We make these when we are looking for a more traditional pancake (i.e. when we have company). Our go-to pancake is actually blender oat pancakes that are much thinner. Someday I will need to get Dad's be all/end all hotcake recipe, although his commitment to whipping the egg whites has scared me off in the past...
2 cups flour (you can do half or all whole wheat, but expect heavier/drier)
2 tablespoons sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 large egg
3 tablespoons unsalted butter, melted
2 cups buttermilk (we usually put 2 T vinegar in the 2-cup measure, fill the rest with milk, & let sit a few min)
Whisk dry ingredients in a bowl. In separate bowl, whisk egg, butter, and buttermilk. Make a well in the center of dry ingredients, pour buttermilk mixture into well, and whisk gently until just combined (a few lumps will remain). Take care not to overmix.
Heat up a pan or griddle, and make the pancakes!
yield: 16 (4-inch) pancakes
*Pumpkin pancake variation: I have added up to 1 cup pumpkin puree + cinnamon/nutmeg/ginger for an autumn twist. It turned out much tastier than the dedicated pumpkin pancake recipes we have tried.
2 cups flour (you can do half or all whole wheat, but expect heavier/drier)
2 tablespoons sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 large egg
3 tablespoons unsalted butter, melted
2 cups buttermilk (we usually put 2 T vinegar in the 2-cup measure, fill the rest with milk, & let sit a few min)
Whisk dry ingredients in a bowl. In separate bowl, whisk egg, butter, and buttermilk. Make a well in the center of dry ingredients, pour buttermilk mixture into well, and whisk gently until just combined (a few lumps will remain). Take care not to overmix.
Heat up a pan or griddle, and make the pancakes!
yield: 16 (4-inch) pancakes
*Pumpkin pancake variation: I have added up to 1 cup pumpkin puree + cinnamon/nutmeg/ginger for an autumn twist. It turned out much tastier than the dedicated pumpkin pancake recipes we have tried.
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