Sometimes it seems like I get into a rut when making breakfast foods – and tend to just make the same two or three foods over and over. So I’m always looking for easy-to-make recipes for breakfast foods. I recently saw a hundred-year-old recipe for Nut Pancakes, and decided to give it a try.
This recipe is a keeper. The pancakes contained lots of chopped walnuts, and had a lovely texture and flavor.
Here’s the original recipe:
A hundred-years-ago many families still lived on farms and drank non-pasteurized milk; and, even in towns, much of the milk that was sold was not pasteurized. Back then, if the non-pasteurized milk was not used quickly, the “good” bacteria in the milk would turn it into a sour milk suitable for use in recipes. When making old recipes that call for sour milk, today’s pasteurized milk can be turned into a sour milk by adding a little vinegar or lemon juice to create a slightly curdled acidic milk.
Here’s the recipe updated for modern cooks:
2 cups milk
1 tablespoon vinegar or lemon juice (I used vinegar.)
2 cups bread flour
1 teaspoon salt
1 teaspoon baking soda
1/2 teaspoon baking powder
2 teaspoons butter, melted
3/4 cup walnuts chopped
Put the milk in a cup or bowl, then stir in the vinegar or lemon juice. Set aside for at least 2 minutes.
Put the bread flour, salt, baking soda, baking powder,, melted butter, and milk that has been combined with the vinegar or lemon juice in a mixing bowl; beat until smooth. Stir in the chopped walnuts.
Heat a lightly greased griddle or skillet to a medium temperature, then pour or scoop batter onto the hot surface to make individual pancakes. Cook until the top surface is hot and bubbly, and then flip and cook other side.