Arsip Tag: pancakes

blueberry pancakes + pancake 101 – smitten kitchen

In the Great Deposit of Food Phobias post, a few of you said that you were afraid of making pancakes and my instant un-asked-for retort is that you all clearly didn’t grow up in my house, where I am pretty sure that knowing when to flip a pancake was one of the first cooking tricks I ever learned.

Mom made pancakes at least a couple weekends a month, and was loyal to the Joy of Cooking recipe, a page so batter-stained and grimy, I am pretty sure the book falls open to it even when the red ribbon isn’t at that page, which is never. And though I promise not to judge you, please, whatever you do, don’t say that Schmisquick word to my mother. It upsets her. I still remember sleeping over my friend’s house and coming over and saying that her mom made pancakes for breakfast, and that they were okay.

“Pfft,” my mother said. “She uses [that word that rhymes with Schmisquick].”

add the flourpancake batter

Mom was ruthless, and apparently I wasn’t much better. In college, my friends and I took to driving out to the 24-hour IHOP in Arlington whenever it struck our fancy, but I never ordered pancakes. At IHOP. Because they tasted like they were from a mix. And my mother, rather than discouraging the “Pancake Snob” label my friends were giving me, beamed with pride.

But that’s enough about all the ways my mother poisoned me against anything but homemade things. I’d much rather take you on a tour of how easy pancakes can be.

blueberry pancakes + pancakes 101

10 Pancake Tips

  • First things first, the recipe: Though I have nostalgia for the Joy of Cooking everyday pancakes, I particularly like Martha Stewart’s Best Buttermilk Pancakes from her Original Classics book, so that’s what I used today. If you read between the lines, you’ll probably figure out that this just means I had a lot of buttermilk to use up, but honestly, I do think that tang goes a long way to making pancakes better and brighter. It is an almost one-bowl recipe, too; utterly perfect for the simultaneous demands for homemade pancakes and having them “now”. In a pinch, you can substitute yogurt.
  • I mix the dry ingredients in a big bowl, melt the butter in a little ramekin in the microwave, beat an egg into the buttermilk and mix it all together–just barely. Winker said that she’s “horrible” at pancakes… “…even when I mix them from the box. Too dense, under cooked, burnt…Never Light and fluffy.” This is where the “just barely” mixing comes in: you want small to medium-sized lumps in the batter. No lumps means a dense pancake.
  • If you want your pancakes even lighter, the best way to get that is to separate the eggs, mix the yolks in the with the batter and whip the egg whites until stiff. If you fold them gently back into the batter–this should be your very last step–your pancakes will be unbelievably light, with an extra-crisp edge.
  • Once you’ve got your batter all ready, the next tip that I cannot underline enough is to keep the pan on the low side of medium. Cat’s pajamas says that her pancakes always burn or not cook at all. “Isn’t there a happy medium… like perfect?” I find that too-hot pans can both burn the edges and keep the insides of a pancake runny. Low-to-medium is the answer. Your patience will be rewarded.

brushing pan with butter

  • Once the pan is heated, I like to brush it with a very thin coat of melted butter, which is my tip for Celeste, who says that she struggles with the amount of oil when making pancakes. “I’ve gone with too little and scraped them off the pan, and I’ve gone with too much and been accused of making funnel cakes.” The brush–or even a spray of Pam, though you’ll get less awesome flavor–gives just the right amount of oil, without them tasting fried. They’re not fritters; they’re breakfast, right?

add the blueberries

  • It’s time to flip the pancake when bubbles appear on the surface. You’ll see tiny ones quite soon. Once you see a whole bunch, go ahead and flip it. If some batter oozes out–this always happens to me, lacking a griddle, I find it hard to get a clean flip because the sides of my frying pan gets in the way–just push it back into the pancake with your spatula. I had more than one blueberry roll out, and simply pushed them back under.


  • Once you’ve flipped your pancake, it cooks much faster on the other side, just a minute or two. Because your pan won’t be too hot, though, it won’t be too brown before the insides are cooked.
  • Sometimes when I flip a pancake–ahem, often–it tears or oozes so much that a bit of batter comes through on the cooked side. If so,once the second side is done, I’ll flip it back for 10 seconds or so, until that excess batter gets cooked.
  • Pancakes can absolutely be made ahead. Keep your oven at 175°F, have a baking sheet or oven-proof plate ready, and store the pancakes in there until you’ve got them all cooked. I wouldn’t do this for more than 30 to 45 minutes–they can dry out–but for a short period, they’ll be as good as just-fried.

blueberries, peak season

  • If you want to make blueberry pancakes–and you really, really should, especially now that they’re in season, though I’ve used frozen and they were almost as good–the best trick I’ve learned is from Molly, of the dry-rubbed ribs fame, who was kind enough to make us blueberry pancakes a couple times when I lived with her back in 1999: Keep the blueberries separate, and plop them onto the batter once you’ve poured the pancake into the pan. This keeps the whole thing neater, as they only touch really the pan directly on the other side. Mostly.

blueberry pancakes

And that’s it! Now I shall go scavenge the extra pancake in the fridge, because writing this post has made me hungry for seconds.

Pancakes, elsewhere: All of the Smitten Kitchen Pancake recipes to date: [Pancakes on Smitten Kitchen]
New blues! A newer, thicker blueberry pancake recipe was created with yogurt and whole grains in the summer of 2011. [Blueberry Yogurt Multigrain Pancakes.]
New buttermilks! In 2011, I created my tallest and fluffiest buttermilk pancakes yet. [Tall, Fluffy Buttermilk Pancakes]

One year ago: Zucchini Bread

Blueberry Buttermilk Pancakes
Adapted from the Best Buttermilk Pancakes in Martha Stewart’s Original Classics Cookbook

Note: This 2008 recipe got a tune-up in 2021 with some styling assistance from Barrett Washburne. It’s now a one-bowl recipe and the amount of buttermilk has been reduced to 2 cups (from the original 3 cups), with an option to add more to get the consistency you want, based on many recipe feedback comments over the years — thank you!

Yield: About 16 4-inch pancakes

4 tablespoons unsalted butter, plus more for the griddle
3 tablespoons granulated sugar
2 large eggs, lightly beaten
2 cups buttermilk, plus more if needed (updated)
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon kosher salt
1 cup blueberries, fresh or frozen and thawed

Melt 4 tablespoons butter in the bottom of a large bowl; let cool. Whisk in sugar, eggs, then 2 cups buttermilk. Sprinkle surface of batter with salt, baking powder, and baking soda and mix thoroughly (whisking it a bit more than seems necessary), scraping down bowl when you’re done. Add flour and stir just until combined; small to medium-sized lumps are fine. If the batter seems too thick, add more buttermilk, a drizzle at a time, until you get the consistency you want. The thinner the batter, the flatter the pancakes.

