Pancakes with a Light Hand

While small in build, I don't think anyone would describe me as "delicate". For starters, I have big hands for a small girl and on top of which, I am often known to be heavy handed... just ask my macarons. Overbeating may as well be my Red Indian name.

What does any of this have to do with pancakes? Indulge me while I explain how elusive light, fluffy pancakes have been for me until now.

I've tried numerous recipes — some using buttermilk, others just plain old flour, milk and eggs... and maybe a pinch of baking soda. After wielding my whisk to these unfortunate batters, I invariably find myself with pancakes that bear more resemblance to unleavened bread or leather pucks. You know the kind — chewy as a kitchen sponge, just like they serve in some backpackers' hostel in a Third World country, studded with aged bananas and drenched with diluted maple syrup.

Then last Sunday morning, I woke up looking for something new to whip up for breakfast. I reached into a book I haven't touched since I bought it two years ago and there it was: Buttermilk Pancakes. I all but gave it a quick glimpse — and luckily I did. Because it said, "Stir BY HAND until the batter is evenly moistened."
By hand! Could it be my hand alone, sans whisk or rubber spatula, could yield a lighter touch? No harm trying...

I am pleased to report that I made pancakes so good that morning, that I roused C from his Sunday sleep-in to have a taste.

Mixing it by hand helped meld all the ingredients together lightly and quickly so the gluten in the flour doesn't have time to stretch and render chewy pancakes. Of course it occured to me to try mixing my macaron batter by hand too — just in case it could help with my overbeating. Um, that didn't work so good.

Oh well, one thing at a time.


On another note, I've received a couple of emails and comments suggesting I add an RSS feed to this blog. Now the only reason why I hadn't done so is because I am a luddite and I had no idea how. Anyways, after 5 hours of trying, I think I've managed (see the bar on the right). If it doesn't work, let me know or better still, leave idiot-proof instructions as to how. Thanks everyone :-)



Buttermilk Pancakes
(adapted from a recipe from The Culinary Institute of America Breakfasts & Brunches)

2 cups all purpose flour
1/4 sugar
4 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
2 1/4 cups buttermilk
4 eggs
1/4 cup butter, melted and cooled

1. Sift the flour, sugar, baking powder, baking soda and salt into a mixing bowl.
2. Make a well in the centre of this mixture.
3. In another bowl, mix the eggs, buttermilk and melted butter. Pour this mixture into the well and stir by hand until the batter is evenly moistened.
4. You can now use this batter or store it for up to 12 hours in the fridge.

Marinated Mushrooms

After our trip from Spain, I decided to host a tapas party at Casa Sparaga. We loaded up the fridge with Sangria and put together a Spanish menu from "The New Spanish Table" and Cook's Illustrated. We enjoyed delicious patata bravas, tomato and red onion salad, sizzling garlic shrimp, meatballs, marinated mushrooms and even a cheese plate (no, I didn' do it! Corryn handled all cheese-related chores). For dessert, my signature molten cakes.

The mushrooms were very easy and tasted delicious. I made them the day before and pulled them out of the fridge an hr before guests arrived. They are also only 110 calories per serving.
On Sunday after the party, I had leftovers for breakfast with some baguette and tomato while reading Travel & Leisure. That's the life.

This week, I also capped off a work day at Boqueria on 19th Street between 5th and 6th for the first time. I enjoyed some great red wine, pan con tomate, blistered peppers and patata bravas. Highly recommend it.

Marinated Mushrooms (another hit from Cooksillustrated.com)

Skillet size limits the yield of this recipe; if you would like to double it, cook the mushrooms in two separate batches but marinate them together.

Thyme, parsley, or basil makes a good last-minute addition--use only one, however, not all three.

INGREDIENTS
3 tablespoons extra-virgin olive oil , plus 1 tablespoon for finishing
1/8 teaspoon red pepper flakes
Table salt
1 pound cremini mushrooms or white button mushrooms, cleaned, left whole if small, halved if medium, quartered if large
2 tablespoons lemon juice from 1 lemon, plus 1 tablespoon for finishing
1 medium clove garlic , sliced very thin
1 large shallot , chopped fine (about 1/4 cup)
1/4 small red bell pepper , chopped fine (about 1/4 cup)
1 teaspoon minced fresh thyme leaves or 1 tablespoon chopped fresh parsley or basil
Ground black pepper

1. Heat 3 tablespoons oil, red pepper flakes, and 1/2 teaspoon salt in 12-inch skillet over medium-high heat until shimmering but not smoking. Add mushrooms and 2 tablespoons lemon juice; cook, stirring frequently, until mushrooms release moisture, moisture evaporates, and mushrooms have browned around edges, about 10 minutes. Spread mushrooms in single layer on large plate or rimmed baking sheet; cool to room temperature, about 20 minutes. When cooled, transfer mushrooms to medium bowl, leaving behind any juices. Stir garlic, shallot, and bell pepper into mushrooms, cover with plastic wrap, and refrigerate at least 6 or up to 24 hours.

2. Before serving, allow mushrooms to stand at room temperature about 1 hour. Stir in remaining 1 tablespoon olive oil, 1 tablespoon lemon juice, and thyme and adjust seasonings with salt and pepper just before serving.