Toothsome is the operative word here. If you are a fan of light and fluffy 'white bread' pancakes, you may not want to make these. Oats, cornmeal , pecans and wheat flour all lend great textures. Brown sugar, orange juice and butter help keep them moist. They are dense but tender and have an overall sweet nutty flavor highlighted by the bright acidic tones of the berries.
For years I craved pancakes that were the opposite of what I see everywhere ( white flour, white sugar, airy, bland.) I wanted a pancake with lots of texture and chew. Inspired by a Silver Palate recipe, I finally created these because I could never find pancakes- in restaurants- that were remotely like them.
Combine Flour though sugar and mix well with fork, breaking up any lumps of brown sugar. Add pecans.
Combine butter through zest and add to dry ingredients, combining quickly and thoroughly. Batter should be thick, not thin. If batter needs thickening, add a little cornmeal or oats. (Thick= batter should not spread much in pan.)
Melt a thin coat of butter in non stick skillet over med high heat. When hot and sizzling,but not brown and burning, quickly add fruit to batter and drop spoons of batter into skillet, forming approx. 3” pancakes (easier to flip when this size.) Cook a few minutes til air bubbles show on surface and their bottoms are medium brown. Turn cakes and complete cooking.
Syrup: Combine maple syrup and orange, heat and serve with pancakes.
Note: This recipe makes approx. 24 pancakes. Option- divide dry ingredients into 2 containers and store in frig for future use or gifts. Add wet ingredients when make pancakes.
I am always on the lookout for innovative recipes, which is why I am just ga-ga over my recently- discovered Food52 with its amazingly innovative and talented contributors. My particular eating passions are Japanese, Indian, Mexican; with Italian and French following close behind. Turkish/Arabic/Mediterranean cuisines are my latest culinary fascination. My desert island ABCs are actually 4 Cs: citrus, cumin, cilantro, and cardamom.
I am also finally indulging in learning about food history; it gives me no end of delight to learn how and when globe artichokes came to the U.S., and how and when Jerusalem artichokes went from North America to Europe. And that the Americas enabled other cuisines to become glorious. I mean where would those countries be without: Corn, Tomatoes, Chiles,Peanuts, Dried Beans, Pecans, Jerusalem Artichokes??!
While I am an omnivore, I am, perhaps more than anything, fascinated by the the world of carbohydrates, particularly the innovative diversity of uses for beans, lentils and grains in South Indian and other cuisines.
Baking gives me much pleasure, and of all the things I wish would change in American food, it is that we would develop an appreciation for sweet foods that are not cloyingly sweet, and that contain more multigrains. (Wouldn't it be fantastic to have a country of great bakeries instead of the drek that we have in the U.S.?!)
I am so excited by the level of sophistication that I see on Food52 and hope to contribute recipes that will inspire you like yours do me.
I would like to ask a favor of all who do try a recipe of mine > Would you plse write me and tell me truthfully how it worked for you and/or how you think it would be better? I know many times we feel that we don't want to hurt someone's feelings, but. i really do want your honest feedback because it can only help me improve the recipe.Thanks so much.