Sophia writes: Last week Sally gave us a beautiful, spiritually reflective Friday Five, so it's time for something light and fluffy (literally). It's inspired by the fact that as I write this my dear spouse TechnoGuy, with the assistance of daughter Ladybug, is making a batch of chocolate chip pancakes with two Christmas presents. One is the Knott's Berry Farm mix which came along with jam, boysenberry syrup, and biscuit mix from my aunt (we ended up with two sets, since my parents passed theirs on to avoid sweet and carb-y temptation). The other is the large size Black and Decker electric skillet he was thrilled that I got him online -- our trusty wedding present normal size one still works at going on 20 years, but the Teflon is getting worn, and he wanted more cooking space. So pull up a chair to the kitchen table and tell us all about your pancake preferences.
1. Scratch or mix? Buttermilk or plain?
I have never been a real pancake fan, but I will eat them when we make them at home. The Captain usually makes them at our house. He uses Bisquick, as a rule. SO...mix and buttermilk. I also eat them when my mom serves them at my parents' bed and breakfast. She makes them from scratch.
2. Pure and simple, or with additions cooked in?
I do like pumpkin pancakes and blueberry pancakes...mmmm!
3. For breakfast or for dinner?
We usually have pancakes for Sunday lunch after all of us are home from church. Not too often for breakfast or for dinner.
4. Preferred syrup or other topping? How about the best side dish?
We usually eat them plain and simple - topped with syrup and butter. I prefer some fresh fruit and a very light sprinkle of powdered sugar best of all. The syrup route is far too sweet for my tastes. Sausage links and chunky applesauce are the best side dishes at our house.
5. Favorite pancake restaurant?
Locally - IHOP. Favorite place overall is Art's Tavern in Glen Arbor, MI and its sibling location the Friendly Tavern in Empire.
Bonus: Any tasty recipes out there, for pancakes or other special breakfast dishes? Bring 'em on!
Pumpkin Pancakes are my favorite:
1 1/2 cups flour
1 teaspoon Baking Powder
1 1/2 teaspoon Pumpkin Pie Spice
1/4 teaspoon Baking Soda
1/4 teaspoon salt
1/4 cup canned pumpkin
1 1/2 cups milk
3 tablespoons cooking oil
In medium bowl stir together the flour, baking powder, baking soda, salt and pumpkin spice. And in another bowl, beat the egg, canned pumpkin, milk and oil. Add flour mixture to the milk mixture and stir just till blended, but still lumpy. Pour about 1/4 cup of batter for each pancake onto a hot griddle or heavy skillet. Cook over medium heat till browned, turning to cook second side of pancakes. Makes about 10 pancakes.
Image courtesy of recipeland.com