Heat an electric griddle, if using, or place a griddle pan or other large skillet over medium heat. Test your pan by sprinkling a few drops of water on it. If the water bounces and spatters, the griddle is hot enough. Add a pat of butter to the pan and swirl it around evenly by tipping the pan or by using a pastry brush.

For 3-inch pancakes, as shown here, spoon about 2 tablespoons of batter per pancake (or you can use a medium cookie scoop) For 6-inch pancakes, use a 4-ounce ladle or 1/2-cup measure. Pour the batter in pools 2 inches apart. Arrange a bunch of blueberries over the cooking pancake, pressing them in slightly. When the pancakes have bubbles on top and look slightly dry around the edges, about 2 1/2 minutes, flip each over. If any batter oozes or blueberries roll out, push them back under with your spatula. Cook until golden underneath, about 1 to 2 more minutes.

Transfer pancakes to a serving platter. Or, if you’d like to keep them as warm as possible, to a baking sheet in a 200-degree oven. Repeat the process with more butter and remaining batter.

Serve with your favorite adornments: powdered sugar, butter, maple syrup, or none of the above.

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cottage cheese pancakes – smitten kitchen

This 2008 recipe got a heavy refresh in 2023, mostly because a few years ago I realized that I never made the original ones, adapted from Joy of Cooking, because they did not fit my current rules for the effort I’m willing to extend at breakfast: multiple bowls? Separated eggs? Ghastly.

The updated recipe now has whole eggs (vs. separated ones) as the pancakes are fluffy, moist and perfect without the extra steps. For a thicker and easier-to-manage pancake, the second half of the milk is only added as needed. They’re still sweet, but much less so (the original level was 1/3 cup and everyone found it too high). The spices, nuts, and dried fruit are now optional, in case you, too, are a cottage cheese pancake purist. I’ve shown them here with dollops of barely-sweetened whipped cream and sliced fresh fruit. If you dismissed these when they came up after you hit the “Surprise me!” button, I hope this is the nudge you need. They’re fantastic.

  • 3 tablespoons unsalted butter, plus more for pan
  • 2 tablespoons granulated sugar
  • 2 large eggs (not separated, see Note))
  • 1 teaspoon vanilla extract
  • 1 cup cottage cheese, full or low-fat
  • 1/2 cup milk, any kind, and up to 1/2 cup more if needed
  • 1/4 teaspoon kosher salt
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 1/3 cups all-purpose flour
  • Optional additions: 1/3 cup finely chopped walnuts and/or dried currants; 1/2 teaspoon ground cinnamon and/or a pinch of ground nutmeg
Melt butter halfway in the bottom of a large bowl then whisk in sugar. This should leave the mixture lukewarm, not piping hot, but if it still is, let it cool slightly before adding the eggs. Whisk in eggs until fully combined, then vanilla and cottage cheese. Whisk in the first 1/2 cup of milk. Sprinkle the surface of the batter with salt, baking powder, and baking soda and whisk thoroughly to combine — a few times more than seems necessary to disperse it into the batter. Add flour and optional additions, if using, and stir just until the flour disappears.

You’re looking for a thick but not dough-like batter; if it seems too stiff, add remaining milk 2 tablespoons at a time until you reach your desired texture.

Heat the frying pan or griddle of your choice to medium and swirl in a pat of butter to evenly coat the pan. Pour pancakes in approximately 3-tablespoon amounts (I use this scoop) and cook until medium golden brown underneath, about 2 to 3 minutes. Flip and cook until the second side is the same color. I usually lower the heat to medium-low while making pancakes so they don’t brown too fast. Repeat with remaining batter.

Heap pancakes with the toppings of your choice and eat right away. If you’re not eating the pancakes right away, you can arrange them on a large baking sheet and keep them warm in a 225-degree oven. These pancakes keep wonderfully for days in the fridge. Rewarm on a baking sheet in a 350-degree oven for 5 to 8 minutes.

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apple pancakes – smitten kitchen

Am I glad I spilled out my frying pan angst to you all yesterday or what? This morning (and by “morning” I think we all understand that it was 1 p.m., right?), when faced with the task of an apple pancake recipe I’ve been wanting to make for eons, the thought using that stainless steel pan was enough to make me skip it.

three sad applesshredded appleshappy cast ironmaking peace with my cast-iron

But since two hundred and thirty two of you (approximating, you see) suggested I get back in with cast iron, I decided to give it another shot. I’ve had a big (and omg, so heavy!) 12-inch cast iron pan for years. It was a whopping $18 and I hear, supposed to be the best investment I’ve ever made. But despite my repeated no-soap, re-reseasoning and tomato-avoiding efforts, the seasoning had never gotten to that “nonstick-like” place. Or so I thought! This morning, I heaved that thing up onto the stove for the pancakes, warned Alex that this might be “bagel run” kind of morning in the end, after all, and got to frying those babies up.

apple latkes/pancakes

And it worked like a charm. It was great! They were great! Nothing stuck, not even a little. Frankly, the only issue is that the pan is way too big for my tiny burner and the pancakes cooked unevenly but like I care. After this morning, I can finally be one of those cast-iron zealots I was so secretly envious of, never understanding why their cast-iron experiences were so much more enlightened than mine.

apple pancakes

Alas, I’ll get more into this in the weeks and months that follow, as I reestablish relations with my cast-iron and test it out with various dishes. In the meanwhile–oh right!–the pancakes… Joan Nathan calls these Apple Latkes, which is really what got my attention in the first place. I am going to have to beg to differ on that, as they have way too much liquid and flour to really be a “latke”, or fritter. They are pancakes with shredded apples, and while the recipe itself is quite easy I think it will need some flavor tweaking to get it to a more interesting place. Nevertheless, I think it would be worth it and have made some suggestions in the head notes.

Now, if you’ll excuse me, I have to go apologize to my cast-iron pan for neglecting it for all of these years. We have so much to catch up on!

apple pancakes

One year ago: Chicken with Chanterelles and Pearl Onions
Two years ago: Way Better Than Campbell’s Cream of Tomato Soup

Apple Pancakes
Adapted from several sources

As I mentioned above, these are mildly flavored as written and benefit from an extra oomph from spice — cinnamon, a little cardamom, ginger, or a mix of pie spices — and lemon or orange zest… well, what do you think? I am eager to see what you all do to step it up a bit.

