Chief Longwind Of The North
Certified/Certifiable
OK, I had to think about this one as various members of my family have favorites of my many creations. But all of them said that my signature dish has to be my pancake recipe, known by many as G.W's World Famous Pancakes. I'm not kidding.
First, I'll give you the original recipe, followed by variations on the pancake theme. Each of these recipes are good enough so that you can proudly serve them to anyone, at any meal. Enjoy.
Bob Flowers' Original - World Famous Pancakes
You will need two bowls and a non-stick griddle for this recipe as the wet and dry ingredients are made separately, and then combined. And start pre-heating the griddle after setting up your mis-en-place as it doesn't take long to make the batter. And the pancakes are at their absolute best when cooked immediately and served fresh from the griddle.
Ingredients:
Dry: Whisk together the following:
*1 cup all purpose flour
*1/2 tsp. salt
*2 tbs. sugar, or sucralose (if you want to use honey, please add to the wet ingredients)
*2 1/2 tsp. double-acting baking powder
In a separate bowl, whisk together the wet ingredients:
*1 large egg
*3 tbs. cooking oil
*3/4 cup milk
Pour the wet mix into the dry mix and whisk until the batter is just formed. Small lumps are ok and show that haven't over mixed the batter.
Rub a bit of butter on the hot griddle. Place three tbs. of batter on the griddle for each pancake. Cook as many as you can safely flip without place one on top of the others. Cook over medium heat until bubbles begin to form and pop on top. Flip and cook for another 2 minutes. Remove and serve with your favorite pancake topping.
Blueberry Pancakes
These are the absolute king of pancakes as far as I'm concerned. But others have other variations that they love. What makes these special is that I use only Michigan upper Peninsula wild blueberries that I and my family members have picked to make these. If you those blueberries aren't available to you, then use the best blueberries you can find.
Ingredients:
Dry: Whisk together the following:
*1 cup all purpose flour
*1/2 tsp. salt
*2 tbs. sugar, or sucralose (if you want to use honey, please add to the wet ingredients)
*2 1/2 tsp. double-acting baking powder
In a separate bowl, whisk together the wet ingredients:
*1 large egg
*3 tbs. cooking oil
*3/4 cup milk
Special Ingredients:
1 cup cleaned Wild Blueberries or Hucklberries
Pour the wet mix into the dry mix and whisk until the batter is just formed. Small lumps are ok and show that haven't over mixed the batter. Gently fold the blueberries into the batter.
Rub a bit of butter on the hot griddle. Place three tbs. of batter on the griddle for each pancake. Cook as many as you can safely flip without place one on top of the others. Cook over medium heat until bubbles begin to form and pop on top. Flip and cook for another 2 minutes. Remove and serve with your favorite pancake topping.
Buckwheat Pancakes:
Whenever u\you add another type of flour to what flour, you should do it in the ration of 2/3 wheat flour, 1/3 other flour. This maintains sufficient gluten in the batter to give a light and airy texture.
Ingredients:
Dry: Whisk together the following:
*2/3 cup all purpose flour
*1/3 cup Buckweat flour
*1/2 tsp. salt
*2 tbs. sugar, or sucralose (if you want to use honey, please add to the wet ingredients)
*2 1/2 tsp. double-acting baking powder
In a separate bowl, whisk together the wet ingredients:
*1 large egg
*3 tbs. cooking oil
*3/4 cup milk
Pour the wet mix into the dry mix and whisk until the batter is just formed. Small lumps are ok and show that haven't over mixed the batter. Rub a bit of butter on the hot griddle. Place three tbs. of batter on the griddle for each pancake. Cook as many as you can safely flip without place one on top of the others. Cook over medium heat until bubbles begin to form and pop on top. Flip and cook for another 2 minutes. Remove and serve with your favorite pancake topping.
Tip: Buckwheat honey is fabulous on pancakes of any kind.
Whole Wheat Pancakes
These are every bit as light, tender, and moist as are the original recipe pancakes, but with the more robust flavor and nutrition of whole wheat. I eat these more often as they are better for my blood sugar, and I enjoy the flavor of Whole Wheat. My DW, well she prefers the original, with blueberries of coarse. Oh, and whole wheat can be substituted in the above listed recipes as well.
