I’ve written about my ever-evolving pancake tinkering in the past, and I’m pretty sure this will not be the last post. However, it has been a little less than four years since I last mentioned these, so I suppose they are fair game. Especially since I am now converting everything over to printable recipe format with my shiny new plugin. 😀
As I mentioned before, these are the result of years of tinkering to come to a happy compromise between the eggy thin Finnish pancakes the hubby likes and the fluffier American ones that I’m used to. They’re a little of both, being thin and chewy enough to roll, but still absorbent enough should we feel the inclination to use maple syrup on them.
This reflects my current ingredient preferences. Most notably, I now use 15% lactose-free “ruokakerma” (food cream) similar to half and half rather than the buttermilk from before. I also sometimes substitute a bit of whole grain flour for a portion of the all-purpose, to give the fiber content a boost. I use baking powder instead of baking soda now, since taking out the acidic buttermilk meant adding something else for leavening.
These pictures were taken from a quadruple batch from last month. I froze the majority of it for post-baby breakfasts. Pancakes freeze and reheat very well, as long as you take some care in wrapping them.
Here you see that I placed wax paper between each serving (3 pancakes), then piled them all together into a tower to be wrapped in a few layers of aluminum foil. That way, they have several layers of protection from the freezer and I can remove just a few servings at a time as we need them.
Always date and label your food, so you don’t end up with a mystery package at the bottom of your freezer three years later 😉