2 large eggs
1 1/2 cups milk or plain yogurt
1/4 cup granulated sugar
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
3 medium apples, peeled and coarsely grated (I used yellow delicious; other baking apples will work)
Additional flavorings (see recipe notes)
Vegetable oil, for frying
Powdered sugar, for dusting

Whisk the eggs with the milk or yogurt and sugar in a large bowl. In a smaller bowl, combine the flour, baking powder, and salt. Combine the wet and the dry ingredients and stir in the apples and whatever other flavorings you see fit.

Heat a thin layer of oil in a skillet over low to medium heat. Drop large spoonful of batter into the pan and flatten it out a little (otherwise, you might have trouble getting them to cook in the center) and cook until golden brown underneath. Flip the pancakes and cook them for an additional two or three minutes.

Either dust with powdered sugar and serve immediately, or keep on a tray in a warmed oven until you are ready to serve them.

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edna mae’s sour cream pancakes – smitten kitchen

The short, fat and balding love of my life woke himself, and thus myself, up at 6:15 yesterday morning, all too few hours after we’d returned from date night dinner with a jaw-dropping four-dessert dessert course, and I briefly considered returning him. Then I decided to keep him, but informed him that we would not be on speaking terms until the small hand on the clock hit the 8. Then he rolled over and looked so pleased himself that it broke my will. So I rifled through the fridge, tossed some items left and right, found some sour cream leftover from last week’s muffins and decided I may as well make some breakfast.

gloppy sour creammixing the battertwo eggs and a bit of vanillamelting butter in cast iron

Pancakes, to be specific. And not just pancakes, but sour cream pancakes. And not just any sour cream pancakes but Ree Drummond’s Husband’s Grandma Edna Mae’s Sour Cream Pancakes, which I suspect were always served before 8 a.m. I mean, I’ve been out to that ranch, I know how early they wake up, and curiously, with a lot less complaint that yours truly. Maybe I can send Jacob out there next time?

stack of sour cream pancakes

I liked these pancakes. They took no time to put together, they kept that tangy sour cream flavor I adore, and they were barely sweet which is an essential contrast when you drown your pancakes in as much maple syrup as we here do. Next time, however, I look forward to eating them at the proper weekend hour of noon.

also mine

One year ago: Chicken Milanese and an Escarole Salad
Two years ago: Leek and Swiss Chard Tart
Three years ago: Sweet and Spicy Candied Pecans

Edna Mae’s Sour Cream Pancakes
Adapted from The Pioneer Woman Cooks

Ree says this makes 12 4-inch pancakes; I got 8 that were closer to 5 inches

7 tablespoons (60 grams) all-purpose flour
1 tablespoon (13 grams) sugar
1 teaspoon baking soda
1/2 teaspoon salt
1 cup (240 grams) sour cream (I swapped some with yogurt when I realized I was short, to no ill-effect)
2 large eggs
1/2 teaspoon vanilla extract
Butter, as needed
Maple syrup (or perhaps some Cranberry Syrup)

Heat a cast iron skillet or griddle over medium-low heat; you want it to slowly get nice and hot.

Stir the flour, sugar, baking soda and salt together in the bottom of a medium bowl. Dump the sour cream in on top and stir it together very gently; it’s okay to leave the texture a bit uneven. Whisk the eggs and vanilla in a separate bowl and stir them into the sour cream mixture, once again, being careful not to overmix.

Melt about a tablespoon of butter in your skillet or griddle and pour the batter in, a scant 1/4 cup at a time. Cook for about 2 minutes on the first side, or until bubbles appear all over the surface [See Pancakes 101 for this and other tips], flipping them carefully and cooking for about a minute on the other side. Repeat with remaining batter.

Serve in a stack, topped with a pat of butter and a cascade of maple syrup.

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oatmeal pancakes – smitten kitchen

I don’t gush much, do I? I mean, I try not to be a gusher, someone who oohs and aahs so much, it loses meaning after a while, you know? I make exceptions of course: slaws, for one, and of course, Wee Jacob. I mean, look at him. Gushing is not optional for this mama.

huckle buckle, love this book

Nevertheless, I hope I do not go over my allotted amount of fawning when I say this: This is one of the most stunning cookbooks I’ve ever seen. I just gasped when I opened it. The photographs are gorgeous; softly lit and you can see the clear crust and crumb of everything inside. The recipes are beautifully typeset. I’ve been thinking about this stuff lately, ahem, I notice it.


But it’s more than a pretty page, too. It’s a whole grain baking book and it is one of the smartest ones I have seen in the category, and here’s why: I am sure I’m not the only person who had decided one weekend morning to look up a recipe for whole grain pancakes and found a promising one. Whole wheat flour? Check. Bran? Check. Spelt? Nope. Teff? Urp. Muscovado sugar? Arrgh, I give up! It’s not that it won’t make a wonderful pancake, it’s just that you might have to go to three different health food stores to find what you need. And you only wanted pancakes. In this book, each chapter homes in on a different grain and most of the recipes within require only one alternative flour, occasionally two. Don’t have rye flour that day? Simply skip the chapter on rye. But of course you’d miss out on the most beautiful maple danishes and soft pretzels I’ve ever seen; that would be sad.

made some oatmeal
making oat flour

And here’s the part that I hope doesn’t come off badly, because I know what a loaded word this can be, but I don’t feel like this book has an agenda. Sometimes, just sometimes, when I read cookbooks that promote alternatives to the way we usually cook, I feel like I’m being lectured to. That the author might think I’m doing it all wrong, with my all-purpose flours and refined sugars, that I need to be changed. This book gets to the heart of the whole grain business, at least for me: not only are whole grain flours more nutrient rich, when used well, they taste better. They have more flavor. They have more complexity. The gap between the number of people using whole grains in their baking and the number of people who do not is easily bridged with a volume of killer recipes like this, recipes that would be less exciting with less robust ingredients.

oatmeal pancakes, stack tumbled

Back to the pancakes, which was obviously where I had to start because if you haven’t had pancakes for a Friday afternoon lunch before, you should. The only “unusual” (except, not really) the recipe called for was oats, and it was like winning the lottery to already have them on hand. Some of the oats are cooked into oatmeal — though if you’re one of those people who smartly make oatmeal in large batches, you can skip this — some are ground into oat flour (or you can buy some) and together they make a wonderful, barely-sweet pancake, fried in butter until the edges are crisp. Ours got decked out with Catskills Comfort Maple Syrup and sliced strawberries, but these would be equally good with a fruit sauce or compote. Or Nutella, okay fine, especially with Nutella.

