Simple/Basic Pancake Recipes

Blueberry Buttermilk Pancakes Recipe

TIME/SERVINGS

Total:30 mins

Makes: 16 (4-inch) or 8 (6-inch) pancakes
Blueberry Buttermilk Pancakes

By Christine Gallary

Game plan: Both fresh and frozen blueberries work well here, but if you’re using frozen, don’t defrost the berries or they’ll make a soggy, streaky mess in the batter. Also, don’t try mixing the frozen blueberries directly into the batter; that will cause it to chill and clump.

To freeze fresh blueberries, arrange them on a baking sheet in a single layer and freeze until solid. Transfer to a resealable plastic bag or airtight container and store for up to 1 month.

INGREDIENTS

2 cups all-purpose flour
3 tablespoons granulated sugar
1 teaspoon baking powder
3/4 teaspoon fine salt
1/2 teaspoon baking soda
2 cups buttermilk
2 large eggs
4 tablespoons unsalted butter (1/2 stick), melted and slightly cooled
Vegetable oil
2 cups fresh or frozen blueberries
Butter and maple syrup, for serving

INSTRUCTIONS

Heat the oven to 200°F and arrange a rack in the middle. Place a baking sheet on the rack.
Place the flour, sugar, baking powder, salt, and baking soda in a large bowl and whisk until evenly combined.
Place the buttermilk, eggs, and melted butter in a medium bowl and whisk until evenly combined.
Add the buttermilk mixture to the flour mixture and stir with a spoon or rubber spatula until the flour is just incorporated and no streaks remain, about 20 strokes. (The batter will be lumpy.) Let rest for 5 minutes.
Heat a large frying pan, seasoned cast iron skillet, or griddle over medium heat for about 4 minutes. Test to see if the pan is hot enough by sprinkling a few drops of water in it: If the water bounces and sputters, the pan is ready to use; if it evaporates instantly, the pan is too hot. When the pan is ready, use a paper towel to coat it with a thin film of vegetable oil.
Ladle the batter into the pan: 1/2 cup for large (6-inch) pancakes or 1/4 cup for smaller (4-inch) pancakes, leaving at least 1 inch in between. Evenly sprinkle each pancake with 1/4 cup (for 6-inch pancakes) or 2 tablespoons (for 4-inch ones) of the blueberries. Cook until little bubbles appear on the pancakes’ surface and the bottoms are golden brown, about 3 to 4 minutes. Flip and cook the second side until the bottoms are golden brown, about 2 minutes more. Transfer the pancakes to the baking sheet in the oven to keep warm. Repeat with the remaining batter, oiling the pan as necessary. Serve with butter and maple syrup.

Basic Pancakes Recipe

TIME/SERVINGS

Total: 25 mins

Active: 20 mins

Makes: 5 large or 10 small pancakes
Basic Pancakes

By Aida Mollenkamp

Pancakes made from scratch are cheaper, better tasting, and just as easy as the boxed stuff, so treat yourself to homemade flapjacks for breakfast. And if you’re not a morning person, don’t fret—the batter fares just as well when made ahead.

Game plan: This batter yields thick, fluffy pancakes. For a thinner cake, adjust the recipe to 1 cup of flour.

The batter can be made the night before and refrigerated for up to 12 hours, but note that this will produce denser, cakier pancakes.

INGREDIENTS

1 1/2 cups all-purpose flour
1 teaspoon fine salt
1 1/2 teaspoons baking powder
1 1/4 cups whole milk
1/2 cup plus 1 teaspoon vegetable oil
2 large eggs
1 tablespoon granulated sugar
1 tablespoon vanilla extract (optional)
Fresh fruit, butter, and maple syrup, for serving

INSTRUCTIONS

Whisk together flour, salt, and baking powder in a medium bowl until evenly combined; set aside.
Whisk together milk, 1/2 cup of the oil, eggs, sugar, and vanilla (if using) in a separate large bowl until eggs are foamy and sugar is dissolved.
Add flour mixture to liquid mixture and stir until just mixed and moistened (the batter will be lumpy), about 50 strokes. Set batter aside to rest while the griddle heats or cover and store in the refrigerator for up to 12 hours. If the batter has been refrigerated, stir before using.
Heat a large, seasoned cast iron skillet, frying pan, or griddle over medium heat. Test to see if the pan is hot enough by sprinkling a couple of drops of cold water in it: If the water bounces and sputters, the pan is ready to use; if it evaporates instantly, the pan is too hot. Once the pan is ready, use a paper towel to rub it with the remaining 1 teaspoon oil.
Ladle pancake batter into the pan: 1/2 cup for large (6-inch) pancakes or 1/4 cup for smaller (4-inch) pancakes. Cook until bubbles completely cover the top, about 3 to 4 minutes. Flip and cook the other side until the bottoms are golden brown, about 2 minutes. Serve immediately with fresh fruit, butter, and maple syrup.

