What am I doing? Thinking about London playlists and this blog post which I’ve been meaning to write. It seems that my less travel-heavy posts are less popular, but I like them, so you’ll just have to put up with them!
In true Eleanor form, I eyeballed the entirety of this recipe. It turned out really well and I snarfed like, seven. Oops. Not really. This recipe is great because it is totally doable in countries where people eat different foods but with the same ingredients (aka study abroad approved). And it doesn’t take much to make a lot!
BUTTERMILK PANCAKES (yields 12ish medium sized pancakes):
1 cup flour
2 tablespoons sugar
1 tablespoon baking powder
3 tablespoons butter or substitute (room temp)
1 cup buttermilk
pinch of salt
Chocolate chips (optional, I recommend use for only half)
So, to start I mixed all the dry ingredients, including the sugar, because flour is much easier to measure in an empty bowl than in one full of eggs and buttermilk. And damned if I was going to dirty TWO bowls.
I added the egg and the butter, which I actually used this butter product by Becel called Flydende (which translates to “liquid” says google) which, as I understand it, is liquid margarine.
My host family uses it for err’thang, and can’t understand why I can’t use it when I make buttercream frosting. Well, maybe that’s because they don’t have frosting here. ANYWHO back to the pancakes at hand. The liquid butter works really well for pancakes.
I actually planned on using milk, as per the recipe I was somewhat consulting, but lo and behold, we were out of milk. My host mom buys probably 6 liters per week (about 1.5 gallons) each of milk and buttermilk, the milk goes really fast, and the buttermilk usually lasts the week but is gone by Sunday (my host dad LOVES buttermilk). And hey! Buttermilk pancakes. I poured it in.
This summer at camp, I was half in charge of making chocolate chip pancakes for 8 hungry girls at a campsite in New Hampshire on two separate occasions. The first time, well, we had a propane camping stove and we were cooking on a double boiler made of a bowl and the lid of our camping pot, so those babies burned (and then didn’t), and we ended up having “pancake scramble” and the second time I was mostly responsible for making them on a whisperlight, and they came out ok! So there. It was a just add water recipe on both occasions. This was a pancake anecdote (panecdote?) for no particular reason.
My tips for frying pancakes
-keep them small, if you’re nervous. flipping should be considered.
-wait for them to bubble on top before you flip them, but if they seem like they might be burning, check that out. then turn your stove down.
-use oil based on your preferences. It seems like perfect iHop pancakes have a uniform brownness, but mine are always a BIT greasier and have a nice little crunchy fried part on the edges of the first side. (I use more oil than iHop, I admit it)
Ok, back to the recipe.
I added chocolate chips to maybe the last five pancakes. I like them, but don’t love them in my pancakes. Do as you wish.
a) Maple syrup (I did not. We do not have that)
b) applesauce and sour cream a la latkes (I didn’t do that either)
c) jam (I used strawberry)
d) I finally looked up what this thing called Mørk Sirup is. It translates directly to “Dark Treacle” which means that it’s kind of molasses. That’s the idea that I get. So I could have used that. We also have the lighter version
e) Nothing. Chocolate chip pancakes do not need sugar on top, in my opinion
(That means “go for it” in Danish, and it’s what you say at the beginning of a meal, in the style of “Bon appetit” in French, or “Dig in!” in English)
P.S. Danes do NOT consider pancakes a breakfast food. They were highly confused. I think for us, it would be like eating… maybe cupcakes (?) for breakfast. Just not a breakfast food.