Tuesday, January 12, 2010

Mama Watts' Dried Fruit and Nut Pancakes

Visiting friends is always fun, especially when they have a beautiful and comfortable apartment. For instance this fabulous bed is where I am making my nest these days. So comfy I never want to leave it. If you want me out of bed you  better have a damn good reason, and let me tell you, Mama Watts' Pancakes is that damn good reason.

I awoke to the aroma of fresh brewed coffee. When I walked into the kitchen Rodney was dicing dried figs, apricots and cherries. I sat down to coffee and conversation. he plumped the fruit, bashed a handful of walnuts and preceded to heat the skillet.  

Within minutes the kitchen was filled with the unmistakable aroma of pancakes. He ladled some into the pan and scattered fruits and nuts, 

gave them a flip when ready. Before we knew it, we had a stack of unbelievably light and flavorful pancakes.  Rodney commented that biting into the dried fruit is like biting into a Sweet Tart. I loved the chew and crunch enveloped in a light, sweet cake. 

Smothered in butter and REAL maple syrup it was heaven on a plate. You know it will be a good day when it begins with freshly brewed coffee and homemade pancakes. 

This is Rodney's recipe. I typed it as he told me how to prepare the batter. It's not for a new cook, but exactly how my Grandmother would have made pancakes. Give it a try, once I'm home I'll play with the batter and see if I can come up with some weights and measures.

Mama Watt's Dried Fruit and Nut Pancakes 

1 egg
2-3 cups buttermilk

1 t baking powder
1 t baking soda 
1/3 cup oil

pinch of salt
1 tablespoon oil

handful dried figs, apricots, dates and sour cherries diced

handful of walnuts pieces

Heat oven to 200 degrees and turn it off.

Add the egg and buttermilk to a medium bowl and beat until blended. Mix in baking soda, baking powder, salt and oil. Slowly add flour, as much as it will take to thicken. Do not over mix, you don't want tough pancakes.

Once it's mixed cover with foil and place in the oven to rest. 
While it's resting, prepare your fruit.
Place fruit in saucepan and cover with water. Bring to a boil and allow to sit about 20 minutes. Once plumped, drain.

Heat oil on griddle until hot. Pour in enough pancake batter to form a small 4 inch pancake. Sprinkle with dried fruit and nuts. When bubbles start to form on the top, flip pancake. 

When finished, top with butter and maple syrup.
Rodney says this will make 9 small pancakes or 2 huge ones.

All photos and text are property of The Gypsy Chef