strawberry slices, oatmeal pancakes

One year ago: Cinnamon Raisin Bagels
Two years ago: Green Bean and Cherry Tomato Salad
Three years ago: Barley, Corn and Haricot Vert Salad

Oatmeal Pancakes
Adapted and just tweaked a little from Good to the Grain

Makes about 18 pancakes

3/4 cup (90 grams) oat flour (you can make this by pulsing rolled oats into a food processor or spice grinder until finely ground; 1 cup of oats yielded 3/4 cup oat flour for me)
1 cup (130 grams) all-purpose flour
2 tablespoons (25 grams) sugar
2 teaspoon baking powder
3/4 teaspoon Kosher or coarse salt
3 tablespoons (45 grams) unsalted butter, melted and cooled slightly (plus extra for the pan)
1 1/4 cups (295 ml) whole milk
1 cup cooked oatmeal*
1 tablespoon (20 grams) unsulphured (not blackstrap) molasses or 1 tablespoon honey
2 large eggs

Whisk the dry ingredients (oat flour, flour, sugar, baking powder and salt) together in a large bowl. In a smaller bowl, whisk the butter, milk, cooked oatmeal, honey and eggs together until thoroughly combined. Gently fold the wet ingredients into the dry ingredients. Using a light hand is important for tender pancakes; the batter should be slightly thick with a holey surface.

Heat a 10-inch cast-iron pan or griddle over medium heat until water sizzles when splashed onto the pan. Lower to medium-low. (This is my tip; I find pancakes impossible to cook well over higher heats. I’ve got more pancake tips over here.) Rub the pan generously with butter; Boyce says this is the key to crisp, buttery edges. Working quickly, dollop 1/4-cup mounds of batter onto the pan, 2 or 3 at a time. Once bubbles have begun to form on the top side of the pancake, flip the pancake and cook until the bottom is dark golden-brown, about 5 minutes total. Wipe the pan with a cloth before griddling the next pancake. Continue with the rest of the batter.

Serve the pancakes hot, straight from the skillet or keep them warm in a low oven. We also found these to reheat surprisingly well the next morning, again in a low oven.

Do ahead: Although the batter is best if using immediately, it can sit for up to 1 hour on the counter or overnight in the refrigerator. When you return to the batter, it will be very thick and should be thinned, one tablespoon at a time, with milk. Take care not to overmix.

* Make oatmeal, if you don’t have any leftover: Bring 1 cup water and a slightly heaped 1/2 cup of rolled oats (old-fashioned or quick-cooking) and a pinch of salt to a boil and simmer on low for 1 (quick-cooking) to 5 minutes (old-fashioned), until thick. Let cool. This can also be cooked in a microwave.

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sweet corn pancakes – smitten kitchen

sweet corn pancakes – smitten kitchen

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Unfortunately, we had to come home from the beach. You see, I’d left my chef’s knife at home and seriously, people, I never knew I was the kind of person who had to have their creature comforts to cook. In fact, I get some sort of sick enjoyment out of making do with whatever’s in front of me (see also: my shoebox kitchen with a mini-stove, single tiny counter and a climbing baby over- under- and hanging-off-of-foot, putting everything he can find into his mouth) but I got bested last week by a drawer full of dull knives and not a sharpener in sight. You don’t want to know what the best of the lot did to some tomatoes — it should be ashamed of itself! Plus, there were the small matters of a city baby who refused to sleep in such foreign places with large rooms, crickets and scary flowers outside and the fact that we’d only rented the house for a week. What were we thinking? Two weeks! A month! More! Farm preschool, here I come!

our beachour house had the cutest pinwheel

And so, I’m back, at least physically. (My brain is still with the swans.) These were supposed to be the perfect beach house breakfast, as what could be a better embodiment of high summer than fresh corn kernels sauteed in butter, lightly salted and tucked into a barely sweet pancake? Nothing, clearly. Alas, they never made it into our rental kitchen but they’re quickly becoming a regular at home and they seem gunning for a savory application too — nixed sugar, a dollop of sour cream and fresh tomato salsa. And now that I’ve given you an excuse to have pancakes for breakfast for dinner, I think my work is done here and I’ll go back to looking at North Fork real estate working hard on that cookbook.

sweet corn pancakes-1sweet corn pancakes-2sweet corn pancakes-3sweet corn pancakes-4

One year ago: Grilled Eggplant and Olive Pizza
Two years ago: Slow-Roasted Tomatoes
Three years ago: Plum-Almond Tarts

sweet corn pancakes-6

Sweet Corn Pancakes

  • 2 tablespoons butter (1 ounce or 30 grams), melted, plus additional for brushing pan
  • 3/4 cup kernels (cut from one large ear fresh corn), roughly chopped (130 grams)
  • 1/4 teaspoon kosher salt
  • 1 large egg
  • 3/4 to (170 grams) 1 1/4 cups (285 grams) buttermilk
  • 1/4 teaspoon vanilla extract
  • 1 tablespoon (15 grams) granulated sugar
  • 1 teaspoon (5 grams) baking powder
  • 1/2 teaspoon baking soda
  • 3/4 cup (100 grams) all-purpose flour
  • 1/4 cup (35 grams) cornmeal, any kind
Make batter: In a large bowl, combine melted butter, chopped corn, salt, and egg. Whisk in 3/4 of the buttermilk, plus all of the vanilla and sugar. Sprinkle the surface of batter with baking powder and baking soda, then whisk thoroughly to combine, then a few more times to guarantee they’re well-distributed in the batter. Add flour and cornmeal and stir only until they disappear. Check the batter consistency; if it seems too thick, add remaining buttermilk, a couple tablespoons at a time until you reach your desired consistency.

Cook the pancakes: Heat your skillet or saute pan to medium. Brush the pan with butter and ladle with 3 to 4 tablespoons of batter at a time, 2 inches apart. When the pancakes have bubbles on top and are slightly dry around the edges, flip them over and cook them until golden brown underneath. If they seem to be cooking too quickly (dark on the outside, raw centers) turn your heat down to low for the next batch and inch it up as needed. Repeat with remaining batter.

To serve: Top with a pat of pat of salted butter and a healthy dose of maple syrup. We sometimes finish these with a pinch or two of flaky salt, too.


