Direct from my dad's side of the family comes a interesting pancake recipe. According to my dad, the recipe has been around for 60+ years. His grandfather used it to cook pancakes for my grandfather and great-aunt back in the 50s and 60s.
This recipe requires a 8 cup bowl, a spoon, half a cup of Bisquick mix, half a cup of buckwheat flour, a tablespoon of baking powder, a can of cream style corn, one egg, a microwaved quarter cup of coconut oil, and about a quarter cup of milk.
After measuring the amounts of ingredients, cracking the egg and microwaving the coconut oil, mix the Bisquick mix, buckwheat flour, baking powder, cream corn, egg, and coconut oil in the bowl until it looks relatively uniform, then add the quarter cup of milk. To cook, set the stove burner to 5 for the first pancake, 4 for the second pancake, and 3 for the remaining pancakes. Then, pour the mix into the center of a big or medium frying pan (if it's a pan that can stick, either spray with oil or get some melted coconut oil and oil it with that), then fill about a third to half of the pan, using a spoon to spread the mix out and make it circular. Finally, wait for bubbles to form then flip the pancake over. For a double batch, double the amount of ingredients, including the number of cans of cream corn, number of eggs, and amount of milk.
You will need to make these pancakes several times to learn the correct proportions for the batter so as to obtain the right consistency and to learn how much heat is needed for your stove and pan.
My aunt sent my dad the directions, she knows it much better than either of us so i tried not to change the original text much. The basis directions can be found on a boxed pancake mix (She used to use a Aunt Jemima whole wheat mix). Substitute buckwheat flour for half of the mix (usually it ends up a cup of each), add about a tablespoon of baking powder to make up for what would have been in the prepared mix, add an egg and oil (think I used 1/4 c of coconut oil), a can of cream style corn, and milk till it is the right consistency. I usually add some drained whole kernel corn, 1/2 to a whole can depending on how much crunch you like in the pancakes.
Put about two spoonfuls of batter in a greased pan. You may need to tilt the pan or gently use the back of the spoon to spread it out some but you don't want it too thin (or thick). Usually the first pancake doesn't turn out all that well. You can start the pan with higher heat to get it warmed up but once you start cooking, you want to turn down the heat to medium or just a little above.
The idea is to be patient to let the batter heat up slowly so the baking powder can generate bubbles and make little holes for the butter and syrup. If the pan is too hot, the bottom will get too done before the holes have formed and if it is too cool, the bubbles won't form well. You'll have to experiment to learn how. If you turn it over too soon, the top will still be to soft and you'll squash the holes shut. The interior of the cake will not cook completely either and the pancake will taste doughy. Think about baking a cake in a pan - that's what you're doing.
Of course, the corn will tend to settle out so you'll need to stir just before spooning out some more batter. Left over batter can be covered and put in frig. You may need to stir in a little more baking soda before using and maybe some more milk. Obviously if you get the batter too thin, you can just sprinkle in some more buckwheat. You could also cook up the left overs, put wax paper between pancakes and slip them into plastic bag and then into frig or freezer. They should microwave ok after you've put some butter and sorghum on them. I just generally fry them since I'm going to need to fry an egg too.
Of course, once you flip the pancake onto a plate (best if prewarmed but not necessary) so the hot side with the holes is up, buttering can begin and then an over-easy egg dropped on top so the yolk can run into the holes along with a little sorghum (or molasses) to be a true Jensen pancake. With the egg, there really doesn't have to be a lot of syrup. I know the kids are used to maple syrup but if you can get them to try one bite of pancake topped the right way, they may see the error of their previous eating.
So, please comment and if you make them, let me know how they turn out!:)
Big thanks to my dad, Brice, and Aunt Nancy!
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