"The only way I imagined I might be able to make a better pancakes [than the frozen stuff] was if I beat egg whites until stiff and then folded them into the batter, but the problem with this method is that the only thing I hate more than baking is beating f*cking egg whites. I go through so much batter that I knew if I did this, I was just going to be beating those egg whites for the rest of my life. So I cut bait and started using the frozen stuff instead."
This makes sense considering that 1.) Shopsin doesn't ef around doing things he doesn't like to do and 2.) for him, the pancake is all about equipment and technique anyway. He lays out his specifications for both in the subsequent section: The Art of Griddling. I know I mentioned this already in the mac 'n' cheese pancake post, but he goes into it with such conviction, I believe it deserves the double mention. There's much to take away from his notes on griddling, but what I believe is the most important is that the vast majority of us don't wait until the pan/griddle is hot enough. "Heat the griddle until a drop of water bounces off the surface. This is key," Shopsin writes. If you don't do this, to quote him yet again, but from another source: "different, bad things happen."
Thanks to his advice, with these pumpkin pancakes, similar, good things happened. I do wonder, though, if Shopsin makes his pumpkin pancakes from scratch or if he adjusts the Jemima batter accordingly. Either way, Matt and I enjoyed these and I think you will too.
Ruth Reichl tweet. Far too dreamy for real life. I had been running around all day, but it was one of those moments where I had to stop and say aloud: "I love coooking!!" Here's a Bon Appetempt suggestion: Buy the ingredients for these pancakes (they all keep), wait for that perfect fall day to make them, then (and, this is key) turn up a few songs in the realm of, or specifically, Mumford & Sons' The Cave, and love life.
1 3⁄4 cups flour
3 tbsp. sugar
1 tbsp. ground cinnamon
2 tsp. baking powder
1 tsp. ground cloves
1 tsp. ground ginger
1⁄2 tsp. kosher salt
1⁄4 tsp. ground allspice
1 cup canned pumpkin purée
1 cup heavy cream
1⁄2 cup milk
2 eggs, lightly beaten
6 tbsp. canola oil
Butter and maple syrup, for serving
1. In a bowl, whisk together flour, sugar, cinnamon, baking powder, cloves, ginger, salt, and allspice. Add pumpkin, cream, milk, and eggs; whisk until smooth.
2. Heat 1 tbsp. oil in a 12" nonstick skillet over medium-high heat. Using a 1⁄4-cup measuring cup, pour batter into skillet to make three 3" pancakes. Cook until bubbles begin to form on the edges, 1–2 minutes. Flip and cook until done, 1–2 minutes more. Repeat with remaining oil and pancake batter. Serve pancakes hot with butter and syrup.