Cooking with Altitude

“Wow, these are the best pancakes you’ve ever made”, Al comments.  He wonders what I’ve done differently or if this is a new recipe.  “It’s not the recipe, hon.  It’s the altitude”, I respond.  Altitude, or lack there of I’m thinking.  You see, Al made that comment while we were camped in Death Valley…. at sea level.  We live in Colorado, 5000+ feet in elevation.   Baking or cooking at these higher elevations can require modifications or tweaking to many recipes.

I have to agree with Al.  The pancakes were delish.  They had a thick, fluffy texture.  Usually they are a bit thinner and denser, thanks to the high altitude.  Nonetheless, we always enjoy these yummy pancakes.  It’s just sometimes they turn out better than other times.

I found this great pancake recipe on the Food Network website.  I’ve made them with white flour, as well as with wheat flour.  It’s merely a personal preference.

Pancakes:

  • dry ingredients:                                      wet ingredients:
  • 1 1/2 cups flour                                      2 large eggs
  • 3 tablespoons sugar                              1 1/4 cup milk
  • 1 tablespoon baking powder                 1 teaspoon vanilla extract
  • pinch of salt                                           3 tablespoons melted butter
Fresh Fruit
Fresh Fruit (Photo credit: fensterbme)

Mix dry ingredients in large mixing bowl.  Mix wet ingredients in medium bowl.  Add the wet ingredients to the dry.  Mix until combined.

At this point I add 3/4 cup of chopped walnuts and a cup or two of fruit….blueberries, strawberries, or other berries.  I like to keep bags of frozen fruit in the freezer for those times we’re camped in the middle of nowhere, and Death Valley would constitute as the middle of no where.  No farmers market here.

Ladle batter onto a large heated skillet.  Flipping once.  Serve topped with sliced bananas and warm maple syrup……….yum  🙂