I love pancakes! But, like anybody else, I am sometimes frustrated by Satan, who visits my kitchen on occasion to make my pancakes stick to the griddle. While I could count myself lucky that this is all he does, I have now banished him from my kitchen with nothing more than a potato.
Get the iron hot. This may work with stainless too. I don’t know. I use low heat and let it run while I make the batter. It preheats for close to 8 minutes or so.
Slice a potato and rub the hot griddle. You can invoke some Latin phrase here if you are superticious or really fear that Satan is making your pancakes stick.
That’s it. I would say repeat as necessary, but because it is so easy and because it’s too late once you learn it is necessary, I will instruct, repeat after each batch.
Now, this might work on medium heat. It might even work without the potato. But, all I know is that it works much better than the coconut oil I usually use. And it is a lot easier. Bonus: no more smoke-filled kitchen because the oil reached the smoke point and bits of pancake stuck and burned on the grill.
Give it a try and leave a comment when you do. Let me know if you are as amazed as I am.
p.s., stick that potato in the fridge when you are done. You can just slice off the dirty piece and continue using next week.
p.p.s., that is our five-year old son asking what I am doing and saying it is a funny way to use a potato.
If you have a sourdough culture bubbling away and wish to make some fine pancakes from scratch, here is one way to do it.
- On Saturday evening, in a glass bowl, add a tablespoon of stater (15-20 grams) and disperse in 200 grams of water.
- To the now clowdy water, combine 200 grams of flour (I used home-milled whole wheat in the pictured pancakes) until well combined. Cover and set aside overnight. The following morning you should have a thick but airy batter, courtesy of the sourdough yeast activity. Mine looked like this:
- Put the griddle on medium-low heat to warm up. You want the pan to be sizzling hot, but to get there slowly. Add an egg, 2 tablespoons of oil and 2-3 tablespoons of honey to th batter. I forgot the salt on this batch. You may add a 1/2 tsp of salt, but apparently that is optional.
- Combine well with a fork and you have a lumpy batter. If you used 2 eggs it will be smoother. If you used sugar instead of honey, it will be lumpier.
- Add some more liquid to get the batter to the desired consistency. This could be 1/4 – 3/4 cup of water (milk if you wish), adding a little at a time and stirring with the fork. I could have made this a bit thinner, and after the second batch I added more water
- Combine two handfuls of whole blueberries or chopped strawberries.
- Add 1/2-3/4 tablespoon baking powder and stir it up. This will thicken the batter considerably, as well as aerate it. Next time I will see how they cook up with it the baking soda. If the batter is too thick at this point stir in more liquid.
- Oil the hot gride and use a ladle to pour the batter.
- Cook until done. Usually that means bubbles are covering a good portion of the pancake and then flip and cook for another 2 minutes if pancakes are thick and 1 minute if they are thin. I
Many people are happy to make their pancakes from a box. If you go that route, do go the extra mile and read the ingredients — and choose only those mixes that do not have hydrogenated oil and “natural flavors” in them. There are plenty out there. And if you are an Aunt Jemima fan, read the ingredients on the various options since some are much worse than others (Original and Buttermilk look okay — I would avoid Original Complete and Buttermilk Complete).
But for those who want to try something very different, and happen to have a Blendtec blender, try the following (modified from the Blendtec pioneer pancake recipe):
11⁄2 cup Milk
1 cup hard red winter wheat berries (not soaked, just straight from the bulk bin at Whole Foods or, pay a ton for them on Amazon here)
2 tbsp olive oil
2 tbsp sugar (I use Organic Sucanat, an unrefined sugar)
1 tbsp baking powder (I use aluminum free baking powder)
1⁄2 tsp kosher salt
Add milk and wheat berries to your blender, press “Speed Up” to Speed 9, and run full cycle.
Add remaining ingredients to jar and secure press “Pulse” 5–7 times to incorporate remaining ingredients (press for only a fraction of a second here)
Allow batter to rest 5 minutes.
Then pour onto a hot griddle like any other pancake. Turn them as soon as the bubbles form and then remove from the griddle 30 seconds to a minute later. These come out very light and tasty. This is not the best picture, but it is what I took when I made them.