  • 2023 updates: These days, I don’t bother with what used to be the first step of this recipe: sautéing the corn before adding it to the batter. Instead, I give it a rough chop on the cutting board and add it raw. In the finished pancakes, the corn is sweet and crunchy, but doesn’t taste uncooked. If you prefer the way the recipe was originally written, however, here’s the old instruction: Melt butter in a large cast iron skillet or griddle pan over medium heat. Add corn and saute for 4 to 5 minutes, until it begins to brown ever-so-slightly. Sprinkle with salt and set aside to cool. Wipe out skillet.
  • The second change I’ve made over the years is that I find I need less buttermilk to get the right pancake consistency, about 3/4 cup instead of 1 1/4 cups, so the amount is now listed as a range.
  • About the sweetness: in my family, we drench our pancakes in maple syrup so I prefer the pancakes themselves to have little or no sugar, for contrast. If you’re one of those noble beings that like your pancakes plain, you might like an additional tablespoon of sugar in them. As I mentioned above, I think these have great savory potential by skipping the sugar and increasing the salt, served with sour cream or salsa.
  • New to homemade pancakes? I have a slew of tips over here.

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    blueberry yogurt multigrain pancakes – smitten kitchen

    I had a little crisis on Father’s Day, and unlike the week that proceeded it, it did not relate to a feverish toddler who landed himself in our bed (and proceeded to be well enough at 5 a.m. to stand up and announce the different parts of our face as he poked them “NO” “EYEAR” “AYE” “MOUF”), the gutting of our (single) bathroom so that plumbers could access a wayward pipe in the building or the thin film of dirt left on every surface of every room when they were done working. No, by Father’s Day, most of those things had thankfully righted themselves, leaving only crises of less grave proportions: the blueberry pancakes I’d always known and loved no longer worked for me.

    all ready to go
    batter, berries, separate

    I mean, they work, in terms of technically executing what they’re supposed to. They’re a bit runnier than I remembered, thus making it difficult to flip and bake them through cleanly, but they’re hardly worth complaining over, or so felt the Dad of Honor who found them–as he is contractually obligated to–delicious. We ate our pancakes, showered him with gifts and set off for the playground. But I couldn’t stop thinking about them; they didn’t sit right and I realized that it had less to do with the recipe and more to do with … me. I’ve changed.

    studded with blueberries


    Suddenly, using all white flour in a breakfast baked good felt a little funny. I’m not saying I’ve sworn it off — heavens, no! — but once you figure out ways to tuck more grains into baked goods without compromising their flavor, it’s hard not to do so regularly. And buttermilk, lordy, I love buttermilk. But I don’t always have it around and yet I always have yogurt around. And doesn’t yogurt somehow seem more fitting for breakfast? New decade, new pancake, I concluded. I would embrace change!

    kept warm in the oven

    And so on Monday, long after the last blueberry pancake had been inhaled (I told you we liked them), I got back to work and these, these are my jam, um, I mean, the kind of blueberry pancakes I’m more enthusiastic about these days. Two grain flours a big helping of plain yogurt and absolutely no compromise on flavor, texture or deliciousness, especially when draped with maple syrup. Loads of it. What? I never said I ate pancakes like a grown-up, did I?

    blueberry yogurt pancakes

    One year ago: Strawberry Rhubarb Pie, Improved and Zucchini and Ricotta Galette
    Two years ago: Chocolate Yogurt Snack Cakes
    Three years ago: Mediterranean Pepper Salad and Cherry Brown Butter Bars
    Four years ago: Strawberry Chiffon Shortcake

    Blueberry Yogurt Multigrain Pancakes

    Makes 12 to 14 4-inch pancakes

    2 large eggs
    1 cup plain, full-fat yogurt
    2 to 4 tablespoons milk
    3 tablespoons butter, plus extra for buttering skillet
    1/2 teaspoon lemon zest
    1/2 teaspoon vanilla extract
    1/2 cup (62 grams) whole wheat flour
    1/2 cup (68 grams) all-purpose flour
    1/4 cup (32 grams) barley or rye flour
    2 tablespoons sugar
    1 tablespoons plus 1 teaspoons baking powder
    1/2 teaspoon table salt
    1 cup blueberries, rinsed and dried

    Melt half of butter. Remove from heat and stir in second tablespoon of butter until melted. This keeps your butter from being too hot when you next want to add it to the wet ingredients.

    Whisk egg and yogurt together in the bottom of a medium/large bowl. If you’re using a thin yogurt, no need to add any milk. If you’re using regular yogurt, stir in 2 tablespoons milk. If you’re using a thick/strained or Greek-style yogurt, add 3 to 4 tablespoons milk. Whisk in melted butter, zest and vanilla extract. In a separate, small bowl, combine flours, sugar, baking powder and salt. Stir dry ingredients into wet only until dry ingredients are moistened. A few remaining lumps is fine.

    Preheat your oven to 200°F and have a baking sheet ready (to keep pancakes warm). Heat your skillet or saute pan to medium. If you’ve got a cast-iron skillet, this is my favorite for pancakes. Melt a pat of butter in the bottom and ladle a scant 1/4 cup (about 3 tablespoons) batter at a time, leaving at space between each pancake. Press a few berries into the top of each pancake. The batter is on the thick side, so you will want to use your spoon or spatula to gently nudge it flat, or you may find that pressing down on the berries does enough to spread the batter. When the pancakes are dry around the edges and you can see bubbles forming on the top, about 3 to 4 minutes, flip them and cook for another 3 minutes, until golden underneath. (If you listen closely, after a minute you’ll hear you blueberries pop and sizzle deliciously against the pan.) If pancakes begin cooking too quickly, lower the heat. Transfer pancakes to warm oven as they are done cooking, where you can leave them there until you’re ready to serve them.

    Serve in a big stack, with fixings of your choice. Do not anticipate leftovers.

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    carrot cake pancakes – smitten kitchen

    [Note: This recipe got fresh photos in 2019 and it’s a very good thing.]