Sweet Potato Pancakes Recipe
TIME/SERVINGS

Total: 30 mins

Active: 30 mins

Makes: About 12 pancakes
Sweet Potato Pancakes

Sweet potato pancakes (work batter)

By Aida Mollenkamp

INGREDIENTS

1 1/2 cups all-purpose flour
2 teaspoons kosher salt
1 1/2 teaspoons baking powder
3/4 teaspoon freshly grated nutmeg
1 1/4 cups whole milk
1/2 cup plus 2 teaspoons vegetable oil
2 large eggs
1 tablespoon granulated sugar
1 tablespoon vanilla extract
2 1/2 cups peeled, shredded sweet potato (about 1 large potato)
1/2 teaspoon ground nutmeg

INSTRUCTIONS

In a medium bowl, whisk together flour, salt, baking powder, and grated nutmeg until evenly combined; set aside.
In a large bowl, whisk together milk, 1/2 cup of the oil, eggs, sugar, and vanilla extract until eggs are foamy. Add flour mixture to milk mixture and stir until just moistened (the batter will be lumpy), about 50 strokes. Set aside to rest.
Meanwhile, heat remaining 2 teaspoons vegetable oil in a large non-stick frying pan over medium-high heat until shimmering. Add shredded sweet potato and cook until browned, about 3 minutes. Stir in ground nutmeg and then fold sweet potato mixture into prepared batter.
Return the pan to medium heat and ladle pancake batter into the pan in 1/3-cup portions. Cook until bubbles completely cover the top, about 3 to 4 minutes. Flip and cook the other side until the bottoms are golden brown, about 2 minutes. Serve immediately.

We made this at the restaurant–our own recipe of course, it was amazing and it went with no syrup-one way to cut down on the fat.

Whole Wheat–Oat Pancakes Recipe

TIME/SERVINGS

Total: 45 mins

Makes: 5 large or 10 smaller pancakes

Whole Wheat–Oat Pancakes

By Aida Mollenkamp

Just because you’re trying to be healthy doesn’t mean you should have to abandon all of your favorite foods, right? Here we doctor up pancakes by using whole-wheat flour and oats, for cakes that are still fluffy yet have a satisfying chewiness that’s actually good for you—sort of.

INGREDIENTS

1 cup cake flour
1/4 cup whole-wheat flour
1/4 cup old-fashioned oats (not instant)
1 1/2 teaspoons baking soda
1/2 teaspoon fine salt
1 cup soy milk
1/2 cup vegetable oil, plus more for coating the pan
1 large egg
Pomegranate Molasses–Maple Syrup, for serving

INSTRUCTIONS

Whisk together the flours, oats, baking soda, and salt in a large bowl until evenly combined; set aside.
Whisk together the soy milk, oil, and egg in a medium bowl until combined. Make a well in the flour mixture and add the soy milk mixture. Stir until just moistened, about 40 strokes. Set the batter aside to rest while the griddle heats, but don’t let it rest longer than 10 minutes.
Heat a large, seasoned cast iron skillet, frying pan, or griddle over medium heat. Test to see if the pan is hot enough by sprinkling a few drops of cold water in it: If the water bounces and sputters, the pan is ready; if it evaporates instantly, the pan is too hot. Using a paper towel, rub the pan with vegetable oil.
Ladle the batter into the pan: 1/2 cup for large (6-inch) pancakes, or 1/4 cup for smaller (4-inch) pancakes. Cook until bubbles completely cover the tops of the pancakes, about 3 to 4 minutes. Flip and cook the other side until the bottoms are golden brown, about 2 minutes. Serve immediately with Pomegranate Molasses–Maple Syrup.

 

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