Tuesday, February 16, 2010

Pancakes, How to Make Pancakes

PANCAKES


February 16th is National Pancake Day! Yes, there IS a National Pancake Day, isn't that funny? My family have always loved all kinds of pancakes. And when the kids were little and I didn't have anything ready for dinner, we'd have "breakfast for dinner", and pancakes were always a top option. Over the years we've tried many different types of pancakes. And in my quest for the perfect pancake, I found a recipe that I thought was delicious, and tweaked on it a bit to make it even better, then came up with variations to change it up a bit. Here's our recipe for pancakes and how to make pancakes, along with several variations.

BUTTERMILK PANCAKES

  • 3 cups plus 2 Tbsp. cake flour*
  • 1/2 tsp. salt
  • 3 Tbsp. baking powder
  • 2 Tbsp. sugar
  • 3 3/4 cups buttermilk (or milk)
  • 2 large eggs
  • 3 tsp. vanilla extract
  • 4 Tbsp. butter, melted
  • Vegetable or Canola Oil
  • Butter
  • Syrup

*If you don't have cake flour you can substitute 2 3/4 cups plus 1 1/2 Tbsp. all purpose flour and 1/4 cup plus 2 1/2 Tbsp. cornstarch

Mix together flour, salt, baking powder, and sugar in large bowl; set aside.

In a medium bowl whisk together buttermilk, eggs and vanilla. Pour in butter in a stream while whisking.

Add wet ingredients to dry ingredients and stir gently just until combined. Set aside for a few minutes to allow flavors to combine.

Preheat griddle to 400 degrees. Drizzle with oil and ladle about 1/4 cup batter per pancake onto hot oil. Cook about 5 minutes, until batter begins to have air bubbles. Flip and cook on other side 3-4 minutes more.

Serve with butter and syrup.

Makes 6-8 servings.

VARIATIONS:

SOURDOUGH PANCAKES:
Use 3 cups buttermilk and 3/4 cup sourdough starter.

APPLESAUCE PANCAKES:
Use 3 cups buttermilk and 3/4 cups applesauce and add 1 tsp. cinnamon to dry ingredients.

BANANA WALNUT PANCAKES:
Add 1 tsp. nutmeg and 1 cup chopped walnuts to dry ingredients; mash 3 overripe bananas and add to wet ingredients.

BLUEBERRY PANCAKES:
Add 2 cups fresh or frozen blueberries to batter. If using frozen blueberries, rinse and drain before adding to batter.

CHOCOLATE CHOCOLATE CHIP PANCAKES:
Decrease flour by 1/2 cup and add 1/2 cup cocoa powder and 1 cup mini chocolate chips

All content in this blog © Rocky Mountain Lodge & Cabins

1 comment:

Insurance Telemarketing said...

Thanks a ton for the recipe!