When I first met Amy Halloran, she was cooking pancakes on a griddle she brought to someone else's house. After I tasted her pancakes, which were thin, tender, and sweet with the taste for fresh flour, I knew why her name was synonymous with pancakes. Her genuine passion for the pancake has been a lifelong affair. The years of study, measuring, mixing, and flipping have resulted in the best pancakes I've ever eaten.
A part of what makes Amy's pancakes so delicious is the emphasis on stone-ground whole-grain flour. The freshly milled taste results in a malty-sweet cake that needs no more than a swipe of butter and a whisper of maple syrup. They're not a vehicle for toppings, and command all your attention.
Speaking of commandments, Amy has a few (10 to be exact) about pancakes, and ever since following her gospel of the grain, the pancakes I make (which are no longer relegated to weekends) have been the best I've ever eaten.
Amy Halloran's Perfect Pancakes
1 cup stone-ground whole-grain flour
1 teaspoon double-acting baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1/2 cup whole milk
1 tablespoon whole-milk yogurt
Whisk together the dry ingredients and the liquids separately. Add the dry to the liquids, and whisk just until incorporated. Don't overmix — just combine well.
Let sit 5 to 10 minutes. Allow about 3 minutes to preheat the griddle. Once warm — when water or butter dances on the surface — melt about a teaspoon of butter on the heated pan, and pour a spoonful of batter onto the buttered griddle. Let sit between half a minute and a minute, or until the surface of the pancake looks set and matte. Don't wait for bubbles to pop on the surface of whole-grain pancakes because the bottom will be too dark by then. Flip and cook about 1/2 minute on the second side.
Serve with what you like; I love butter and yogurt.