Ingredients:
Dry: Whisk together the following:
*1 cup whole wheat flour
*1/2 tsp. salt
*2 tbs. sugar, or sucralose (if you want to use honey, please add to the wet ingredients)
*2 1/2 tsp. double-acting baking powder
In a separate bowl, whisk together the wet ingredients:
*1 large egg
*3 tbs. cooking oil
*3/4 cup milk
Pour the wet mix into the dry mix and whisk until the batter is just formed. Small lumps are ok and show that haven't over mixed the batter. Rub a bit of butter on the hot griddle. Place three tbs. of batter on the griddle for each pancake. Cook as many as you can safely flip without place one on top of the others. Cook over medium heat until bubbles begin to form and pop on top. Flip and cook for another 2 minutes. Remove and serve with your favorite pancake topping.
Dutch Babies
Why these are called Dutch Babies, I have no idea. But they are. I didn't create this recipe, as I did the above ones, but I love it, and the recipe is tweaked a bit.
Ingredients:
*4 tbs. butter
*3 eggs
*3/4 cup flour
*1/2 tsp. salt
*3/4 cup milk
*1 tsp. vanilla extract
Put 4 oz butter into a ten inch cast iron pan and put it in a 425 degree oven.
While the butter melts, whisk together the eggs until smooth. Add milk and then flour and whisk together until the batter is lump free.
When the butter is melted and starting to brown, remove the pan from the oven and pour in the batter. Place the pan back into the oven and
bake for 20-25 minutes. Remove from the oven and immediately place onto a plate. Fill freshly slice fruits such as strawberries, or peaches and dust with powdered sugar. Serve.
You can also fill with fruit pie filling if you desire, or even with savory ingredients.
Ok, so there's a sampling of some of my favorite pancake recipes. I could go on with sourdough pancakes, buttermilk pancakes, pancakes with M&Ms' added, or peanuts, or whole kernal corn, etc.
Tip number 2: Pork fat has less cholesterol in it than does butter. So if you love the flavor of bacon, or sausage, you can spoon hot bacon or sausage grease over your pancakes to infuse them with that flavor. You can also add vanilla to any of the above recipes, or spices such as cinnamon, nutmeg, allspice, ginger, etc.
And whenever you serve my original World Famous Pancakes, you should walk into the room with the pancake platter while everyone is singing;
"Pancakes are deliscious, Pancakes are so fine. I oughtta know, 'cause I like 'em so, that I eat 'em all the time." Lyrics- courtesy of my fondly remembered Grandpa Flowers.
Seeeeeya; Goodweed of the North
First, I'll give you the original recipe, followed by variations on the pancake theme. Each of these recipes are good enough so that you can proudly serve them to anyone, at any meal. Enjoy.
Bob Flowers' Original - World Famous Pancakes
You will need two bowls and a non-stick griddle for this recipe as the wet and dry ingredients are made separately, and then combined. And start pre-heating the griddle after setting up your mis-en-place as it doesn't take long to make the batter. And the pancakes are at their absolute best when cooked immediately and served fresh from the griddle.
Ingredients:
Dry: Whisk together the following:
*1 cup all purpose flour
*1/2 tsp. salt
*2 tbs. sugar, or sucralose (if you want to use honey, please add to the wet ingredients)
*2 1/2 tsp. double-acting baking powder
In a separate bowl, whisk together the wet ingredients:
*1 large egg
*3 tbs. cooking oil
*3/4 cup milk
Pour the wet mix into the dry mix and whisk until the batter is just formed. Small lumps are ok and show that haven't over mixed the batter.
Rub a bit of butter on the hot griddle. Place three tbs. of batter on the griddle for each pancake. Cook as many as you can safely flip without place one on top of the others. Cook over medium heat until bubbles begin to form and pop on top. Flip and cook for another 2 minutes. Remove and serve with your favorite pancake topping.
Blueberry Pancakes
These are the absolute king of pancakes as far as I'm concerned. But others have other variations that they love. What makes these special is that I use only Michigan upper Peninsula wild blueberries that I and my family members have picked to make these. If you those blueberries aren't available to you, then use the best blueberries you can find.
Ingredients:
Dry: Whisk together the following:
*1 cup all purpose flour
*1/2 tsp. salt
*2 tbs. sugar, or sucralose (if you want to use honey, please add to the wet ingredients)
*2 1/2 tsp. double-acting baking powder
In a separate bowl, whisk together the wet ingredients:
*1 large egg
*3 tbs. cooking oil
*3/4 cup milk
Special Ingredients:
1 cup cleaned Wild Blueberries or Hucklberries
Pour the wet mix into the dry mix and whisk until the batter is just formed. Small lumps are ok and show that haven't over mixed the batter. Gently fold the blueberries into the batter.
