Friday, April 26, 2013

Recipe: Classic Pancakes

Posted By on Fri, Apr 26, 2013 at 11:34 AM

Sometimes I treat pancakes like a blank canvas. I dump in all kind of things from my pantry and fridge: rolled oats, almond flour, blueberries, nuts, peanut butter. Everything but the kitchen sink ...

But there's something to be said for plain ol' classic pancakes.

I like my pancakes fluffy with a cakey interior and almost-crisp edges, with a melted pat of butter an a generous drizzle of real maple syrup. And that's exactly how these pancakes turned out. It's my grandmother's recipe and it stands the test of time. Always yummy. Always a crowd pleaser. My husband said they're the best pancakes he's ever had. But you can be the judge of that.

CLASSIC PANCAKES

1 1/4 cup unbleached flour
2 1/2 teaspoons baking powder
2 Tablespoons sugar
1/4 teaspoon salt
1 egg
1 1/4 cup buttermilk or buttermilk substitute (See Notes)
3 Tablespoons butter
extra butter or oil for pan

In a large mixing bowl, combine flour, baking powder, sugar, and salt. Stir to mix well. Beat the egg in a separate small bow. Add the egg, buttermilk, and butter. Mix well.

Heat a pan on the stove top on medium heat. Put about 1/2 teaspoon butter or oil onto the pan for each pancake. Use a 1/4 cup measuring cup to scoop the dough onto a skillet or pan that is heated to medium low. Cook until bubbles begin to form on the surface of the pancake (about 2 minutes), then use a spatula to flip. Cook an additional 2 minutes, or until you can easily slide the spatula under the pancake without any dough sticking to the spatula.

Repeat until all of the dough is used. Keep cooked pancakes in a warm oven until ready to serve.

NOTES:
I never have buttermilk and am vehemently against buying it when substitutions work just as well. This time around, I poured two teaspoons of white vinegar into a glass measuring cup, then filled it up to the 1 1/4 cup line with skim milk. I also often use 1 Tablespoon of lemon juice and skim milk the exact same way.

Kelly Davis is a blogger, freelance writer, food enthusiast, and native North Carolinian. When she's not training for a race or cooking something delicious in the kitchen, she's writing, reading, snuggling her dachshund, or plotting her next project. You can keep up with Kelly's antics and recipes on her blog, Foodie Fresh.

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