Let’s talk pancakes. Finally. It’s been a spectacularly shitty couple weeks and I’d like nothing more than to discuss this little contest thing we got going on…
I was impressed with the variety of pancake secrets revealed by the recipes submitted. One called for specifically, a griddle. Another sweetly suggested a few drops of red food colouring to charm your favourite little girl with pink pancakes. Yet another with the admonition that “this isn’t rocket science, people” and that you can add milk or yogurt until, y’know, the batter looks right. On a side note, I’d like to confirm with a rocket scientist that this ISN’T rocket science because I really wouldn’t know, I’m just a data analyst.
And then there was the winner: Blender Pancakes. Not only did this recipe call for a blender, but also cottage cheese, specifically, creamy small curd cottage cheese, which I’ve never had occasion to search for but AM IMMEASURABLY INGRATIATED TO DANIEL because hola crap, is this stuff good! I didn’t find anything specifically labeled creamy, but I did find some Vermont Style, which fits the description and makes me want to eat buckets of cottage cheese every night for dinner. And I’ll be making some kind of dip too. Ooo, ooo, and putting grapes in it. And so on in that fashion, at least until the cost of greek yogurt comes down.
Also, Cabot Creamery is relatively local, in that it would be easily within-state distance if I lived in the midwest which, thankfully, I do not. Our states are small up here, but scrappy, and Vermont proudly produces cheeses of all varieties that make us proud to be New Englanders, because most of us would be considerably less proud to be Wisconsiners.
Daniel would have been the proud new owner of one snazzy-looking and totally kitsch Automatic Pancake Maker, which hails from the era of scripty diner-writing, if it hadn’t turned out to be um, nonfunctional actually. Not completely nonfunctional, but it did leak batter all about and made a terrific mess. Thankfully, I had a backup Automatic Pancake Maker that is better designed, so I used that instead. I would argue that “pancake dispenser” would be a better term as this thing is neither automatic nor self-sufficient in making pancakes, but the marketing department never consulted me.
Even the better dispenser is not really meant for such a thin batter. I cite as evidence what happens with a thin batter in an automatic pancake maker when the user is attempting to photograph it as well. That thing practically barfed up the hugest pancake I’ve ever unintentionally made.
In trying to avoid this from happening again, I ended up with some interesting modern art kidney-shaped pancakes with holes in them, in addition to a stack of pancakes where not a single one is the same size as any other. Despite their size variance, they did remain more-or-less round, and certainly more than when I try to use other pancake dispensing techniques, so I’ll chalk this gadget up as a moderate success.
I’m kinda happy that the process is so simple, thus letting me ramble on and on about rocket scientists, cottage cheese varieties and products that failed to catch the public’s imagination for obvious reasons. The process is basically “blend all this stuff and then make yourself some pancakes out of it.” That’s it. I like that these are skinny, high-protein little treats that are almost a pancake-crepe hybrid. No leavening, but still a lighter-than-rubbery texture given how thin they are, which can be attributed to the whippiness of egg whites in a blender. I like a good skinny pancake m’self, though they do not accommodate blueberries very well . . . but no reason you can’t throw a handful in the blender.
Another nice thing about these is how quick it is to accumulate a stack. About a minute a side and tada! Pancake. I used my electric griddle because um, it’s awesome, and even though it isn’t the best-ever griddle, it’s well worth the $20. This will not be the last you see of this thing.
Even though I’m a syrup dipper, it’s not as pretty as catching a little drop of syrup glistening from a stack of pancakes, so I did that. For my art. I suffer for it, you see.
And I call this one “Pancake Sunrise,” despite the fact that it was photographed around 2am and would have been inedible by sunrise.
The crepey texture aids this little photographic feat, bee-tee-dubs. See?
Way to go, Daniel. You win.
courtesy of Daniel and 50 tastebuds’ taste test efforts
Combine in a blender:
1 c small curd cream-style cottage cheese
4 medium or large eggs
1/2 c unbleached white flour
1/4 t salt
1/8 c melted butter
1/8 c canola oil
1/2 c skim or 2% milk
1/2 t vanilla
Whirl at high speed 1 minute. Grease griddle thoroughly before cooking.
Serves 3 as main dish.
Always make the first pancake right in the middle of the griddle at the hottest part. It will get bubbles as any good pancake should but don’t let that be your only guide — you have to keep trying to turn it up at the edge to make sure its cooking right. The key is to flip it as soon as you can. Hopefully this occurs at the point that its golden brown. If it takes more than a minute or so to cook, turn up the heat! If it is too dark when it sets up enough to flip, then turn it down. Temperature variations on the griddle are not your friend.
Don’t you want nothing more than pancakes now?? If so, I’ve done my job.
nutrition summary (1/3rd batch): 390 calories, 26g fat (yikes!), .6g fiber, but 20g protein; ~ 10 weight watchers points