The Art of Pancakes

Now that you have found the best Maple Syrup money can buy (ours of course) please don't even think of pouring it over a frozen waffle or pancake. Pancakes on Sunday, and Saturday morning if time permits, have become somewhat of a ritual, we've made many a batch by trial and error and have learned a few things along the way. Great pancakes are not complicated but do require attention to detail. We would like to share the key ingredients and techniques that will take you to the next level of pancake making.

Flour: There is no substitute for fresh ground flour but if you do not have your own flour mill get the freshest you can find. We use a combination of wheat and white flour. We also add a touch of corn meal to the mix.

Liquid: Buttermilk makes the best pancakes hands down. We also add a dollop of sour cream to enhance the flavor.

The Mixing process: Mixing should be kept to minimum. Stir the liquid into the dry ingredients with 7-10 gentle strokes, you will have lumps in the batter. Over stirring activates the gluten in the flour and will make the pancakes tough.

The Resting period: The batter should rest for 5-10 minutes while the skillet heats up. This allows the gluten to relax and moisten some of the lumps of flour in the batter.

The Recipe: (this has been adapted from Cooks Illustrated)

1 cup whole wheat flour

1 cup unbleached flour

1/4 cup cornmeal

1/2 teaspoon salt

1 teaspoon baking powder

1/2 teaspoon baking soda

1 cup buttermilk

1 cup whole milk

1/4 cup sour cream

2 eggs

In large mixing bowl combine dry ingredients (my wife makes mixes multiple batches of dry ingredients and stores them in an air tight container for a quick breakfast during the week).

Whisk eggs, add buttermilk, whole milk and sour cream, whisk until blended. Add liquid to dry ingredients, remember stir gently and as little as possible, some lumps should remain. Let the batter rest 5-10 minutes.