I’ve seen quite a few ridiculously unhealthy pancake recipes recently. Pancakes smothered in chocolate or caramel that quite frankly looked like they were guaranteed to give you a heart attack. In the spirit of high cholesterol, clotted arteries, and diabetes, I present to you my MJ Pancakes because in the words of the legend himself, “Baby it don’t matter if you’re black or white.” These pancakes aren’t nearly as unhealthy as other recipes you’ll find online, but the taste more than rivals any competition.
Contrary to the name, pancakes are not actually a cake. They’re muffins. Although, with the amount of sugar and fat people stuff into them, they might as well be cake. Despite my opening to this recipe, pancakes are not inherently unhealthy. The relative effects to health are based more on what and how much flavor you add to the pancakes.
The secret to recipe customization is learning how each added ingredient alters the mixture and its effect on the cooked product. In the case of pancakes, fluffiness in often desired. We know that pancakes are created using the Muffin Method, so this should give us information on how best to utilize our ingredients. The recipe below is for a medium type pancake, but if you want a fluffier or thinner pancake follow my guidelines below.
Because the leavening of muffin method food comes from baking soda and baking powder, the most obvious change to texture would be to add (or subtract depending on preference) leavening from the mix. Increasing the amount of leavening increases the amount of CO2 production and the rise. However, this is not the only factor that influences fluffiness. I would alter the recipe, initially, by adding ¼ tsp of baking soda or baking powder to create a fluffier recipe.
If you only add leavening, there is a limit to how much the pancake will increase in size because there is a limitation on the amount of gluten present. Thus flour is essential for a fluffy pancake. It also increases the viscosity/thickness of the batter, which further complements fluffy pancakes. I recommend altering flour in 1/4 cup increments.
Finally, heat is the last major determinant. You want a pan heat that allows the batter to set before the batter begins to thin out on the pan. I go with a heat that allows the butter to sizzle across the surface. This is usually around medium high heat.
Estimated Time- 30 minutes
AP Flour- 2 ¼ cup
Baking Soda- ½ tsp
Baking Powder- 2 tsp
Salt- ¾ tsp
Sugar- 3 tbs
Buttermilk- 2 cups (Or 2 cups whole milk+2 tbs lemon juice)
Eggs- 2 whole (room temp)
Melted Butter- 4 tbs
¼ cup of white chocolate
½ cup of dark chocolate
- Melt butter in microwave.
- Combine dry ingredients
- Add chocolate to dry ingredients and mix (chocolate can also be dropped into batter on griddle if you want more control. The chocolate doesn’t sink to the bottom of batter when added directly to dry ingredients first.)
- Combine Wet Ingredients
- Add Wet ingredients into Dry ingredients
- Preheat griddle/skillet on stove, when hot enough add enough butter to coat bottom.
- Add ½ cup of batter to skillet
- When bottom of pancake is golden brown (about 1-2 minutes), flip it over. Then cook until done (another minute or so).
- Repeat until all pancakes are made.
Servings- about 8 large pancakes