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If there’s a father in your household, fix him a festive breakfast on Father’s Day (June 21), including seasonal fruits, hot coffee, bacon or sausage and a stack of homemade pancakes. But, really, you need no excuse to fix pancakes, because they make any Sunday breakfast special.

Virtually every country has its version of pancakes. In Europe, there’s French crepes, German pfannkuchen and Danish aebelskiver. Mexico offers a simple hot cake. (It can even be argued that the tortilla is a form of pancake although it is seldom offered as a breakfast food.) Most Asian countries have their versions of pancakes as well, often using buckwheat or rice flour. But nothing beats good old American pancakes, made with basic ingredients and served with lots of butter and maple syrup.

For Father’s Day and a month of Sundays, here’s four favorite pancake recipes.

FLY-OFF-THE-PLATE PANCAKES
This basic recipe yields outstanding results every time. Leftover batter can be refrigerated for several days. Before reusing, add a few tablespoons of milk to thin out the batter and add ½ teaspoon baking powder.

1 cup flour
¼ teaspoon salt
1 tablespoon sugar
1 tablespoon baking powder
1 egg
1 cup milk
2 tablespoons sour cream (or plain yogurt)
2 tablespoons melted butter, cooled to room temperature
Additional butter for greasing griddle

Sift the first 4 ingredients together into a medium bowl. In a separate bowl, combine the next 3 ingredients and add to flour mixture, beating with a wire whisk to prevent lumps. Whisk in the melted butter, and beat until smooth. If batter appears too thick, add a little more milk. Heat a flat griddle over medium-high heat for 3 minutes, and brush on melted butter, Drop batter onto griddle, using about 2 tablespoons of batter for each one. Let one side brown until golden; turn and brown on the other side. Adjust heat as necessary, and brush griddle with melted butter between each batch. Makes about 12 large pancakes.

HEAVENLY HOTS
Also known as Silver Dollar pancakes, these delicate morsels will disappear as soon as you serve them!

4 eggs
½ teaspoon salt
½ teaspoon baking soda
¼ cup cake flour
2 cups sour cream
3 tablespoons sugar
Solid vegetable shortening for greasing griddle

In a medium bowl, combine all ingredients, and beat with a wire whisk until smooth. (Batter can also be prepared in a blender.) Heat a griddle over medium-high heat until it is very hot. Spread a thin film of shortening on the griddle, and drop small spoonfuls of batter onto the griddle. When batter spreads, pancakes should be no more than three inches in diameter. When a few bubbles appear on top, turn and cook on second side. Serve hot with butter and syrup. Makes about 4 dozen small pancakes.

BLUEBERRY PANCAKES
Blueberries are the perfect add-in for pancakes, and soon the local crop will be available. Here’s a trick I learned for maximum eye appeal: if you add the blueberries to the batter, you will end up with blue pancakes. Instead, spoon the batter onto the griddle first, and then drop a few blueberries into the center of each cake.

2 cups sifted cake flour
4 teaspoons baking powder
½ teaspoon salt
4 eggs, separated
2 cups buttermilk (or sour milk)
¼ cup butter, melted and cooled
½ teaspoon cream of tartar
2 cups blueberries, washed and dried
Additional butter for greasing griddle

Combine the first 3 ingredients in a large bowl. In a small bowl, beat the egg yolks and buttermilk. In medium bowl, with mixer on low, beat the egg whites until foamy. Add the cream of tartar, and beat at high speed until egg whites are stiff; set aside.

Stir the egg yolk mixture into the flour mixture, tossing lightly with a fork. Stir in the cooled melted butter; the batter will be slightly lumpy. Fold in beaten egg whites. Preheat a griddle and brush with melted butter. Pour out batter to make four rounds, and quickly drop six to eight berries onto each one. Cook until lightly browned underneath; turn and cook about 30 seconds on other side. Repeat with remaining batter, brushing griddle with butter in between each batch. Makes about 24.

OATMEAL PANCAKES
This low-fat treatment features heart-healthy oats and whole wheat flour. To further conserve calories, serve with fruit-flavored yogurt, pureed strawberries or applesauce.

1 ¼ cups skim or 1 percent milk
1 cup rolled oats
1 tablespoon canola oil
4 egg whites
½ cup whole wheat flour
1 tablespoon brown sugar
1 teaspoon baking powder
¼ teaspoon salt

Combine the milk and rolled oats in a medium bowl and let stand for at least 5 minutes. Add oil and egg whites, mixing well. Stir in the remaining ingredients, mixing just until dry ingredients are moistened. Preheat a griddle over medium-high heat, and coat with cooking spray. Use ¼ cup of batter for each cake. Cook until bubbles appear on top. Turn and cook on other side. Makes about 12.