Tag Archives: buttermilk pancakes

What’s Been Cooking? Maternity leave, weeks 1-2

I love apple season

In Germany, expecting and new mothers have the advantage of a legally protected, essentially “no work allowed” time for 6 weeks before and 8 weeks after their due dates. If I were fully employed I would not legally have been allowed to keep working. As a freelancer, I think I could have continued working into the 6 weeks pre-due date, but I decided not to because by 33-34 weeks it was already tiring to cycle back and forth for my teaching commitments.

So yes – now I am on Mutterschutz (maternity leave) and working my way through some cooking and baking projects to keep me from getting too stir-crazy at home and to try and stock the freezer a bit for easy winter meals once our tiny human arrives. Here’s what I’ve gotten up to in my first two weeks off:

Week 1

On Monday, we ate leftover meatloaf and mashed potatoes for lunch, then I froze the rest of the meatloaf and decided to use the mash for a project that had been on my list for a while: potato varenyky using this smitten kitchen recipe. I have fond memories of eating varenyky in Ukraine, usually with sautéed onions, butter, and sour cream. A great cheap, cold-weather, stick-to-your-ribs, carbs-on-carbs kind of meal!

Varenyky!

The varenyky dough was simple to make and had a nice stretch to it, which made it easier to envelope the mashed potatoes and seal the dumplings. We sampled some for dinner – tasty, although the dough was maybe a tad thick – and I froze the rest of them.

Paratha

On Tuesday, I delved back into my Hot Bread Kitchen Cookbook and posted about that here: Baking with Hot Bread Kitchen: Paratha.

Superbly chocolaty cookies

On Friday, I wanted to bake something sweet for the weekend, so went for Melissa Clark’s tiny, salty, chocolaty cookies from NYT Cooking. My goodness were they good! Chewy and with crispy edges, gluten free (in case you care! I don’t), and very rich (thanks to cocoa powder and dark chocolate). G came over for boardgames on Saturday and devoured quite a few of them, and other friends also professed their enjoyment. Will make again!

Week 2

It wasn’t specifically on my cooking project list, but we had leftover vegetables on Tuesday so I threw them into these Korean scallion pancakes from NYT Cooking. It was a great use of the veg and made for a nice, lightish dinner, although I wish the pancakes had turned out a bit crispier.

On Wednesday we were hosting friends for the group’s weekly vegetarian dinner. F made spinach lasagne and I contributed dessert in the form of smitten kitchen’s Versunkener Apfelkuchen (sunken apple (& honey) cake), which was based on a German recipe. Delicious! The honey flavor came through really nicely and the apples were cooked but not mushy. I didn’t include the salted honey glaze because we thought the cake was sweet enough without it. Friends enjoyed it and, when I asked how traditional the recipe was, a couple people said their mothers/grandmothers had made similar cakes. Score for cultural integration through Kuchen!

On Friday (a public holiday in Germany – thanks, Catholics!) we had friends over for brunch: pancakes, of course. Later, I made a big pot of these chickpeas from Bon Appétit. For dinner, I turned some into a spiced chickpea stew with coconut and turmeric, NYT Cooking’s Alison Roman creation that became its own hashtag on social media. I’ve made #thestew three times now and it is so warming and delicious. It’s also quick and easy to throw together, quite forgiving, and flexible: add any greens that you happen to have; enjoy with pita, rice, or sweet potato; add yogurt and garnish, or not.

With the rest of the chickpeas I’ll make some hummus and this creamy chickpea pasta. That should get us through the start of next week!

Stay tuned for my next edition of “What’s Been Cooking” in a couple of weeks…


A New Favorite (& possibly the BEST) Pancakes Recipe

A few months ago, NYT Cooking started making interactive “how to cook” features on its website. The first one was on pancakes, which as you know hold a special place in my heart. Although I consider myself quite an experienced pancakemaker, it was useful and interesting to read the NYT Cooking feature and delve into the details. I shared the feature with F, who suggested I try my hand at Alison Roman’s base recipe for “perfect buttermilk pancakes.” So I did.

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Then I made them again the next weekend.

And the next weekend.

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That’s right — we have discovered possibly the best pancake recipe ever. And I am not exaggerating. These buttermilk beauties are the perfect blend of crispy edges (don’t shy away from a bit of sugar in the batter, Roman suggests) and fluffy, creamy interior. I usually sub in some cornmeal and have used various combinations of buttermilk, yogurt, and/or whole milk for the liquid — they turn out great every time.

Perfect Buttermilk Pancakes (slightly adapted from Alison Roman at NYT Cooking; makes enough for 3-4 people)

Ingredients

  • 1.5 cups plain/all purpose flour
  • 1/2 cup cornmeal
  • 3 tbsp sugar
  • 1.5 tsp baking powder
  • 1.5 tsp baking soda
  • 1.25 tsp salt (a bit less if not using kosher salt)
  • 2.5 cups buttermilk OR 1.25 cups plain yogurt + 1.25 cups whole milk
  • 2 eggs
  • 3 tbsp unsalted butter, melted
  • Neutral oil for cooking (I use sunflower oil)

Procedure

  1. Heat a large non-stick skillet (or griddle) over medium heat.
  2. In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, baking soda, and salt.
  3. Add the buttermilk and eggs to the dry ingredients, then pour in the melted butter. Gently whisk everything together until all ingredients are combined. Don’t over-mix — it’s okay if there are a few lumps.
  4. Add some oil to the skillet. Ladle 1/3-1/2 cup of batter into the skillet and repeat if your skillet/griddle is large enough for more than one pancake (but don’t overcrowd them).
  5. Cook the pancake(s) on one side until bubbles start rising to the surface (2-4 minutes). Flip the pancake(s) and cook for another minute or 2.
  6. Serve the pancakes hot from the skillet or keep them warm in the oven (300F/150C) until ready to serve.

Enjoy!