I've been asked to develop a recipe for a packaged pancake mix.
I know, Packaged.
The concept is a completely traceable, farm-to-table, ready to cook mix.
So, the owner of the company gave me the mix that they like the texture of the best. It caused me to do something I never do: wake up and make pancakes.
I don't think my daughter has ever had pancakes before. Don't feel bad for her, she's had better food than most adults in the short time she's been on Earth. I also happen to subscribe to the idea that protein is the best way to eat early in the day.
So, here I am with a box of mix. Mind you, it is all natural, whole grain, buckwheat pancake mix:
Box of mix with favorite take-out menu stategically placed over brand name. So clever.
A little milk and a couple of eggs and we've got batter.
Batter. Hard not to give in to the world of mixes.
This may seem silly to you but I was strangely thrilled at how easy it was.
And then it scared the crap out of me. Too, too easy.
And where did that flour come from anyway?
Guilt filled me.
And then I remembered I was getting paid for this gig and I felt better.
Morals are shaky things, aren't they.
So, anyway, a little butter (if you see the brand in this photo, it was my husband's purchase. I figured, hey, I'm cooking from a mix, all caution to the wind...)
I don't think I've made pancakes at home in years. Butter is always the deal breaker.
And voila! you've got pancakes.
Keep coming back. You still won't find Martha-quality photos.
No surprise, my kid loved them. Starch with syrup. Shocker.
Or even stoned Martha-quality photos.
I was not so thrilled. The texture was fluffy but not really great.
Of course, this was buckwheat cut with whole wheat. The amount of fluff is limited. The assignment is to have the pancakes fluffy. I'm more of a crispy edge, tender middle pancaker.
Here was the final product: (and again, the bananas are not on my list as I haven't the faintest idea where they came from)
Portrait of the artist as pancakes.
Flavor was okay. I think we can do better. Let you know when it hits the shelves.
In the meantime, I've been moved to start making pancakes at home. Real ones.
Here's my favorite recipe. Ricotta is key.....it always is.
4 large eggs, separated
1 1/3 cups ricotta
1 1/2 tablespoons sugar
1 1/2 tablespoons freshly grated lemon zest
1/2 cup all-purpose flour
In a bowl whisk together the egg yolks, the ricotta, the sugar, and the zest, add the flour, and stir the mixture until it is just combined. In a bowl with an electric mixer beat the egg whites with a pinch of salt until they hold stiff peaks, whisk about one fourth of them into the ricotta mixture, and fold in the remaining whites gently but thoroughly. Heat a griddle over moderately high heat until it is hot enough to make drops of water scatter over its surface and brush it with some of the melted butter. Working in batches, pour the batter onto the griddle by 1/4-cup measures and cook the pancakes for 1 to 2 minutes on each side, or until they are golden, brushing the griddle with some of the melted butter as necessary. Transfer the pancakes as they are cooked to a heatproof platter and keep them warm in a preheated 200°F. oven.