    If I could have a breakfast rallying cry, a breakfast mantra, if you will, it would be, It’s not cake! It’s breakfast! It would be rather dull, naturally. I know that the line between Cake For Breakfast and our various formats of Breakfast Cakes (muffins, coffee cakes and pancakes) is thin, I know the distinctions on either side of it are, at best, tiny, but they are what allows me to pretend I’m eating cake for breakfast when I’m really not, so I cling to them.

    what you'll need

    I said as much a few weeks ago when I made coconut muffins. Oh sure, they’re like a glorified macaroon, but! a macaroon full of healthy oils and Greek yogurt and whole wheat flour and a moderate level of sugar. They win at breakfast. Cake, 0, Breakfast 1, you could say. But when I spotted a recipe for carrot cake pancakes, replete with what we all know is the very best part of carrot cake, a sweetened cream cheese topping, I said, “No way, uh-uh. Carrot cake is dessert, not breakfast.”


    Thank goodness I studied them more closely from there because when I did, no matter how hard I tried, I couldn’t find a trace of evil. A smallish amount of flour, minuscule amount of sugar, single egg and not a lick of melted fat (inside the pancake, that is) batter up with the better part of a pound of carrots, and together they make The Very Best Way To Skirt The Breakfast/Cake Divide and Totally Win. Or, more succinctly, you could just call them Carrot Cake Pancakes.

    wet into dry

    I should have known they’d be delightful, based on the source, the first cookbook from one of my favorite voices in food blogging, Joy the Baker. Joy is — in case the glamour gal in the cocktail dress, holding a towering pink birthday cake, on an even pinker book cover didn’t give it away — a delight. When I found her blog a few years ago, I was drawn to the girly chattiness, like being on the phone with a friend and realizing that you’re eating chocolate cake for dinner and laughing about it. She’s that kind of fun. But when I think of Joy, I really think of pancakes because this woman, she knows her pancakes. From the The Single Lady Pancake to Cornmeal Molasses and Smashed Raspberry and Chocolate Chunk Pancakes, she’s got more pancake recipes on her site than I can count on both hands and I love this story about her dad and pancakes. If I was going to drag her book into the kitchen with me, I knew it would have to be to make pancakes.


    This recipe is the kind that will go instantly into a regular weekend morning rotation. Or, perhaps, you regularly get your meals mixed up like I do. I made these on Thursday afternoon, thinking we could heat and eat them on Saturday morning. But Thursday 5 p.m. crept up, then 5:30, then 5:45 and I couldn’t put off making dinner any longer, and little thought crept into my head… two cups of carrots, two cups of carrots and I think we know what happened next. By Saturday, it was time to whip out the grater again.

    carrot cake pancakes
    carrot cake pancakes

    One year ago: Poppy Seed Hamantaschen, Tiny
    Two years ago: Spinach and Chickpeas
    Three years ago: Penne with Potatoes and Rocket and Caramelized Onion and Goat Cheese Cornbread
    Four years ago: Pasta with Cauliflower, Walnuts and Feta
    Five years ago: Skillet Irish Soda Bread and Lighter Than Air Chocolate Cake

    Carrot Cake Pancakes
    Adapted, barely, from the Joy the Baker Cookbook

    It’s delicious sailing the rest of the way. If you’re of the misconception, as I was, that cream cheese frosting has no place at the breakfast meal, I think this will change your mind: softened cream cheese is beaten with just a fraction of the sugar you’d use in a real frosting, and milk, not cream, is used as a thinning agent. Despite concerted dolloping efforts, we had a bit of extra and should you, as well, I advise you to definitely not try to figure out whether it would taste good on banana bread, or an oatmeal muffin, or a… spoon. Just don’t. It’s a slippery slope.

    Updated: The original headnotes for this recipe warned against using a food processor to shred the carrot because the carrots needed to be more finely grated than it usually makes them. Good news: Years later, I cannot be bothered to hand-grate carrots and have found no problem with making it faster in the machine. Pre-grated carrots from a store might prove to coarse (i.e. the carrots could take longer to cook than the pancake).

    The second update is that I start with half the buttermilk these days — 1/2 cup instead of the 1 cup in the original recipe. I find they cook through better. If your pancake batter ends up too stiff for your liking, you can always add a little bit extra before cooking them, as noted.

    Yield: About 12 to 16 3- to 4-inch pancakes

    1 cup all-purpose flour
    1 teaspoon baking powder
    1/2 teaspoon baking soda
    1/2 teaspoon table salt
    1/2 teaspoon ground cinnamon
    1/2 teaspoon freshly grated nutmeg (I used a smidge less)
    1/8 teaspoon ground ginger
    2 tablespoons chopped walnuts (optional, I skip them)
    2 tablespoons golden raisins (optional, ditto)
    1 large egg
    2 tablespoons packed brown sugar
    1/2 cup buttermilk, plus more if needed (updated, see note)
    1 teaspoon pure vanilla extract
    2 cups finely grated carrots (from about a 3/4 pound bundle whole carrots)
    3 tablespoons butter, for griddle

    Cream cheese topping
    4 ounces cream cheese, at room temperature
    1/4 cup powdered sugar
    2 to 3 tablespoons milk
    1/2 teaspoon pure vanilla extract
    Dash of ground cinnamon

    Place a rack in the upper third of your oven and preheat to 200°F. This will keep the pancakes warmed as they’re fried in batches.

    To make the pancakes: In a large bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger and, if using, nuts and raisins. In a small bowl, whisk together the egg, brown sugar, buttermilk and vanilla. Stir in carrots. Stir carrot mixture into dry ingredients, stirring until just incorporated. Let rest for five minutes while you make the cream cheese topping.

    To make the cream cheese topping: In a small bowl, beat the cream cheese until fluffy and lump-free. Whisk in powdered sugar, two tablespoons milk, vanilla and cinnamon. If you’d like the mixture thinner, add the remaining tablespoon of milk (I did not).

    Over medium heat, melt 1 tablespoon butter in a cast-iron skillet or griddle pan. Check your batter; if it seems too thick to you (although I like a thicker batter because it spills less in the pan), add a splash or two of extra buttermilk, as needed. Spoon 2 to 3 tablespoons batter into the hot pan per pancake (to me, this seemed like too little but after experimenting with larger pancakes, I advise you to listen to Joy; it’s nice in small puddles), flipping once, until pancakes are golden on both sides, about 2 minutes per side. Transfer finished pancakes to a serving dish or tray in the oven, to keep warm while you repeat the process with the remaining batter, adding more butter as needed.

    Serve warm with cream cheese topping.

