We all crave breakfast for dinner every once in a while, and if you are anything like me you crave breakfast 24 hours a day, 7 days a week. Well, we were totally craving breakfast the other night and we haven’t made pancakes in quite a while. I thought it was time. I’ve had some great ideas in my day, but this one takes the cake. No pun intended. Or was it intended? Hmmmm, you decide. =) In all seriousness though, this really did totally take the cake. These extra special pancakes are made with a combination of ten grain flour and cake flour (for extra fluffiness) and topped with a homemade whipped cream and apples that have been sautéed in butter, sugar, cinnamon and nutmeg. If that doesn’t have your mouth watering, I don’t even know how to begin to help you. I made these cakes twice this week, and I learned some tips and tricks along the way. Get excited for breakfast for dinner (or breakfast, lunch or brunch)…and a great beer pairing that takes you right back to October!
So I learned a few things whilst I was making these little pillows of heaven.
Number 1: You can follow your recipe the same exact way each and every time, and each and every time it will come up just a bit different. I can’t even begin to explain why this happens. When it comes to baking, you usually go for exact measurements, and although I am not baking these pancakes; I treat them as though I were. Anytime baking soda or baking powder is involved I always do things the same way each and every time. The first time I made these this week, the batter totally did not come out thick enough. It was literally a thin, soupy mess. I had to keep adding flour to FINALLY get the pancake consistency that everyone dreams of. The following morning, I made them again (for photo taking purposes) and I literally used about 1/4 cup less of flour. Weird right? I think the moral of the story is to start with as little as possible of flour and work your way up. You certainly don’t want the batter to be so thick that it doesn’t “glop” nicely onto the griddle (or skillet). You can always add more flour, and this is usually the trend I tend to follow. Again, I don’t even know how to begin to explain this. Maybe it’s the humidity? Maybe it’s the dryness? Maybe it’s the altitude? It could be that the egg you used it just a little bit bigger than the last one you used. In any case, just be careful =).
Number 2: Whipped cream always makes breakfast/brunch 100 times better. Do yourself a favor and never skip the whipped cream part. It always tends to bring a ray of sunshine into my life.
Number 3: Yes, you can add syrup. I can’t live without the stuff. I douse my pancakes in syrup. It compliments the apples and whipped cream very well =).
Number 4: This will be the last “tip” since I feel as though I’m getting redundant…Ten-grain flour is not the easiest thing in the world to find. You can most certainly use multi-grain. This substitution will work just fine.
Number 5: Yes, I’m sorry. I do have one more “tip.” Regular milk can totally be substituted for the buttermilk (or Almond Milk). I suggest using whole milk or 2% though if you use the regular stuff. I just really really like buttermilk in my pancakes.
Yes, beer can totally be paired with breakfast items. I promise, you will not be breaking any code rule or anything. It’s especially ok when you are eating breakfast for dinner. I went a little unconventional today and decided to break out a pumpkin ale. You totally can not go wrong with a great pumpkin ale and Elysian Brewing’s Great Pumpkin Ale is one of my all time favorites. Pumpkin goes so well with sweets, and we would be lying to ourselves if we said that these cakes aren’t sweet. I know that there isn’t any pumpkin in these pancakes, but it doesn’t mean the dish and the beer don’t compliment one another. For a full review on Elysian Brewing’s Great Pumpkin Ale click here. Zach has a ton of information on pumpkin beers from last year’s pumpkin beer tasting. I know that the chances of you having a pumpkin beer lying around are slim to none. So you may just have to wait until this fall to try it out, but if you just so happen to have a pumpkin beer lying around (doesn’t have to be Elysian’s Great Pumpkin Ale), give it a go. I’m sure you will be more than pleased.
I hope everyone had a great week and is looking forward to a fabulous weekend! Tomorrow I’m making Key Lime Pie (or my version of key lime pie), but then Sunday we will be off to the Grand Canyon to show my sister the sites =). Don’t worry though. I will not forget about all of you. Looking forward to sharing some great recipes and tips for traveling with food next week! Happy Weekend!
- FOR THE APPLES
- 2 tablespoons unsalted butter
- 2 apples peeled and diced
- 1/4 cup sugar
- 1/2 teaspoon cinnamon
- 1/2 teaspoon ground nutmeg
- FOR THE WHIPPED CREAM
- 1 cup heavy whipping cream
- 1 tablespoon granulated sugar
- FOR THE PANCAKES
- 3/4 cup ten-grain flour or multi-grain
- 1/2 cup cake flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 egg
- 1 tablespoon canola oil
- 1 cup buttermilk
- 1 teaspoon vanilla extract
- 2 tablespoons butter
- Starting with the apples, melt the 2 tablespoons of butter in a saucepan over medium heat. Add the apples and cover. Reduce the heat to low and cook until tender, about 15 minutes. Add the sugar, cinnamon and nutmeg and increase the heat to medium. Once bubbly, again reduce the heat to low and keep warm on the stovetop until ready to serve.
- For the whipped cream, combine the heavy whipping cream and the sugar in a stand mixer, with the whisk attachment fixed. Beat on medium speed until soft peaks form. Transfer to the refrigerator to chill until you are ready to use.
- For the pancakes, whisk together the flours, baking powder, baking soda and salt in a large mixing bowl. In another bowl, whisk together the egg, oil, buttermilk and vanilla extract until smooth. Gently fold the wet ingredients into the dry, mixing until just incorporated. Do not overmix. If you find the batter to be too thin, add more ten-grain flour a tablespoon at a time until you reach a thicker consistency.
- Heat a griddle over medium heat and melt a tablespoon or two of butter. Using a ladle, ladle in dollops of pancake batter. Once bubbles have formed, flip the pancake (about 3-4 minutes). Cook for another 1-2 minutes, or until the pancake is cooked through. Remove from the pan and transfer to a serving plate.
- Top the pancakes with the whipped cream and sautéed apples. Enjoy!