Do you love breakfast? If you’ve been here before, you probably know that I’m really into breakfast. Mostly because it’s a meal that can be consumed in bed without judgment. Pheasant under glass? Probably not socially acceptable bed-fare. Pancakes? Totally acceptable. Probably encouraged. I mean, think of all those commercials with grubby children bringing their parents breakfast in bed. Surprise! We made you breakfast with our dirty kid-hands! And we’re going to stand here and watch you eat them. Go ahead… Eat. Them. (That’s just another reason I don’t have children. I don’t want to eat anything they’ve made.)
When visiting the Ocean Family recently, I came across The Martha Cookbook. It’s a collection of recipes from the Sisters of St. Martha. The cookbook was published ages and ages ago, but had some real gems in it. And thought to myself: myself, you could develop some of these recipes into something that just might rock the planet. Not in a god-like way or anything. Just good eats.
The original name of these pancakes was Rich Pancakes. Which I then started calling Rich People Pancakes. But then I thought you’d think there was gold or something in there, so I changed the name to Fancy Pants Pancakes. And just to be clear, you don’t have to be wearing fancy pants when you eat them. In fact, you should be wearing floofy pyjama pants. And a t-shirt with stains on it.
Now I’m not going to tell you that these pancakes are miraculous. I’ll leave that sort of stuff to the Sisters. But they are really, really good. Light and airy, yet filling. I ate some for breakfast, and then wasn’t hungry again until late afternoon. And in my world, that’s an almost-miracle. Pour some maple syrup all over these babies, and you’ll know things are right in the world.
I’d like to suggest that you eat breakfast in bed this weekend. You know the holidays are just around the corner right? You know you’re going to be all stressed out, right? It’s going to be okay. Breathe. And eat pancakes.
. . .
Fancy Pants Pancakes
recipe: inspired by a recipe found in The Martha Cookbook (a selection of recipes from the Sisters of St. Martha)
Yields about 12 pancakes.
- 1 1/2 cups flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- pinch of nutmeg
- 2 tablespoons sugar
- 2 eggs, separated
- 1 1/4 cups milk
- 1/2 cup margarine, melted and cooled
Begin by sifting the flour, baking powder, salt, nutmeg and sugar together. Set aside.
In a large bowl, beat the egg yolks lightly with a whisk. Stir in the milk, and set aside.
In a medium sized bowl, beat the egg whites until stiff, and set aside.
Add the flour mixture to the egg yolk mixture a bit at a time, blending until smooth after each addition. Stir in the melted margarine. Fold in the egg whites.
Heat a griddle or large skillet over medium-low heat. Brush pan with some butter or canola oil, and pour 1/4 cup measures of the batter into the skillet, allowing plenty of room for spreading. Cook until the top of each pancake is speckled with bubbles and some bubbles have popped open, and then flip and cook until the underside is lightly browned.
Let your melted margarine cool before you add it to your wet ingredients – hot margarine will make the eggs cook in the batter. Bleck.
You want your skillet to be well heated – start pre-heating as you are mixing your batter. I like to keep the heat medium-low, for slow, even cooking. The second side of the pancake will take less time to cook than the first side. Ideally, you only want one flip.
If not serving immediately, keep the pancakes warm by placing a plate on a baking sheet, and warming in a 200°F oven. As the pancakes come out of the skillet, place them on the plate in the oven. I keep my pancakes in there until they are all cooked and then serve immediately.
Warm your plates before serving – it will keep the pancakes from getting chilled when they come out of the skillet/oven.