Tuesday, March 30, 2010

Nummy Nummy Pancakes!

Finally found a yummy pancake recipe, bye bye Aunt Jemima!

Buttermilk Pancakes

  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3 tablespoons sugar
  • 2 large eggs, lightly beaten *
  • 2 cups buttermilk **
  • 4 tablespoons unsalted butter, melted, plus 1/2 teaspoon for griddle ***

  1. Heat griddle to 375 degrees. Whisk together flour, baking powder, baking soda, salt, and sugar in a medium bowl. Add eggs, buttermilk, and 4 tablespoons butter; whisk to combine. Batter should have small to medium lumps.
  2. Heat oven to 175 degrees. Test griddle by sprinkling a few drops of water on it. If water bounces and spatters off griddle, it is hot enough. Using a pastry brush, brush remaining 1/2 teaspoon of butter or reserved bacon fat onto griddle. Wipe off excess.
  3. Using a 4-ounce ladle, about 1/2 cup, pour pancake batter, in pools 2 inches away from one other. When pancakes have bubbles on top and are slightly dry around edges, about 2 1/2 minutes, flip over. Cook until golden on bottom, about 1 minute.
  4. Repeat with remaining batter, keeping finished pancakes on a heatproof plate in oven. Serve warm.
* I substitute the eggs with egg beaters. I believe it's 1/4 C for each egg, check the packaging.

** I make a healthier version of buttermilk by using skim milk. For every one cup skim milk mix in 1 Tbls. cream of tartar. Let sit 15 minutes.

*** I also use a non-stick grill which allows me to eliminate the butter on the grill.

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