David Cottrell
Head Chef
Pancake Throw Down without Bobby Flay. David Cottrell is your humble cook, chief judge and bottle washer.
I told Goodweed of the North and CharlieD that I would do a throw down of their pancake recipes, one against the other and provide feedback. Just as I suspected would happen, they are both winners but with some subtle differences which should be respected to have the best of the best with either.
Starting with Goodweed’s: his are very light, just as described “melt in your mouth.” To obtain this status please follow his instructions exactly. Goodweed’s pancakes are at their very best with classic American breakfast foods and with pure maple syrup – none of that artificial stuff please. They are at the top of their game hot off the griddle or out of the pan, right then. Have everything ready and warm; plates, any sausages, eggs, whatever, and be sure to have the butter at room temperature and the real maple syrup hot and ready to go.
CharlieD’s are also exactly as described and with a subtle difference. They are a touch more dense – not tough, oh no - slightly more “to the tooth” - and don’t demand as much delicate treatment as Goodweed’s. Because of this, pile up a warm serving plate with the pancakes and have at it. Rather than maple syrup they go best with sour cream and jams. For this reason they are more versatile, good with most any meal, as part of the main course or as a desert, or as a snack.
They are good out of the refrigerator; I just store in a zippy bag and heat up in the microwave. Goodweed’s don’t age as graciously but they aren’t supposed to.
I’m pleased with the results – now to their recipes and instructions, with a minor hint or two from me.
Goodweed’s World Famous Pancakes!
Dry Ingredients:
1 cup all purpose flour
1/2 tsp salt
2 tbls sugar or Splenda Sweetener
1 tbls double acting baking powder (Calumet or Clabber Girl are both brands)
Wet Ingredients:
1 large egg
3/4 cup milk
3 tbls cooking oil
Preheat a griddle over medium heat (Finding the right spot might take a trial; too cool not done, too hot burned. The heat can be especially important with sugar in the mix. D)
Place the dry ingredients into a large bowl and stir together with a wire whisk. Add the wet ingredients and stir with the whisk until you form a batter with little lumps in it.
Lightly oil the griddle and place three tbls of batter in each corner to form four pancakes. (I used the largest nonstick heavy bottom fry pan my daughter had and used two tbls of batter to make four pancakes at a time. D) Cook until bubbles begin to break on top of each pancake.
Tip: It’s best to cook the side dishes (sausage, ham, or bacon) before cooking the pancakes and keep them warm in the oven. Serve the pancakes immediately after they are cooked. Enjoy.
Tip 2: Tip 2: To take these pancakes over the top, sprinkle fresh blueberries on top of the pancakes after first placing on the griddle, before they have a chance to cook. Then, cook as directed above.
(Do take Goodweed of the North’s tips very seriously! D)
CharlieD’s Ukrainian Style Pancakes
Dry Ingredients:
1 cup flour
1/2 tsp salt
Wet Ingredients:
1 cup yogurt
1 egg (large D)
1-2 tsp baking soda (“killed” with approximately, very approximate D) 1-2 tbls vinegar. (I used Caulmet for both recipes. D)
(Preheat the griddle or pan – again it might take a trial to find the right heat. D)
Pour vinegar over baking soda until reaction stops. Mix wets into drys. Simple
CharlieD’s tips:
Sugar is optional, but I do not like to add it because sugar kind of makes it so they burn easier. (That is the reason for the heat sensitivity of Goodweed’s.)
If doubling or tripling cut down on eggs, same with salt.
Also, they taste better if fried in oil, not too much but I like to have bottom of pan oiled.
You can add a little bit of oil directly into the batter mix. I don’t do it.
I use plain yogurt. Seems to work better, but kids like vanilla or raspberry better You should experiment. (I used vanilla flavored. D)
Also, you can grate some apple into the mixture.
Serve with sour cream and some jam or jelly.
It is completely different texture than your typical American pancakes. (Agreed and a delightful difference! D)
(Charlie has photos posted in the DC gallery – the slightly oblong look of his pancakes is because he (and I) used a large spoon to ladle into the pan. D)
Pancake week in Ukraine this year of 2008 is, I believe, from February 12 to February 18. Almost missed it! Here is a link to read about this rather old pre- Christian celebration that has been merged from pagan days into the Christian calendar. Enjoy!
http://www.inyourpocket.com/feature/56131-Maslyana.html
