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Northbrook Buttermilk Griddle Cakes February 15, 2009

Posted by indigobunting in Uncategorized.
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For Mrs. S and Helen

OK, gang, here is that pancake recipe I mentioned in the last post, the one Mrs. S should try should he in fact ever receive his maple syrup.

These pancakes were served at our beloved Northbrook Lodge one night for dinner in 1989. Tim had to have the recipe, and it was provided. The secret is in the separation of the eggs and the careful folding in of the egg whites. It is imperative that the egg whites are not overstirred in the batter.

The recipe noted both small and large batch. However, if you look at the quantities, you can see that the change from small to large isn’t proportional across the board. Tim says the large makes a slightly thinner batch. He can’t really say which is “better.” Often, when cooking for several people, instead of doubling a small or large batch, he will combine a large and small batch. This has always worked out quite well.

They are really good with fresh blueberries, too. And, of course, 100% maple syrup.

Northbrook Lodge Buttermilk Griddle Cakes

Small batch
(4 orders of three 2-oz. pancakes)

2 eggs separated
1½ cups buttermilk
⅔ teaspoon baking soda
1 cup flour
⅔ teaspoon baking powder
¼ teaspoon salt
2 teaspoons sugar
2 tablespoons melted butter

Large batch
(6 orders of three 2-oz. pancakes)

3 eggs separated
1⅔ cups buttermilk
1 teaspoon baking soda
1½ cups flour
1 teaspoon baking powder
½ teaspoon salt
1 tablespoon sugar
3 tablespoons melted butter

Beat yolks til thick. Add buttermilk and soda.

Sift together and add rest of dry ingredients. Add melted butter.

Beat egg whites in copper bowl and fold in.

With the batter, make the cakes.

Comments»

1. Helen - February 15, 2009

Oh, yum. I’m going to make a small batch, as soon as I get some buttermilk. Thank you!

2. bridgett - February 15, 2009

I always fake the buttermilk–a tablespoon of vinegar in a measuring cup, fill the cup to the “1 cup” line with milk on top of the vinegar. Let it stand a few minutes and it does the trick for recipes…

That said, I will have to try it as soon as I get a copper bowl, though. Copper bowl? Is stainless just not good enough for Northbrook griddle cakes? ;^) Someone explain.

3. indigo bunting - February 15, 2009

Copper bowls are apparently great for getting the egg whites really fluffy. Something chemical going on there…not sure what it is. I got one on sale for Tim for this very purpose. It’s probably about the only thing we use it for.

4. Eulalia (Lali) Benejam Cobb - February 15, 2009

Another way to get fluffy egg whites, if you don’t have a copper bowl, is to have the eggs at room temperature, and to make sure the eggs are not too fresh (if the eggs are less than 3 days from the hen, leave them on the counter overnight to “age.” Not a concern with supermarket eggs!).
I’ve had these pancakes, and they are divine.

5. Mali - February 16, 2009

I am impressed that you cook (or rather Tim cooks) buttermilk pancakes often enough to purchase a copper bowl!

I’m going to try these now Bridgett has helpfully told me how to fake buttermilk, as it is not a common ingredient here.

6. Craig (Maito Sewa Yoleme) - February 16, 2009

These heavenly pancakes, served with Dark Amber maple syrup, crispy bacon, and orange juice squeezed just before serving, are what I want for my Last Breakfast, if it can be so timed. I have never had any breakfast as wondrous as this one.

7. Cedar Waxwing - February 16, 2009

I’m getting hungry (and learning a lot) reading all the comments — the post is good too.

I’ll have to make these someday. We sometimes have buttermilk around because my husband likes it. But I don’t have a copper bowl.

8. indigo bunting - February 17, 2009

I’m sure the copper bowl isn’t necessary, but Tim loves his. And, as I stated, I got a good deal on it.

I wish I had some pancakes right now.


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