Friday, November 9, 2012

Back By Popular Demand: CAF Pancakes!

I love pancakes. I figured out this recipe from adapting a few and it creates the fluffiest, sweetest, pancakes ever. Feel free to add blueberries, chocolate chips, fresh fruit and powdered sugar to top it off. I only use cast iron greased with real butter when I make mine (If you're falling, dive) Enjoy!

Cold Antler Pancakes
1 1/2 cups organic flour
3 tsp baking powder
1 tsp salt
1 tsp vanila
1/2 cup sugar
1 farm egg
1 1/3 cups milk

Tun on the range and heat up the skillet at a medium high heat, make sure a good spoonful of butter is melting in the pan and coating it with a good layer. Mix all dry ingredients in a bowl, then add the egg and milk. Mix fast and quick and then give it about 4 minutes to set and get fluffy (from the baking powder) in the bowl. When "risen" pour into skillet to the size you like your cakes. You know a pancake is ready to flip over when the middle bubbles. Serve hot with real maple syrup (Grade B, son. Grade B is dark, rich, and get this tastes like maple.none of that flatlander grade A sugar water they sell in gift shops okay?)

21 Comments:

Blogger Kristin said...

I made pancakes this morning too! Great minds.

November 9, 2012 at 9:52 AM  
Blogger farmwifetwo said...

The family story goes that when the grading system came out they made their syrop to the regulations.

Dh's Grandmother took one look at it and returned it to the boiler. She would not sell that stuff to her customers.

We still use the very same scoop that has been used... forever and a day... on this farm to test our syrop. When it shales off the scoop then it's ready to be boiled.

I'm going to have to ask Dh but I believe naturally hard maples are lighter and soft maples are darker. But still... get the good stuff, not the barely syrop version.

November 9, 2012 at 10:03 AM  
Blogger Victoria said...

Ditto.. I like to take it a step further by heating the plate and syrup so the pancakes/waffles don't get cooled off prematurely. YUMMMM!

November 9, 2012 at 10:08 AM  
Blogger Victoria said...

This comment has been removed by the author.

November 9, 2012 at 10:08 AM  
Blogger Alison said...

I've just recently learned of the joys of homemade buttermilk pancakes. And thanks to King Arthur Flour's cookbook, I learned how to clabber regular milk to fake it. (Guess I know what I'll be doing tomorrow morning!)

November 9, 2012 at 10:21 AM  
Blogger Shannon Morgan said...

Amen to Grade B maple syrup. Wouldn't have any other. Thanks for the recipe!

November 9, 2012 at 10:31 AM  
Blogger Rebecca said...

Just in time for Weekend Pancakes! Thanks for the recipe! For anyone else not lucky enough to live as close to maple-syrup-land as Jenna, (Hello Ohio!) I found some great Grade B Maple Syrup at Trader Joes. I know that's not a nationwide store, but if you have one, they sell two types of Grade B Maple Syrup and both are dee-lish!

November 9, 2012 at 11:02 AM  
OpenID 6c18c976-cc72-11e1-ba4b-000bcdcb471e said...

you are so correct. Lived in VT all my life and I never understood why anyone would buy grade A syrup. B in our house, all the way

November 9, 2012 at 11:31 AM  
OpenID janetgordon said...

Sounds like there will be blueberry pancakes on my menu soon as I go down to the farm market and get maple syrup (grade B of course!) and eggs.

November 9, 2012 at 12:08 PM  
Blogger lemontreelane said...

I just love that photo!

November 9, 2012 at 1:25 PM  
Blogger lemontreelane said...

Love that photo!

November 9, 2012 at 2:51 PM  
OpenID vintageandhandcraftedinnovascotia said...

Now I'm longing for pancakes - need to go buy some Grade B maple syrup and fast!!!
Am going to share the permalink to this recipe in my next blog post!
Yum!

November 9, 2012 at 4:08 PM  
Blogger rabbit said...

These are the BEST pancakes and the only ones we eat now ever since you first posted this recipe! ;)

November 9, 2012 at 6:19 PM  
Blogger Karen said...

Amen to grade B! I grew up in NH and the grade A is only for tourists. ;) They think A must be better....

November 9, 2012 at 7:34 PM  
Blogger Cathy said...

Add some cinnamon to that mix - yummmmm, yummmmm.

November 9, 2012 at 8:11 PM  
Blogger acupuncturepxie said...

I love that thesewomen are flipping pancakes with cast iron skillets. I dont think most modern women can even pick up a cast iron skillet, let alone toss a pancake in one. i accredit my strong wrists to daily milking and only cooking in cast iron, those things are heavy:)

November 10, 2012 at 12:59 AM  
Blogger acupuncturepxie said...

I love that thesewomen are flipping pancakes with cast iron skillets. I dont think most modern women can even pick up a cast iron skillet, let alone toss a pancake in one. i accredit my strong wrists to daily milking and only cooking in cast iron, those things are heavy:)

November 10, 2012 at 1:00 AM  
Blogger bree said...

Real maple syrup is the only thing in this house. I love pancakes but don't make them much anymore since giving up flour except for buckwheat pancakes which I'll make once in a while. I agree, cast iron is the way to cook them.

November 10, 2012 at 9:30 AM  
Blogger Brenda London said...

Grade B, the stuff your sugaring friends give you for a trade or just out of friendship. ummmm.

November 11, 2012 at 11:51 AM  
Blogger Brenda London said...

Grade B, the stuff your sugaring friends give you for a trade or just out of friendship. ummmm.

November 11, 2012 at 11:51 AM  
Blogger Clockwork Jackal said...

I live in the Pacific North West, where real Grade B maple syrup is mighty hard to come by. I stead, I make Blackberry syrup from the wild blackberries that grow everywhere. It's ah-mazing

November 11, 2012 at 10:13 PM  

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