Monday, March 21, 2011

Arch's Flapjacks from Diane Mott Davidson's Fatally Flaky

I finally tried another one of Diane Mott Davidson's recipes!  This time it was Arch's Pancakes.  They are really good.  I know they are good because my son loves them.  He doesn't like pancakes all that much but has actually asked for these again.  That is a very good sign coming from him.  I decided to double the recipe so we could have some for breakfast during the week. The batter is very thick.  If you make these and decide to double the batter, reduce the amount of flour to 2-1/2 cups and increase the buttermilk by 1/4 - 1/3 cup otherwise you will have extremely thick batter.  In the book, Arch makes a point of preparing clarified butter which is what they use in the pan to cook the pancakes.  I did this last time but skipped it this time.  This recipe is nice because you can make the whole batter in your food processor and never have to use a bowl.  Personally, I never thought of adding cottage cheese to pancakes before but it adds a bit of protein to breakfast. Nice!  Thanks Diane.

Arch's Flapjacks (aka The Fluffiest Pancakes Ever)
by Diane Mott Davidson in Fatally Flaky

1/4 cup (2 oz.) cottage cheese
1 egg
1 cup buttermilk
2 Tbs canola or safflower oil
1-1/2 cups flour
2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 Tbs. sugar (optional)
Butter, Maple Syrup or Fruit Preserves

In a food processor or blender, pulse the cottage cheese until it is smooth(er). Then add the egg, buttermilk, and oil.  Mix briefly until smooth.  Next, mix in the flour, baking powder, baking soda, salt and sugar just until combined.  The mixture will be thick, but if it seems too thick, add a tablespoon or two of buttermilk.   Heat a griddle or skillet over medium heat until a drop of water sizzles on the surface.  Then drop the pancake batter -- about a scant 1/4 cup for each -- and let cook until bubbles form on the surface and the edges seem dry around the edges.  Flip the pancakes and let cook for another minute or two, until the bottoms are lightly browned.  Serve immediately with butter and toppings or keep warm in a 200-degree oven.


The Creative Cook