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    zucchini bread pancakes – smitten kitchen

    For someone who doesn’t garden, lives pretty far from farms and couldn’t even keep a couple herbs alive on her kitchen windowsill, I take zucchini population control pretty seriously. Sure, I don’t have to lock my car door in August, I don’t have a CSA dumping boxes of it unceremoniously on my porch and then running away like a thief in the night, and it’s been a long time since I lived in a house with bats in the backyard, but I get it. The problem is real. We all must do our part.

    two seconds from zucchini to shreds
    grated too much, just made more

    But zucchini is pesky. It’s not like tomatoes, which are like the prom queens of the summer farms, perfect no matter how you dice, slow roast, scallop or sauce them. I never have enough tomatoes and they’re usually gone for the year before I am done with them; the same can rarely be said for zucchini. It can be a little slippery when cooked, weepy when raw. It’s hard to get it roasted or grilled to a crisp. Sure, it’s good battered and deep-fried, but I have a theory that my Rainbow flip-flop would be too. I’m not going to test it, though. I’m sure you understand.

    mixing dry and wet pancake batter

    So, when I find a use for zucchini that limits its less redeemable characteristics, I get a little shouty about it and demand you cook it too, things like quick, crunchy side dishes, herbed potato tortes, goat cheese pizza, pasta salads, tangled with basil spaghetti, carpaccio-ed, slaw-ed, kebab-ed, galette-d and frittered.

    pancake, delightfully splat-shaped
    zucchini bread pancakes

    And cake. This is a good time to get yourself reacquainted with zucchini bread. I did this a few weeks ago when the zucchini I’d tried to ignore in the fridge started to look like it was on its way out and I had to stop being passive-aggressive about it. But I’m not fond of sliced cake for breakfast; it seems better suited to an afternoon treat. As is often the case, it was a toddler with his ridiculous weekend breakfast demands [“I WANT PANCAYS!”] that got me trying to figure out how I could make him happy while also convincing myself I wasn’t just feeding him junk. If carrot cake can be pancakes, why not zucchini bread? The result is my new favorite pancake. I know, I always call things my “new favorite” but this is! We’ve made them three times in three weeks, and I have a batch in the freezer for another weekend morning. They’re plush inside with a lightly crisped edge; they smell heavenly, they reheat wonderfully, they take well to whole wheat flours and a bare minimum of sugar and they’re a cinch to throw together. And they should totally be on your table this weekend.

    sometimes passes for a toddler lunch
    zucchini bread pancakes

    One year ago: Sugar Plum Crepes with Ricotta and Honey
    Two years ago: Summer Succotash with Bacon and Croutons
    Three years ago: Peach and Creme Fraiche Pie and Asparagus with Chorizo and Croutons
    Four years ago: Herbed Summer Squash and Potato Torte and Chocolate Hazelnut Biscotti
    Five years ago: Pearl Couscous with Olives and Roasted Tomatoes

    Zucchini Bread Pancakes

    The awesomest topping you could make for these pancakes is the lightly sweetened one in the Carrot Cake Pancakes. They’re also good with syrup, maple or golden, or honey. However, I used this muddled thing I do when I feel like I should be putting something healthy on top of my pancakes but really just want maple syrup, which is a mixture of 1 tablespoon maple syrup to 3 tablespoons plain Greek yogurt. Everyone wins, right?

    A couple pancake overarching theories: Thin pancake batters make large puddles of flatter pancakes that are harder to manage, but cook quickly and always cook through. Thicker pancake batters make taller pancakes that take on crisp edges and tender insides. They’re my favorite. But, they also don’t always cook through 100% on the stove. To ensure they’re all cooked through when you serve them, it’s good to keep them in a warm oven for about 10 minutes before serving. The advantage of this, of course, is that all pancakes are warm when you’re ready to put them on the table. You can also keep pancakes warm in the same oven until everyone is ready to eat.

    I keep the sugar level really low in pancakes because we love a sweet topping on ours, and I love the contrast between unsweetened and sweet in any baked good. If you’re someone who doesn’t like maple syrup or anything sticky or sweet on top of your pancakes (gasp!), you might want another spoonful of sugar inside your pancakes.

    Makes 10 to 12 pancakes

    2 large eggs
    3 tablespoons olive oil
    2 tablespoons light brown, dark brown or granulated sugar
    1/4 cup buttermilk or 2 tablespoons each of milk and plain yogurt, whisked until smooth
    1/2 teaspoon vanilla extract
    2 cups shredded zucchini (from about 9 ounces whole, or 1 1/2 medium zucchini), heaping cups are fine
    1 cup all-purpose flour (half can seamlessly be swapped with a whole wheat flour)
    1/4 teaspoon table salt
    1 teaspoon baking soda
    1 teaspoon ground cinnamon
    1/8 teaspoon ground or freshly grated nutmeg
    Butter or oil, for coating skillet

    In a large bowl, combine eggs, olive oil, sugar, buttermilk and vanilla until smooth. Stir in zucchini shreds. In a smaller bowl, whisk together flour, salt, baking soda, cinnamon and nutmeg. Stir dry ingredients into zucchini batter, mixing until just combined.

    Preheat oven to 200°F and place a tray — foil-lined if you’re into doing fewer dishes later — on a middle rack.

    Heat a large, heavy skillet (my favorite for pancakes is a cast-iron) over medium heat. Once hot, melt a pat of butter in pan and swirl it around until it sizzles. Scoop scant 1/4-cup dollops of batter (mine were about 3 tablespoons each) in pan so the puddles do not touch. Cook until bubbles appear on the surface, about 2 to 3 minutes. Flip pancakes and cook another minute or two, until golden underneath. Transfer pancakes to prepared pan to keep warm as well as ensure that they’re all cooked through when they’re served. Repeat with remaining batter. Serve warm. Repeat next weekend.

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    japanese vegetable pancakes – smitten kitchen

    Last week was not my week in the kitchen, friends. I had great, ambitious designs on a rhubarb meringue tart that would be pink and pretty with a scalloped tart-shell edge and a meringue that looked like piped roses that had toasted petal tips. But as the week went on and as various really non-torments in the greater definition of the word but nonetheless tormenting to me mounted — thin curds, too thick curds, beige (you know, the color of pink rhubarb + multiple yolks) curd, slumped tart shells, wet meringues, useless broilers, blowtorches so close to empty, they emit the useless wisps of sleepy dragons, refill canister AWOL — my enjoyment of the project plummeted. But, because I’d like to teach my kid one day that he should follow through and finish what he started, I did, and lo, it was good, you know? Maybe I’m just not a meringue pie person and I forgot? None of this matters because the finished pie slid off the plate flopping face-down into the open fridge as I tried to put it away and then, as I crouched on the floor in front of the open fridge scooping fistfuls of meringue and curd into a garbage bag and questioning my life choices, my son walked in and asked what I was making for dinner.

