So, its Saturday morning and you’re feeling a little groggy from a late Friday night. Do you really want to make a mess in the kitchen slaving over some breakfast dish? Okay, sarcasm aside, you really should pop into Higher Groundz this Saturday morning and try out our delicious homemade pancakes that are sure to jump start your weekend.

Let us serve you

Our house pancakes are made from scratch here in our kitchen fresh every Saturday morning from white and whole wheat flour with buttermilk. They’re served as a triple stack with your choice of toppings: strawberries, blueberries, candied almonds, bananas, and more. Also served with a side of syrup and butter.

Some pancake history

“The modern pancake has roots dating to ancient times. Foods similar to pancakes can be dated back to the ancient Romans, although, the pancakes we know today originated in Medieval Europe.”
–Pancakeology

“Pancakes have long been a staple of the American breakfast table, and their history is as old as that of the Native Americans who shaped a soft batter in their hands and called it, in the Narragansett, nokehick (it is soft), transmuted by early white settlers into ” no cake.” Cornmeal pancakes were called “Indian cakes” as early as 1607. The Dutch in America made similar cakes from buckwheat, panekoeken, which by 1740 were called “buckwheat cakes.” English settlers brought with them the feast of Pancake Tuesday, an old name for Shrove Tuesday, the day before the Lenten fast begins…By 1745 Americans were also referring to hoe cakes,” perhaps because they were cooked on a flat hoe blade…One of the most beloved versions of this simple cake is the Johnnycake [also known as journey cake], specifically associated with Rhode Island…The word “pancake” itself was not in general usage until the 1870s…”
–Encyclopedia of American Food and Drink, John F. Mariani [Lebhar-Friedman:New York] 1999 (p. 229-30)

Some pancake tips

Don’t over mix your batter:

Excessive mixing of your batter will over develop the gluten in your flour. This will lead to chewy cakes. Mix your batter only enough to make it workable. Don’t worry about a few small lumps.

Whip Your Egg Whites:

Separate your eggs and whip the whites until they are firm. When the rest of your ingredients are mixed, fold them into the batter.

Throw in the Kitchen Sink:

Don’t be afraid to stray from your recipe. Throw in some fruit or nuts. Experiment with different grains or try adding spices like cinnamon or nutmeg.
–Pancakeology