February 8, 2014
Does it get any better than Saturday mornings with the kids? It’s so damn sweet to watch my bed-headed blondies tumble into the kitchen in oversized chenille robes and take a seat at the kitchen island still covered in that dreamy, sleepy glow. We have a house rule that Saturday mornings the kids are in charge — they can make whatever breakfast request they so desire. Waffles, crepes, one simple egg and the current favorite, pancakes, specifically, these pancakes.
What sets these apart from my usual recipe is that these pancakes are cakey and thick, puffing up beautifully on that griddle. My plan for next Saturday, over Valentine’s Day weekend, is to surprise them with a sprinkle of chocolate chips into the batter. Pair those pancakes with some strong, hot coffee for the chef, fun music streaming into the kitchen and you’ve got one happy Saturday.
Side note: I love, love my flat whisk. If you don’t have one, treat yourself — this weekend!
Anatomy of a heart shaped pancake, with some chocolate chip love added in.
Adapted from Michael Ruhlman’s basic pancake recipe
Yields 10 4″ heat-shaped pancakes
1 1/4 cup buttermilk
4 tablespoons butter, melted
2 eggs
1 teaspoon vanilla
1 1/2 cup white whole-wheat flour
2 tablespoons sugar
2 teaspoons baking powder
1 teaspoons salt
Heat a grill pan on medium heat. After it heats up, spray with a non-stick spray (I like the coconut oil spray you can get at TJ’s). This might sound crazy, but now gently and carefully wipe the spray off with a paper towel. Believe it or not, that will create the perfect non-stick situation and make for some golden pancakes.
Whisk the dry ingredients in one bowl and the wet in another. Combine the dry and wet together and just barely mix, the batter will be thick.
To make free form, heart-shaped, chocolate chip pancakes: Get out a tablespoon and scoop out a tablespoon of batter. Angle the spoon to one side and drop the batter on the griddle or pan. Repeat to make the other half of the heart. Then, use your spoon to angle a point at the bottom of the heart. Wait a minute or two to let it set and then sprinkle on a few chocolate chips. My favorite chips are the semi-sweet from Ghirardelli or Guittard. Flip the pancakes and continue to cook on the other side until golden brown.
