So Fluffy

My history with pancakes starts at IHoP, moves on to Aunt Jemima’s pancake mix, makes a stop at Wince’s house in Silicon Valley, and finally graduates in my own kitchen. What you can see above is my latest batter concoction, which uses unsweetened shredded coconut in addition to flour. I’ve used almond flour before, which was nice too, if expensive.

One thing you have to know about me is that I get motion sickness, on planes, ships, sometimes even in cars. For long flights, I’m always on Dramamine or else I _will_ throw up. This was no different when I first visited the States in the early Nineties. One side-effect of the drug (in addition to feeling ZONKED!) is that I need lots and lots of food after I land, or else. So, having touched down in Boston, IHoP seemed like an adequate place to take care of that. Needless to say, the fluffy, buttery, syrup-drenched goodness of American pancakes found its way from my plate straight into my heart.

As a Young Adult, I did not cook much. Making pancakes seemed so far out of my league that I bought an honest to God pancake batter mix before flying home, and had anybody I knew who went stateside bring back a package if they could fit it in their luggage, because then you couldn’t find it here in Europe. Today, this seems ridiculous, but my mid twenties self did not think so ;-).

The first time I witnessed someone making pancakes from scratch was at my girl A’s then-boyfriend’s house some ten years later. And you know what? Those were quite good. Not saying better than at a good diner, but I took notes, and have been making pancakes ever since. There is just no decent diner culture where I live, so you need to make do…

My children don’t know any of this. They think my pancakes are the best in the world (which is sweet), and I try and live up to their expectations. Sometimes the plain version my daughter loves gets a bit boring, though, and I add fruit. Classic blueberries, but I’ve also done sliced bananas, sliced apples, raspberries and even tried strawberries but decided those were better as a topping.

I found the addition of shredded coconut was a good one. It adds a bit of texture and chewability that I’d urge you to try. Just substitute parts of the flour, maybe like a third. The ultimate ratio depends on lots of things, like how many eggs, what kind of flour you use, whether you use buttermilk or regular milk – generally, I use 500 ml buttermilk and three eggs for 4 ppl, add a generous slosh of maple syrup and a pinch of salt, whisk, and then add the dry ingredients until I like the texture. Batter should be viscous, gooey but not too thin. Finally, I whisk in 1 P baking powder, and then let the frying begin!

A week has passed, which I spent mostly out at the cottage, working, working, working, and walking, walking, walking, by the lake, in the forest, in the meadows. Home schooling may be challenging, but it certainly has its perks. If you’re lucky enough to be able to work remotely, it can literally be done wherever.

We had a bit of a Covid scare, again – a girl in my daughter’s class got infected, poor thing – and of course everyone was asked to stay home for a while to avoid spreading anything the girl might have given to the other kids, on the one day they were actually at school last week. We were spared, thank goodness, but it was an uncomfortable 48 hours. On a happier note, my husband got his first vaccination, which is awesome. One down.

Wishing you a speedy vaccination – which seems an odd thing to say, and I’m sure it will read even stranger a few years down the line. For now, I’m sure everyone who dropped by can relate.

Have a good week, everybody, and thank you for reading!