Perfect Pancake Recipe W/ Variations |
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Prep Time: 0 Minutes Cook Time: 10 Minutes |
Ready In: 10 Minutes Servings: 4 |
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This is a good standard pancake recipe. This particular version is from Pam Anderson, Perfect Recipes for Having People Over, Houghton Mifflin, circa. 2007. She notes that this recipe can be easily doubled. The variations are interesting and yummy. Ingredients:
1 cup of all-purpose bleached flour (she notes: this flour is softer than unbleached flour and helps to make tender pancakes) |
2 tsps. sugar |
1/2 tsp. salt |
1/2 tsp. baking powder |
1/4 tsp. baking soda |
3/4 cup buttermilk |
1/4 cup milk |
1 egg |
2 tbs. of unsalted butter, melted |
1 tsp. vanilla extract |
vegetable oil for griddle |
variations |
lemon poppy seed pancakes: follow pancake recipe, whisking 1 tsp. of finely grated lemon zest and 1 tsp. of poppy seeds into the dry ingredients. |
orange cardamom pancakes: follow pancake recipe, whisking 1tsp. of finely grated orange zest and 1/4 tsp. ground cardamom into the dry ingredients. |
gingerbread pancakes: follow pancake recipe, substituting 4 tsps. of molasses for the sugar and adding it to the wet ingredients, then whisking 1/2 tsp. ground cinnamon, 1 1/2 tsps. ground ginger and 1/8 tsp. ground cloves into the dry ingredients. |
chocolate chip pancakes: follow pancake recipe, sprinkling 1 tbs. of miniature chocolate chips over the uncooked side of each pancake as it cooks. |
banana nutmeg: follow pancake recipe, whisking 1/2 tsp. nutmeg into the dry ingredients and dropping 5 or 6 thin slices of banana (you'll need 2 small bananas total) over the uncooked side of each pancake as it cooks. |
ginger pancakes: follow pancake recipe, whisking 1 tsp. ginger into the dry ingredients and sprinkling 1 tbs. of finely chopped crystallized ginger (about 1/2 cup total) over the uncooked side of each pancake as it cooks. |
lemon blueberry: follow pancake recipe, whisking 1 tsp. finely grated lemon zest into the dry ingredients and sprinkling about 2 tbs. frozen blueberries (you'll need about 1 cup total) over the uncooked side of each pancake as it cooks. |
almond pancakes: follow pancake recipe, substituting 1 tsp. of almond extract for the vanilla extract. |
corn pancakes: flowwow pancake recipe, reducing flour to 3/4 cup and whisking 1/2 cup fine yellow corn meal into dry ingredients, and sprinkling 2 tbs. of frozen corn (about 1 cup total) over the uncooked side of each pancake as it cooks. |
Directions:
1. Heat a large non-stick skillet or griddle over low heat while preparing ingredients. Mix flour, sugar, salt (if using salted butter reduce salt to 1/4 tsp.), baking powder and baking soda in medium bowl.
2. Microwave buttermilk and milk in a 2-cup Pyrex mesuring cup to room temperature, 20-30 seconds. Whisk in egg, butter and vanilla. Add wet ingredients to dry ingredients and whisk until just mixed.
3. Return batter to measuring cup, stirring in a a tespoon or so of water, if necessary, to make a thick but pourable batter.
4. Increase heat to medium and generously brush skillet or griddle with oil. When oil starts to spider, but before it starts to smoke, pour batter, about 1/4 cup at a time (for 4-inch pancakes). Work in batches, if necessary, to avoid overcrowding (I keep cooked cakes in oven, uncovered, on a oven-safe plate, at 200 degrees). When pancake bottoms are golden brown and tops start to bubble, 2-3 minutes, flip pancakes; cook until golden brown on remaining side. Repeat, brushing skillet or griddle with oil. Serve hot.
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