Plain or with a Punch
By Nancy Finch, Food Columnist
remember their mothers fondly for a favorite food, for one of my sons, it
will be pancakes!
Every Saturday morning, the Finch family eats pancakes
and has forever. Often Allen has called, although two hours away now, asked
if the pancakes are ready and vicariously joined us — or sometimes he
threatens to jump in the car and head home.
My recipe file box contains the tattered card that I no
longer need to refer to, of course. The bacon drippings called for, alas,
have been changed to vegetable oil. (They’re better with bacon drippings!)
But, occasionally, I get really tired of that now ancient “Buttermilk
Pancake” recipe and veer off into the unknown.
Those jaunts into experimentation are never
well-received. They’ll eat them, but grumpily. The pumpkin pancakes, the
... all thumbs down from the voters at the Saturday
So, in all honesty, it was with “Apple Nut
Pancakes.” “Where are our regular pancakes?” went the wail.
Trusting that some readers, like me, will actually
enjoy Apple Nut Pancakes, they are pictured and the recipe is included. For
the unadventurous in your family, the faithful Buttermilk Pancake recipe is
here as well. No use to try sneaking some surprise in. Those pancake purists
will catch you every time!
My pancake crowd also turns up their collective noses
at a favorite pancake treatment of mine — sour cream with preserves and
topped with fresh berries. Yum!
Syrup and butter. Syrup and butter. What a bunch of
bores I feed!
Apple Nut Pancakes
1 cup skim or
3 T oil
1 cup cereal
(flake-style such as grape nut flakes)
1 cup flour
2 t baking
1 cup finely
chopped cooking apple (1 apple)
Directions: In blender, combine eggs, milk and oil
until well blended. Add cereal and set aside for about 5 to 10 minutes. Add
flour, baking powder, cinnamon and salt to blender. Combine on low speed
just until ingredients are moistened. Stir in apples and pecans. Spoon about
one-fourth cup pancake batter onto hot, lightly greased (or sprayed) skillet
or griddle. Serve with sour cream and pecan halves or butter and syrup.
Finch Family Standard Buttermilk Pancakes
2 eggs, beaten
T vegetable oil (or bacon drippings)
2 cups flour
1 t soda
2 T sugar
Blender method (I always make pancakes in the blender): Combine buttermilk,
eggs and oil well in blender. Add dry ingredients. Stir just until well
mixed, at low speed. Batter will be lumpy. Bowl method: Same process, just
stir only until mixed. Makes 18 four-inch pancakes.