Rub a bit of butter on the hot griddle. Place three tbs. of batter on the griddle for each pancake. Cook as many as you can safely flip without place one on top of the others. Cook over medium heat until bubbles begin to form and pop on top. Flip and cook for another 2 minutes. Remove and serve with your favorite pancake topping.
Buckwheat Pancakes:
Whenever u\you add another type of flour to what flour, you should do it in the ration of 2/3 wheat flour, 1/3 other flour. This maintains sufficient gluten in the batter to give a light and airy texture.
Ingredients:
Dry: Whisk together the following:
*2/3 cup all purpose flour
*1/3 cup Buckweat flour
*1/2 tsp. salt
*2 tbs. sugar, or sucralose (if you want to use honey, please add to the wet ingredients)
*2 1/2 tsp. double-acting baking powder
In a separate bowl, whisk together the wet ingredients:
*1 large egg
*3 tbs. cooking oil
*3/4 cup milk
Pour the wet mix into the dry mix and whisk until the batter is just formed. Small lumps are ok and show that haven't over mixed the batter. Rub a bit of butter on the hot griddle. Place three tbs. of batter on the griddle for each pancake. Cook as many as you can safely flip without place one on top of the others. Cook over medium heat until bubbles begin to form and pop on top. Flip and cook for another 2 minutes. Remove and serve with your favorite pancake topping.
Tip: Buckwheat honey is fabulous on pancakes of any kind.
Whole Wheat Pancakes
These are every bit as light, tender, and moist as are the original recipe pancakes, but with the more robust flavor and nutrition of whole wheat. I eat these more often as they are better for my blood sugar, and I enjoy the flavor of Whole Wheat. My DW, well she prefers the original, with blueberries of coarse. Oh, and whole wheat can be substituted in the above listed recipes as well.
Ingredients:
Dry: Whisk together the following:
*1 cup whole wheat flour
*1/2 tsp. salt
*2 tbs. sugar, or sucralose (if you want to use honey, please add to the wet ingredients)
*2 1/2 tsp. double-acting baking powder
In a separate bowl, whisk together the wet ingredients:
*1 large egg
*3 tbs. cooking oil
*3/4 cup milk
Pour the wet mix into the dry mix and whisk until the batter is just formed. Small lumps are ok and show that haven't over mixed the batter. Rub a bit of butter on the hot griddle. Place three tbs. of batter on the griddle for each pancake. Cook as many as you can safely flip without place one on top of the others. Cook over medium heat until bubbles begin to form and pop on top. Flip and cook for another 2 minutes. Remove and serve with your favorite pancake topping.
Dutch Babies
Why these are called Dutch Babies, I have no idea. But they are. I didn't create this recipe, as I did the above ones, but I love it, and the recipe is tweaked a bit.
Ingredients:
*4 tbs. butter
*3 eggs
*3/4 cup flour
*1/2 tsp. salt
*3/4 cup milk
*1 tsp. vanilla extract
Put 4 oz butter into a ten inch cast iron pan and put it in a 425 degree oven.
While the butter melts, whisk together the eggs until smooth. Add milk and then flour and whisk together until the batter is lump free.
When the butter is melted and starting to brown, remove the pan from the oven and pour in the batter. Place the pan back into the oven and
bake for 20-25 minutes. Remove from the oven and immediately place onto a plate. Fill freshly slice fruits such as strawberries, or peaches and dust with powdered sugar. Serve.
You can also fill with fruit pie filling if you desire, or even with savory ingredients.
Ok, so there's a sampling of some of my favorite pancake recipes. I could go on with sourdough pancakes, buttermilk pancakes, pancakes with M&Ms' added, or peanuts, or whole kernal corn, etc.
Tip number 2: Pork fat has less cholesterol in it than does butter. So if you love the flavor of bacon, or sausage, you can spoon hot bacon or sausage grease over your pancakes to infuse them with that flavor. You can also add vanilla to any of the above recipes, or spices such as cinnamon, nutmeg, allspice, ginger, etc.
And whenever you serve my original World Famous Pancakes, you should walk into the room with the pancake platter while everyone is singing;
"Pancakes are deliscious, Pancakes are so fine. I oughtta know, 'cause I like 'em so, that I eat 'em all the time." Lyrics- courtesy of my fondly remembered Grandpa Flowers.
Seeeeeya; Goodweed of the North
