It’s been a long time coming, but I finally made pancakes this morning. The decision was made last night, over beers. My roommate, Dan, suggested Sunday pancakes, and I realized I had no grounds to argue. Pancakes had to be done. After consulting one of my favorite food writers, Mark Bittman (more to come on him later in the week), I got to work.
My recipe was adapted from Bittman’s Everyday Pancakes from the New York Times. For the cup of white flour, I substituted a half-cup of whole wheat and a half-cup of oat flour. I also used olive oil and maple for the butter/sugar. My favorite adjustment, though, was heating up the milk and infusing it with Indian spiced tea. Cinnamon, clove, and orange zest rounded it all up.
With the pancakes I made what has become my favorite breakfast condiment: fruit chutney. This time, I diced and browned an apple, then added a fresh orange, spices, and vanilla. You can imagine the smells filling my apartment last night.
Everything was prepped before bedtime, and when my alarm went off I shot out of bed with the urgency of a kid on Christmas morning. My clamor woke Dan up, who didn’t seem to mind when I told him the pancakes were almost done.
And the result? Tasty. Very tasty. I was surprised at how fluffy and flavorful the pancakes were (despite the healthy substitutions) and the chutney was (expectedly) real good. I had finally made pancakes, and I made them my way. The result was tastier and easier than I had expected. Not at all a bad start to a lazy Sunday.
By the way, these were all shot with my new Nikon D3100. Eatinggoodly just got a facelift.
Bengal Spice Pancakes
- 1/2 cup whole wheat flour
- 1/2 cup oat flour
- 1 teaspoons baking powder
cinnamon, clove, orange zest, vanilla extract
- pinch of salt
- 1 teaspoon maple syrup
- 1 egg
- 1 teaspoon olive oil
- a little less than a cup of milk infused with Bengal Spice tea
Orange Spiced Chutney
- 1 apple, diced
- juice and chunks of 1 orange
- cinnamon, clove, orange zest
- pinch of salt
- vanilla extract
- lots of water