#Buttermilk pancakes fromscratch plus#

Serve with butter and maple syrup.Īfter the basic buttermilk batter (or buckwheat, Grape-nuts, or granola batter) has been spooned onto the heated griddle, scatter a dozen or so fresh (or still-frozen) blueberries over the pancakes. Cook as directed, allowing an extra 30 seconds or so cooking time per side. Stir the banana and the bacon into the batter. Peel 1 firm but ripe banana and cut it into 1/4 inch chunks. Prepare the basic buttermilk pancake batter, substituting 3 tablespoons bacon drippings for the oil. These are especially good with orange honey (available in health-food stores and some gourmet shops).įry 7 slices thick cut bacon until almost crisp. When the batter is smooth, stir in /1/2 cup Grape-nuts cereal or a basic granola with nuts and dried fruit. Prepare the basic buttermilk pancake batter, increasing the buttermilk to 1 3/4 cups. These are fine indeed with butter and maple syrup, maybe even better with butter and buckwheat honey (available in health-food stores and some gourmet shops). Prepare the batter and cook as directed above. Use only 1 cup all-purpose flour, and replace the rice flour with 3/4 cup buckwheat four. *To measure the flour, stir it in the canister with a fork to lighten, then spoon into a dry-measure cup and sweep level. Serve the pancakes hot with butter and maple syrup. Repeat with the remaining batter, lowering the heat under the griddle slightly if necessary to prevent overbrowning, and lightly reoiling as necessary to prevent sticking. Serve immediately, or keep warm in the oven. Flip the pancakes and cook them until they are just done through, another 1 1/2 minutes. Use a spatula to check the undersides of the pancakes they should be golden brown. The pancakes will form a few bubbles on top. Spoon the batter onto the griddle, allowing 3 tablespoons for each 4-inch pancake. When it is hot (test by flicking a few drops of water onto the griddle they should skitter around briefly before evaporating), dip a folded paper towel into the canola oil and lightly brush the griddle. Set a large, preferably nonstick griddle or skillet over medium heat, or preheat an electric griddle to 375 degrees F. Position a rack in the middle of the oven and preheat to 250 degrees F. Gradually whisk the egg mixture into the dry ingredients continue to whisk, just until no lumps remain. Whisk the oil and buttermilk into the eggs. In a smaller bowl, thoroughly whisk the eggs. Into a large bowl, sift together twice the all-purpose flour, rice flour, sugar, baking powder, and salt. Unsalted butter and warmed maple syrup, for serving

#Buttermilk pancakes fromscratch plus#

Rice flour can be found in health-food stores.'ġ/4 cup rice flour, preferably brown rice flourģ tablespoons canola or other flavorless oil, plus extra oil or nonstick spray, for the griddleġ 1/2 cups buttermilk, at room temperature Here is the formula, followed by several favorite variations. In my Aunt Jemima knockoff, fresh buttermilk adds tangy flavor, resulting in flapjacks (this is an odd boast) that are actually better than those made from a mix. The upshot, since rice flour is gluten free, is a remarkably tender pancake. 'Preferring to do things from scratch, but acknowledging that most people think boxed-mix pancakes are wonderful, I resorted to a little detective work (actually I read the label) and learned that Aunt Jemima pancakes include a measure of rice flour.