Tag: buttermilk pancakes

Pancake ‘toad-in-the-hole’

Pancake ‘toad-in-the-hole’

Toad in the hole is a classic British dish, made up of sausages embedded in a Yorkshire pudding batter and baked. The name comes from the ends of the sausages peeking out of the baked batter. In the U.S., the name has been used to describe eggs cooked inside bread or toast as well as sausages. That version is sometimes called “egg with a hat” to describe the little circle of bread you cut out for the egg.  In fact, the beavers at Myrecipes.com found that there are 66 different names for this dish.

So, with that in mind, we decided to make one more. Suppose you are making pancakes, as we often do on Sundays. Why not add an egg into those pancakes and make a Pancake Toad in the Hole?

So to try this, we made buttermilk pancakes using this heirloom family recipe (which is much like everyone else’s.) 

Then we cooked one side of a pancake with a little melted butter on the griddle for flavor, and then turned out over. 

About 1 minute later, we used a biscuit cutter to cut a hole on the pancake. The pancake will still be doughy in the middle, but you can cook that little “hat” while you make the main event.

Break an egg into a cup and pour it into the hole you just cut.

Let the pancake/egg cook until the egg is cloudy, and then flip it. This may take two spatulas (spatulae?) to keep the uncooked egg from weeping out.  Cook the egg for 30 seconds or more and flip the pancake back over. Serve the “Pancake toad” right away with the little hat alongside.

Cut open

This sweet/savory combination could have syrup added, or your could just eat it the way it is, using the pancake to sop up the egg.

Pancake benedict?

One variation we tried was to cook a small slice of ham in a little butter, and then put it in the hole of a pancake, and then add the egg. Again, cook until the egg is cloudy, flip it, cook 30 seconds, flip it back and serve.

Pancake Benedict?

In this case, syrup might be overkill. We suppose you might add hollandaise instead, but that might be ever more overkill.

You could also add a slice of sausage, but make sure it is a thin slice, or there may not be room for the egg. 

A delicious breakfast addition to impress your family and friends!

Fog Island: a breakfast favorite

Fog Island: a breakfast favorite

signRight downtown is one of the best breakfasts you can get: at Fog Island on South Water Street. Popular with both locals and visitors, this reasonably priced restaurant serves breakfast (7 till noon) and lunch (11 to 2) to really delighted customers. They also feature takeout rolls and breakfast sandwiches.

Run by Mark and Anne Dawson since 1993, this fine example simple, but elegant cuisine is a Nantucket landmark.

At this morning’s visit, we went for the French toast and Buttermilk pancakes for a change. The elegant French Toast presentation is featured above. And the pancakes are so capacious you can hardly photograph them! These are plate filling pancakes so large that you don’t need to order the full stack. Really. You don’t. In fact, the sausage was served on a separate plate because there was no room.

We also appreciated the Tazo tea served in an actual teapot. We’re already looking forward to another visit!

Easy buttermilk pancakes

Easy buttermilk pancakes

Making buttermilk pancakes is so easy and so quick that I never saw any reason to use pancake mixes.  The recipe came down from my grandmother, written down by my Aunt Elsie, who pointed out that you can remember it as 2-2-2-1-1-1/2.

Here are all the ingredients:

  • 2 cups flour
  • 2 eggs
  • 2 tsp baking powder
  • 1 Tb sugar
  • ¾ tsp baking soda
  • ½ tsp salt
  • Buttermilk (usually 2-3 cups)
  • 1 Tb butter for the griddle

Note that I reduced the baking soda to ¾ teaspoon, to bring out the buttermilk flavor better. If you don’t think this is an easy recipe, watch this video, where I make the batter and make pancakes in less than 8 minutes.  You can too.

You mix the above ingredients to make a “thickish batter,” according to my aunt, and while the amount of buttermilk is up to you, I find that you get taller pancakes from a thicker batter. If you like thinner pancakes that cook a little faster, just add a little more buttermilk. Melt the butter on the griddle at 375 F, and cook the pancakes on the first side until you see a few bubbles. Turn them once and cook another minute or so.

This recipe came from my grandmother, the former Edna Perry, who married John Marshall Neely, M.D. in 1901, when she was 19. She probably brought the recipe with her, making it well over 100 years old. While it isn’t wildly unique, it works perfectly every time.