I decided to try Alton Brown’s pancake recipe the last time I made them and they were so good that’s what I’m using from now on. Here’s some pics to get you hungry.
That’s the batter. I find I have to use a little more buttermilk than is called for because I use Knudsen’s which is very thick.
This is the griddle we use. I got it through a Boeing awards program.
And here’s the pancakes cooking. Yummy!
I wonder how they compare with America’s Test Kitchen? I love Alton Brown, but ATK is usually hard to beat. You can’t get to their past season recipes without a subscription, but I have two of their cookbooks.
I love pancakes! How about a few fresh blueberries right in the middle of each one? YUM!
Comment by Donna — Sunday March 18, 2007 @ 5:03 pm
His recipe actually suggests putting some fruit in them right after you pour it on the griddle. Maybe next week I’ll try that.
I’ve created a link to this recipe in the post.
Comment by Don — Sunday March 18, 2007 @ 6:11 pm
I have blueberry pancakes with homemade honey butter every Saturday. Have you tried making that to go with them?
Comment by Mom — Monday March 19, 2007 @ 10:59 pm
I’ve never made honey butter. I’ve never been that crazy about it and nobody in my family has ever asked for it.
Comment by Don — Tuesday March 20, 2007 @ 6:29 am
Honey butter? Don’t think I’ve heard of it. Those pancakes were fantastic.
Comment by Betty — Wednesday March 21, 2007 @ 10:08 pm
So, I’m curious. Did you really use Kosher salt? And, did you “gently” ladle the mix onto the griddle? Reading some the the stuff in recipes really cracks me up. So often they sound like they were written by ad writers.
I’m sure they were good, but I wonder if they would have tasted any differently if you used “regular” salt and were rough in you ladling?
Comment by Richard — Thursday March 22, 2007 @ 10:59 pm
Of course I used Kosher salt. That’s what the recipe called for! I think I was fairly gentle in my ladeling.
Ok, I use Kosher salt for most recipes but I have no idea if they would taste different if I didn’t. I’m guessing, like you, that they probably wouldn’t.
Comment by Don — Friday March 23, 2007 @ 6:27 am
Since I’m a Food Network junkie and an Alton Brown fan, I’ll chime in here. Alton Brown always uses Kosher salt (except for brining) — NOT to be kosher, but because it’s flaked instead of gritty. It actually measures differently and incorporates into the other ingredients differently. So when his recipes call for kosher salt and you use regular table salt, you need to use less.
And the gentle ladling is for real. Handling the batter too vigorously causes gluten to form and makes your pancakes tough.
So you see, there are real reasons for these instructions.
Comment by Donna — Friday March 23, 2007 @ 5:57 pm
According to Wikipedia the reason Alton Brown uses Kosher salt is that it does not contain any iodine which he thinks makes the salt taste metalic. Of course, a non-iodized salt would work just as well, but I suspect calling for Kosher makes it sound more “special” so that’s what he uses. In fact, its size and shape makes using it is more problematic since it must be mixed with enough liquids to dissolve completely. As I said before, I doubt most of us “mortals” could taste any difference (as long as you made the volume adjustment).
As for gluten formation, I agree with his instructions about not mixing the batter too much, since that would cause more to form, but I seriously doubt that “gentle” ladling is necessary. Besides, how do you ladle “roughly”?
I’m sure these recipes make great tasting foods and I would enjoy eating them. I just get a kick out of recipes that sound like they were written by ad writers. Probably the difference is chefs vs. cooks.
Comment by Richard — Friday March 23, 2007 @ 7:56 pm
pancakes were yummy.. stupid diet prevented me from polishing off the rest of the plate that was in the microwave.. ill try honey butter pancakes.. of course only one, or maybe two.. i am down 10 pounds and cant let something like delicious step-dad pancakes shaped like turtles set me back!
Comment by jen — Wednesday April 4, 2007 @ 3:55 pm