Pancakes Part II – Tips from a Portsmouth Bed and Breakfast

Did you read our pancake post from June 23, 2011?  If so, you may have tamed your griddle and established the exact spot on the burner dial to cook your favorite pancake. Congratulations! At the Martin Hill Inn, the setting is between 1 and 2 o’clock, by the way.

If you have been enjoying our basic pancake recipe (see June post), we thought a few easy variations might be welcome.  Of course, you could save yourself the trouble and visit us at our bed and breakfast in Portsmouth where we’ll serve them to you personally.  No?  Okay, for those do-it-yourselfers, here goes:

  • Apple Cinnamon Pancake: To each basic recipe, add 1 tsp of ground cinnamon to the dry ingredients. In the morning, add one apple, peeled, cored and diced with the final mixing. If you prefer, the apple can be peeled and shredded. Or for a little more fiber, leave the skin on.

  • Blueberry Pancake: Add a cup of fresh blueberries, stirring them into the batter at the last mixing. If you are using frozen blueberries, defrost them overnight by placing them in a seive over a metal bowl on the counter. This will allow the water to drain away and results in less “blue” or grey coloring in your cooked pancake. Personally, I don’t mind the color. It just says, there’s lots of blueberry in this pancake!

  • Cranberry Nutmeg Pancake: Add 1/2 to 1 tsp ground nutmeg to the dry ingredients. Add about 1 cup of dried cranberries to the wet ingredients of the basic recipe. The cranberries will absorb some of the moisture and will have a better texture in the cooked pancake.

  • Banana Pecan Pancake: These additions are best added in the morning to prevent sogginess in the case of the pecans and browning of the bananas. Add 1/2 cup (or more) of toasted chopped pecans and 1 to 2 diced bananas to each basic recipe. To dice bananas, I recommend peeling, then slicing in half the long way and each half again so you have long quarters. With the four pieces next to each other, cut across to make a neat dice.

  •  Cornmeal Pancakes: This is the quick version where you simply substitute 1/4 cup of cornmeal for 1/4 cup of flour. This will add a little texture to the pancake, but I do not really consider this a true cornmeal pancake. That will be another blog post.

Please remember that the amounts are all subject to personal taste.  Altering the volume of fruit, nuts or spice to suit your preference is absolutely encouraged.  Keep a copy of the recipe on hand and make notes until you find your perfect combination.  Don’t forget the real maple syrup.  Happy griddling!