The Tall Man 2012
Filis Cianciotta
But when college begins in August, they will have to start anew: make new friends, find a niche, figure out who they are. And in this time of great (and normal!) transition, students can be tempted to do a lot of compare-and contrast: who is better/smarter/luckier/more attractive/more advantaged than I am? Who has more friends? etc. etc.
What is Tall Poppy Syndrome, you ask? It has been attributed to a number of English speaking countries, particularly Australia. Think of a field of poppies. Part of what makes it so beautiful is that the flowers are all pretty uniform. They grow to the same height. When you get a poppy that stands way above the others, it ruins the sight line, begs for its own attention instead of blending into the group.
Tall Poppy Syndrome is when people who have achieved too much success or acclaim [or insert your measure here] are cut down by others. They may genuinely deserve their success, but it makes other people feel like they have overachieved, so they try to cut the tall poppy down. They disparage the person for their success/good fortune/good looks/wealth/whatever.
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About a year ago, over a series of weekends I was up too early anyway, I went on a buttermilk pancake-making bender. I tried, well, not all, but several of the recipes I always read about, the loftys and the fluffys and the best-evers. I used, in turn, cornstarch and vinegar and unseemly amounts of butter, I separated egg whites, I rested batters, and every single one of these pancakes was consumed by happy children but not a-one of them stayed as tall as they left the pan for more than a few minutes and I was gravely disappointed. It was very possibly user error; all pancakes were made before 8:30 a.m. on weekends, pre-coffee. Regardless, I tabled it and moved on.
Once pancakes are golden brown on the second side, and do not worry if the tall sides look raw, this is completely expected, just transfer them to heated oven. Repeat with remaining batter. Tall, thick pancakes like this almost always hide pockets of uncooked batter; 5 minutes in the oven will fix this. You can leave them in the oven for much longer, however, if you now wish to rinse berries and make coffee (which of course you do).
Would a half whole wheat sub work here with the extra buttermilk? I have stuck by your original pancake recipe subbing whole wheat flour for half or all of the flour . it gets flat and falls apart and is a pain to flip but I love your recipes so It has to be me:)
Thanks Deb, I tried a 2/3 swap with white whole wheat and while they were wheaty tasting of course they were much easier to flip. My husband loved these as well and it was much faster to make as they were itty bitty and I could fit in more in a pan.
This is essentially the recipe I have used for years with the addition of half as much baking powder along with the baking soda. And since I have big hulking teens, my version is quadrupled. We love it with all the varations, especially with an apple slice cored and sliced into rings placed on the griddle first.
This recipe seems so normal; I was expecting some secret ingredient to get such awesomely tall pancakes. Is it the smaller size?
I am one of those weirdos who actually likes those pockets of uncooked batter.
oh! So many things to love about this post! I was braced for a complicated tricksy pancake recipe, but thank you: this is very similar to what I have made every Saturday morning for YEARS. I always use some combo of cornmeal, ww flour, and white.
My recently deceased husband was crowned King of Pancakes by grandchildren, church families and friends. Everyone was concerned about the future of pancakes after he was gone. Unbeknowns to all, he tweaked MY recipe and I knew his secret! Double the eggs, add vanilla, and sour cream instead of buttermilk. I made them recently and got rave reviews.
Love the oven step for the same reason! Always scrambling to set the table, put out condiments, etc, but best of all, to be able to sit down at the table along with everyone else and enjoy hot cakes. ?
This has been my favorite recipe for years. (its the best thing in the Fanny Farmer Cookbook). They reheat nicely in a cast iron skillet and are also great with a 1/4 cup of oatmeal swapped for some of the flour.
Excellent recipe. I especially appreciated the tip on using yogurt as my buttermilk stash was quite low. I did have enough buttermilk to thin out the yogurt (rather than use the milk). Pancakes were fluffy and delicious. Thank you!
I made these this morning and my husband and i loved them! Super fluffy and delicious! I cannot have dairy so made this with coconut milk (can only find powdered here in Ecuador) and added vinegar. I was worried because it was very runny but the batter ended up being thick like described and it worked perfectly. Will definitely make these again. Thanks Deb!
Ooh, good question. Replacing at least 1/2 cup of the buttermilk with ricotta and mixing lemon zest into the granulated sugar (rubbing it in bruises it, causes much better flavor release, I find; plus your hands smell fantastic) would definitely be how I do it. For the last 2 to 4 tablespoons liquid, buttermilk if you have it, milk if you do not. Let me know how it goes?
I wanted to love these, but found them heavy and dry. I followed recipe exactly, used the extra buttermilk and put in oven for 5 minutes. They looked pretty but that was best I could say. Not a keeper for my family.
Have you tried not putting them in the oven? The one time I did put them there they came out exactly as you describe them, heavy and dry. I stopped doing that and they come out perfect every time, and I have never encountered enough raw spots to justify it anyway, in my case.
The original recipe calls for 2 teaspoons (yes really) baking powder and (non-butter) milk. The buttermilk variation calls for buttermilk instead and 1/2 teaspoon baking soda. I actually made it both ways with buttermilk (I misread the first time) and both worked almost exactly the same. But I stuck with her baking soda recommendation when I wrote this. Long story short: try 2 teaspoons baking powder.
We made these this morning with a yogurt and almond milk substitution as outlined in the notes. Thanks so much for putting in substitution suggestions like that! The pancakes turned out delicious, and I was impressed that a few minutes in the oven really did make sure they came out cooked all the way through. We served them with strawberries, powdered sugar, and maple syrup, and will definitely make them again whenever the day calls for pancakes!
I wanted to like these because they were so simple, and they were fluffy as advertised, but really dry. Even my kids noticed they were dry. Perhaps they could use more butter? These are still my go to pancakes: -a-genius-trick-for-fluffier-buttermilk-pancakes-no-whipping-egg-whites
I used the yogurt/milk sub since I never have buttermilk on hand. They were perfection! I cooked the whole batch at once, then put the leftovers in the fridge. Popped them in the toaster the next morning and enjoyed perfectly warm inside/crunchy outside, all over again!
Omg, these are amazing. I made it using buttermilk and they came out fluffy and light. I just ate them as is without any toppings and they are delicious. Next time I will try using yogurt and hope it comes out just as good. This recipe will be my new go to recipe, thank you Deb.
The taste was wonderful but they were not tall and fluffy. the only difference I can come up with is the amount of flour. All of the flour I buy says it is 30g to a 1/4 cup which equals 120 grams. [I so prefer to weigh than meausre.] All of your recipes say 1 cup equal 130g. Should I start ignoring the flour bag weight and go with yours? thanks
Ohmygoodness, these are YUMMY! Made for three of us. Son requested another triple batch being made today so he can have them all week. Lol! Used the Greek yogurt w/ milk trick; perfect consistency. Topped with a wee bit of maple syrup and cold berries. Loved the contrast of textures, temperature, and tastes. Thanks for sharing this recipe And your helpful tips!!
Deb, these were the best ever!!! Call them what you will, but taste and texture were amazing! Fluffy, but with substance. And as always, your instructions were spot on. Especially loved the baking pan/ oven finish. This seemed to make such a difference. Thank you, thank you!
I made these last night! I have also tried ALL the pancake recipes and have always been disappointed. Not with this! My kids were very happy! I made a double batch (because I just knew they would be awesome), and froze the extras for school morning breakfasts.
Also my feast went really well, made the roasted aubergine soup, cornbread with aleppo peppers, tangy brisket, broccoli slaw, everyday meatballs and tiramisu. We were 10, everybody was stuffed and happy :) . Thanks for all your amazing recipes!
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