The Covered Dish - Fluffy pancakes
It was an exciting week in Branson West as the grand opening for the OACAC 24/7 food pantry was unveiled. Just a few more days and the security system will be in place and it will truly be open 24 hours a day. We refer to the pantry as a ‘Gap’ pantry as it’s for short term needs. We request that the clients only visit it once a week. Anyone in Stone County can contribute, at any time. The pantry is located at the Ignite Church just off highway 413.
We’ve had some wonderful house guests staying with us for the last couple of weeks as they prepare to move into their new home. This morning, our friend, Olcie, treated us to these wonderful pancakes. Some of you may remember that I’m a ‘huge’ connoisseur of homemade pancakes. The key ticket in this recipe is the use of pastry flour. When the pancake hits your palate you will notice a distinct texture difference because of the pastry flour.
I’ve often thought I should have a ‘pancake’ business flipping all kinds of unique flapjacks. The family favorite still remains a buttermilk pancake (or this recipe) with fried, and finely crumbled sausage sprinkled on the top, just before you flip the cake. Our great nieces and nephews think these are quite spectacular along with their Grandpa, Jerry. I think 2nd in line after the sausage cakes would be banana. Simply stir in the mashed banana at the very end, just like a cake recipe. Of course, chopped pecans could be added.
Syrups for specialty cakes do not have to be expensive. In example, in the fall you can simply thicken a little cider for a delicious topping. Of course, a few sliced and fried apples would be a great accompaniment. I don’t really have a recipe for this, but wait…..I could make an estimated guess! For 2 1/2 cups of liquid I usually thicken with 3 1/2 tablespoons of flour, or with cornstarch 1 3/4 tablespoons. Last week someone brought me a jar of homemade fall apple drink. The first thing I commented on was how marvelous it would be thickened and served over pancakes or a dessert.
If you’re looking for a unique dessert, try this idea: Waffles with ice cream, fried apples and the thickened ciders. Use the Belgian waffle maker for a more impressive presentation. If you live near a Braums you can probably find a fall ice cream that’s a bit more specialized too. i.e. cinnamon.
Off we go into what I hope is a calmer work week. Enjoy the lower temperatures and the flavors of the season. Simply yours, The Covered Dish.
1 cup whole wheat pastry flour
(In Branson West at the King Savers Store)
2 tablespoons sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup buttermilk*
2 tablespoons melted butter
Combine dry ingredients together, whisking to blend. Whisk butter, egg and buttermilk together and stir into the dry mixture. Yields enough pancakes for 2 persons.
*If too thick add a little whole milk to thin.
Please support the Press-News Journal by subscribing today!