I heart Pancakes

I have never made it to Shopsin's because its always crowded, or just closing whenever I find myself in the neighborhood. That being said, I still want to go because who does not want the chance to eat at a place with 75 different types of pancakes on the menu? Albeit, I am pretty certain that I would freak out and have a serious case of massive indecision, and then massive indigestion once I finally did order. But the New York Times Magazine featured three of his most delicious pancake recipes this past week, which I just stumbled across today while eating lunch. And there is something just so perfectly fitting about it being a beautiful fall day, and I am in a good mood (which is rather rare these days), and its a Friday! (thank goodness), and the idea of pancakes that all goes together perfectly, that I just might have to go home and make some mac n' cheese pancakes for dinner. Hmmm, or maybe the pumpkin ones? Or maybe I just ought to make both.

Mac ’n’ Cheese Pancakes
Ingredients:
Peanut oil, for the griddle Butter, for the griddle and serving 3 cups pancake batter, like Aunt Jemima frozen batter, thawed, or homemade (see here) 1 heaping cup cooked elbow macaroni, tossed with olive oil and warmed 1 1/4 cups shredded cheddar Grade B maple syrup. Directions:
1. Clean the griddle by running an oily cloth over it. If the cloth snags, scrape to remove, then wipe down the griddle with peanut oil. Set the griddle over moderate heat.

2. Pour a thin layer of peanut oil over the griddle. Just before you drop the batter, run cold butter across the area where you are going to cook. When it bubbles, drop the batter in 4-inch circles and immediately raise the heat to medium-high. Cook, adjusting the heat as needed, until bubbles appear, 1 to 3 minutes. Sprinkle 1 tablespoon of warm macaroni on each pancake, then 1 tablespoon of cheddar. Using a thin metal spatula, quickly turn the pancakes and gently tap to make them uniform in thickness. Cook until golden, about 2 minutes.

3. Serve, macaroni-side up, with butter and warm maple syrup. Makes about 12.


Pumpkin Pancakes

Ingredients:
3 cups pancake batter, like Aunt Jemima frozen batter, thawed (see note) or homemade (see recipe below)
2/3 cup canned pumpkin purée
2 tablespoons heavy cream, or more as needed
A big pinch pumpkin-pie spice
Peanut oil, for the griddle
Butter, for the griddle and serving
Warm Grade B maple syrup, for serving.

Directions:
1. Stir the batter, pumpkin purée, 1 tablespoon cream and pumpkin-pie spice in a bowl. Add more cream as needed to loosen the batter.

2. Clean the griddle by running an oily cloth over it. If the cloth snags, use a paint scraper or something similar to remove, then wipe down the griddle with peanut oil.

3. Set the griddle over moderate heat. (It's hot enough when a drop of water bounces off the surface.) Pour a thin layer of peanut oil over the griddle. Just before you drop the batter, run cold butter across the area where you are going to cook. When the butter bubbles, drop the batter in 4-inch circles and immediately raise the heat to medium high. Cook, adjusting the heat so as not to burn the pancakes, until bubbles appear all over, 1 to 3 minutes. Using a thin, clean metal spatula, quickly turn the pancakes and gently tap to make them uniform in thickness. Lower the heat and cook until the second side is golden, about 2 minutes more. Serve with warm maple syrup. Makes about 12 4-inch pancakes.


Lemon Ricotta Pancake

Ingredients:
3 cups pancake batter, like Aunt Jemima frozen batter, thawed, or homemade (see here)
Zest of 2 lemons
2/3 cup whole-milk ricotta
Peanut oil, for the griddle
Butter, for the griddle
Grade B maple syrup.

Directions:
1. Stir the batter and lemon zest together. Gently fold in the ricotta.

2. Clean a griddle or heavy-bottomed skillet by running an oily cloth over it. If the cloth snags, scrape to remove, then wipe down the griddle with peanut oil. Set the griddle over moderate heat. (It’s hot enough when a drop of water bounces off the surface.) Pour a thin layer of peanut oil over the griddle. Just before you drop the batter, run cold butter across the area where you are going to cook. When it bubbles, drop the batter in 4-inch circles and immediately raise the heat to medium-high. Cook, adjusting the heat so as not to burn the ricotta, until bubbles appear, 1 to 3 minutes. Using a thin metal spatula, quickly flip and gently tap to make them uniform in thickness. Cook until the second side is golden. If you choose, serve with warm maple syrup. Makes about 12.

Recipes adapted from “Eat Me,” by Kenny Shopsin and Carolynn Carreño.


Pancake Batter

Ingredients:
7 tablespoons butter
1 1/3 cups whole milk
3 large eggs
1 1/4 cups flour
1 tablespoon plus
1 teaspoon sugar
1 tablespoon plus 2 1/2 teaspoons baking powder
1 teaspoon salt

Directions:
1. In a saucepan over medium-low heat, heat the butter and milk until the butter melts. Set aside until lukewarm. Beat the eggs in a medium bowl. Slowly pour 1/2 cup of the warm milk mixture into the eggs while stirring. Stir in the remaining milk mixture.

2. In a large bowl, whisk together the flour, sugar, baking powder and salt. Pour the egg mixture into the flour mixture, a little at a time, stirring slowly, just until the dry ingredients are moistened. The batter should be lumpy and will start to bubble. Makes about 3 1/2 cups.