belly patches

While Sean and I were in Hawaii, we made sure to thoroughly spoil Gram with as much good cooking as possible. One of my breakfast specialties is pancakes. I can only give my wonderful King Arthur cookbook credit for the recipe (at least most of it), but the pancakes went over incredibly well. In fact, that’s the first time in a while that I’ve prepped a whole batch of the recipe and the entire batch got eaten. By 5 people! Sean’s uncle, Harry, was the biggest devourer of the pancakes. At one point in our breakfast conversation, he called them belly patches. Apparently, this is what his family called them because pancakes are so filling. They patch up your belly. We all got great amusement from that and I have to admit that even Sean and I’ve started calling them that.

Here’s the recipe for belly patches. I’ve also put the recipe for the “quick mix” version. This is so that you can have all of the dry ingredients prepped and you just have to add a couple wet ingredients and you’ve got pancakes ready. Hope everyone enjoys the recipe!

Belly Patches

4 cups all-purpose flour (use King Arthur. Seriously, it’s worth it)
2 to 4 tbsp sugar (I use 3 tbsp flour and I usually use vanilla sugar, if it’s in my pantry)
1 tbsp baking powder
1 tsp salt
1 tsp baking soda
4 eggs
1 quart buttermilk, yogurt or sour milk (I use buttermilk, but that’s because I never have yogurt or sour milk on hand)
1/2 cup (1 stick) unsalted butter, melted
1 tsp vanilla extract (this is my additional ingredient, it’s well worth it)

In a large mixing bowl, mix all of the dry ingredients thoroughly

In a second bowl, beat the eggs and buttermilk together until they are light and fluffy. Add the butter. Add the wet mixture to the dry ingredients and stir gently until the dry ingredients have been blended. Don’t over mix!

Heat a cooking griddle (I use an electric griddle, but a griddle on a gas stove or just a square griddle works great as well) to 360 degrees. If you’re on a stove top, water should dance on the surface.

Pour the pancake mixture onto the griddle in your desired pancake size. I use one of my dishers, which I believe equates to about 1/4 cup. Let the pancakes cook until the bubbles in the batter don’t fill back in when they pop. Flip the pancake and cook for about half the time the first side cooked in.

I usually put a little butter on my pancakes, but these really don’t need it. Maple syrup is my favorite topping, but fruit works well too. Honey. Lilikoi butter. Just about anything will be good on top of these guys. They’re great just plain, too.

Note1: This can also be used as a great waffle recipe. The only thing I do differently is I separate the egg yolk and white. The egg yolks go into the buttermilk. I beat egg whites to a soft peak and then fold them into the final batter right before I start cooking the waffles. It makes them slightly lighter and crispier (just the way Sean and I like our waffles).

Note2: This recipe can very easily be split in half. A half-recipe can feed about 3 people (or 2 if one them is Harry ;)). Just remember 1 tbsp = 3 tsp.

Speaking of which, we have a new waffle iron to try out this morning, so I’m off to go make some belly patches, waffle style. Hope you enjoy the recipe!