    maybe not the prettiest vegetables to start
    carrot peels and ribbons

    I took a break from the kitchen after that. Sometimes, you just need some space, right? See if time apart restores that magic? Absence makes culinary ambitions grow fonder? Not to be clichéd or anything (cough, ugh), but I did go get a pedicure and while I was there an email appeared on my phone from Tasting Table extolling the virtues of the Japanese vegetable pancake known as okonomiyaki and all I wanted to do was run home and make it, immediately. That’s no small feat, considering the comfort of those massage chairs, and yet, if I were to wax philosophical for a moment, I would argue that this thing — when you think you’re done with cooking forever but see something new or different that’s so incredible, so doable, that you find all the minutes between then and when you’re finally able to get to the grocery store an irritant — is about the loftiest recipe goal there could be.

    reducing the cabbage to shreds
    a mess of ribboned and mandolined vegetables
    tangles of cabbage, carrot and kale
    flipped and craggy and crisp

    I actually got to making the pancakes a few days later, because life is like that, but please don’t wait so long because these are crazy delicious, filling and wholesome, as good as a side dish as they are as a main, topped with a fried egg. From what I can gather, there are many, many ways to make okonomiyaki and that this is by design — according to Wikipedia, the name is derived from the word okonomi, meaning “what you like” or “what you want.” What most have in common is a base of cabbage, flour, and egg, fried in a small or large fritter pancake form — can I call them Japanese latkes without offending anyone? Probably not, but there you are. From this base, only you are limited only by your imagination; I’ve seen versions with everything from kimchi to shrimp or octopus, green onions or pork belly/bacon, but I kept with the relatively earnest version outlined in the newsletter, with cabbage, kale, carrots and scallions. While okonomiyaki is often made omelet-like and thick, served in wedges, it turns out I like mine the way I like my potato pancakes, which is for them to resemble a flying spaghetti monster that ran afoul of a hot skillet and crisped up on impact in all of its straggly glory — i.e. heavy on the vegetable, light on the batter, charred at the edges, tender in the center and absolutely impossible to stay irate at your kitchen long in the face of.

    scallions, sesame and a mahogany sauce
    cabbage, kale and carrot fritter

    One year ago: Warm, Crisp and a Little Melty Salad Croutons and Chocolate Buckwheat Cake
    Two years ago: Leek Toasts with Blue Cheese and Vermontucky Lemonade
    Three years ago: Oatmeal Pancakes, Spring Asparagus Pancetta Hash and Pecan Cornmeal Butter Cake
    Four years ago: Endive and Celery Salad with Fennel Vinaigrette, Rhubarb Cobbler and Broccoli Slaw
    Five years ago: Martha’s Macaroni and Cheese and Crispy Salted Oatmeal White Chocolate Cookies
    Six years ago: Pickled Garlicky Red Peppers and Raspberry-Topped Lemon Muffins

    Japanese Vegetable Pancakes [Okonomiyaki] with Cabbage, Kale and Carrots
    Adapted, just a little, from Josher Walker of Xiao Bao Biscuit, in Charleston, SC via Tasting Table

    Okonomiyaki are traditionally served squeezed with a generous criss-cross of Japanese mayonnaise and an okonomiyaki sauce, tangy-sweet-salty mixture I’d liken to Japanese barbecue sauce, which is sold in bottles but I attempted to cobble together a version from recipes I found online, below. Please forgive me if the flavor isn’t perfect; I am new to it, but we loved it, just the same. Pancakes are then sprinkled with bonito flakes, seaweed flakes or even pickled ginger, but we enjoyed ours with a finely slivered scallion and toasted sesame seeds. I imagine they’d also be good with bites dipped in a simpler dumpling dipping sauce.

    Yield: 4 large pancakes or I am really sorry, but I forgot to count, but I’d say at least 12, probably 14, smaller ones

    1/2 small head cabbage, very thinly sliced (1 pound or 5 to 6 cups shreds) which will be easiest on a mandoline if you have one
    4 medium carrots, peeled into ribbons with a vegetable peeler
    5 lacinato kale leaves, ribs removed, leaves cut into thin ribbons
    4 scallions, thinly sliced on an angle
    1 teaspoon kosher salt
    1/2 cup all-purpose flour
    6 large eggs, lightly beaten
    Canola, safflower or peanut oil for frying

    Tangy Sauce
    1/4 cup ketchup
    1 1/2 tablespoons Worcestershire sauce (note: this is not vegetarian)
    1/4 teaspoon dijon mustard
    1 tablespoon rice cooking wine or sake
    1 teaspoon soy sauce
    1 tablespoon honey (use 2 if you like a sweeter sauce)
    1/8 teaspoon ground ginger

    Make the pancakes: Toss cabbage, carrot, kale, scallions and salt together in a large bowl. Toss mixture with flour so it coats all of the vegetables. Stir in the eggs. Heat a large heavy skillet on medium-high heat. Coat the bottom with oil and heat that too.

    To make a large pancake, add 1/4 of the vegetable mixture to the skillet, pressing it out into a 1/2- to 3/4-inch pancake. Gently press the pancake down flat. Cook until the edges beging to brown, about 3 minutes. 30 seconds to 1 minute later, flip the pancake with a large spatula. (If this is terrifying, you can first slide the pancake onto a plate, and, using potholders, reverse it back into the hot skillet.) Cook on the other side until the edges brown, and then again up to a minute more (you can peek to make sure the color is right underneath).

    To make small pancakes, you can use tongs but I seriously find using my fingers and grabbing little piles, letting a little batter drip back into the bowl, and depositing them in piles on the skillet easier, to form 3 to 4 pancakes. Press down gently with a spatula to they flatten slightly, but no need to spread them much. Cook for 3 minutes, or until the edges brown. Flip the pancakes and cook them again until brown underneath.

    Regardless of pancake size, you can keep them warm on a tray in the oven at 200 to 250 degrees until needed.

    If desired, make okonomiyaki sauce: Combine all sauce ingredients in a small saucepan and let simmer for 3 to 5 minutes, until smooth and thick.

    Serve pancakes with sauce and any of the other fixings listed above, from Japanese mayo to scallions and toasted sesame seeds.

    Do ahead: Extra pancakes will keep in the fridge for a couple days, or can be spread on a tray in the freezer until frozen, then combined in a freezer bag to be stored until needed. Reheat on a baking sheet in a hot oven until crisp again.

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