They’re also known as flapjacks, griddle cakes, hotcakes, crêpes, and a bunch of other synonyms.
Whatever you call them, pancakes have been a breakfast favorite for centuries. Since, apparently, they turn up in recorded history in about 500 B.C., you might have something in common with Julius Caesar without having to watch your back. The Roman Emperor didn’t have Aunt Jemima, Hungry Jack, or IHOP, but his breakfast preferences might not have been that different from ours.
Pancakes also make the American history books. It is said that Thomas Jefferson loved the pancakes made in the White House so much that he sent the recipe back to his hometown. They were a simple and popular food in the Wild West as well: have skillet, will travel.
While there are many names for the humble pancake, there are also a lot of recipes. You’ll want one so good you’ll be smiling while doing flips in the kitchen (To the pancakes. With a utensil. Doing somersaults is not advised while cooking.). And going from flat to fluffy isn’t just an old shampoo slogan; it also pertains to making pancakes that have some height. You don’t want pancakes that have the thickness of a frisbee.
For the best advice on how to make great pancakes, it helps to pick the brains of people who have made a career out of preparing breakfast.
Secret Ingredients
Chef Suzanne Vizethann has done just that. A chef in Atlanta, she put her love of breakfast to work, opening a restaurant in Maine that specializes in what many say is the most important meal of the day. “I have always loved breakfast foods and was tired of working nights,” she told The Epoch Times. So why not serve breakfast anytime? There’s no rule that pancakes have to be eaten in the morning. “We are an all-day breakfast/brunch restaurant serving up classics, known for our fried chicken, biscuits, and pancakes,” she said. “We love supporting local [products] and cooking seasonally. Our pancakes have always been very popular. We use high-quality ingredients and make the batter fresh daily.” Her Buttermilk Kitchen is named after the key ingredient in the batter.
At her restaurant, blueberry pancakes are very popular. Customers love them topped with caramelized bananas and house-made whiskey syrup. She makes the batter in a mixer with a whisk attachment, then cooks the pancakes on a large griddle pre-seasoned with oil or clarified butter.
Why is buttermilk a better choice instead of plain milk? “Buttermilk has a lot of flavor and makes the pancakes more tender and fluffy,” she explained. Don’t want syrup on top? Vizethann likes real vanilla whipped cream and butter. She added that honey is also a good substitute for syrup.
It’s in the Method
In upstate New York, the Phoenicia Diner (its slogan: Come for the mountains, stay for the food) is renowned for its pancakes. It turned out 72,000 last year—and that was just the buttermilk flavor. Do the math and you can see that it served a lot of breakfasts.
Director of operations Courtney Malsazski says that, while the key ingredient is butter, its approach also focuses on the way the batter is prepared. Instead of beating it to death to get lumps out, she suggests that you try a more gentle touch. “The real secret is to just barely mix the batter until it looks incorporated,” she said. “Do not just start stirring it. Take a wooden spoon or spatula (not a whisk) and just gently fold everything together.” For nice, fluffy pancakes using this method, don’t rush. Have a little patience once you’ve mixed the batter. “Let it sit for 10 minutes,” she said. “That’s how you get the height. You want the batter to be room temperature.”
That’s how Phoenicia Diner makes pancakes it is proud of. “They are not your average flat diner pancake,” Malsazski said. “Ours have a lot of height to them and a lot of flavor. Right when you see them, you can tell there is something different and special about them.” If you are making them at home, she said, it doesn’t matter if you use a griddle, iron skillet, or frying pan.
Her diner offers several flavors: buttermilk, buckwheat, vegan, and, in the fall, apple cider. “Buttermilk reigns supreme,” she said, but “all types have a very loyal following.”
And if you want to serve Phoenicia Diner’s perfect pancakes at home, there’s a little help. “We recently released a pancake mix so everyone can enjoy them when they can’t make it out to the Catskills,” she said. They sold 5,000 bags last year.
As for her personal favorite way to have pancakes, one topping might surprise you: “Butter, a tiny bit of syrup, and flaky sea salt. I like to keep it simple. I eat our pancakes without syrup sometimes. They have enough flavor on their own.”
Sure, you can pick up pancake mix in the grocery store, but making everything from scratch with healthy ingredients and taking the time to do it right will take your pancakes to another level.
