Since I run a syrup business I am always looking for a great pancake recipe to use with our syrups. So I got out my really old cookbooks because the really old ones have great basic recipes in them. I went through them and there it was. So in this 1940's cookbook of my grandmother's I finally had found one. Let me tell you they were great!
Big and Fluffy
These pancakes were big and fluffy had a wonderful flavor and one recipe made plenty for a family of four, it made about eleven 4 1/2 inch pancakes.
How to make great pancakes
Lets start with our ingredients, flour is always a main one unless you are making grain free. Always use fresh all-purpose flour unless the recipe says to use self-rising because you are adding the baking powder in most pancake recipes yourself.
Baking powder is what makes your pancakes fluffy. There two kinds regular and aluminum free either one is fine, now this is not baking soda that is different. Baking powder is double acting in other words it first reacts when it gets wet that is why your batter will rise some once mixed and then it reacts again when its heated by cooking and that's why the pancakes rise while cooking.
Salt helps to flavor your pancakes, yes please don't omit the salt you will miss it!
Sugar also gives your pancakes a wonderful taste and creates crispiness around the edges.
Eggs bind all the ingredients together.
Buttermilk, you may be tempted to substitute regular milk for the buttermilk and you can but the results will be a little different. Buttermilk lends a light tangy flavor you don't get with milk and it also helps to tenderize the flour. So if you are out of buttermilk try one of these substitutes; you can stir in a few tablespoons of mayonnaise with the eggs and oil. Or for each cup of buttermilk you need, you can use 1 tablespoon of white vinegar or lemon juice plus enough milk to measure 1 cup. Stir, then let stand for 5 minutes. You can also use 1 cup of plain yogurt or 1-3/4 teaspoons cream of tartar plus 1 cup milk.
Oil or melted shortening, you can use either one.
Vanilla extract, gives the pancakes a little extra special flavor and is optional.
Now lets get ta cooking!
Preheat your griddle, a griddle is one of the best things to cook pancakes on around 325-375 degrees every griddle is different find the right temperature for yours. But everyone doesn't own a griddle, the next best thing is your cast iron skillet. Then if you don't own one of those use your regular frying pan. Make sure you use an oil spray so your pancakes won't stick.
First, combine beaten eggs, buttermilk and oil.
Second, in a separate medium bowl sift flour, salt, baking powder and sugar together. Remember the proper way to measure flour is by stirring your flour up to unpack it, then gently use a smaller measuring cup or spoon to fill the measuring cup up, then take the back of a knife to level off the flour.
Third, add flour mixture to the egg mixture with a whisk mixing until just blended. There will and is supposed to be lumps they will cook out like magic! One of the worse things you can do to pancakes is to over mix them so resist the urge!!!
Lets test the griddle or pan. Test the cooking surface to see if you have the griddle hot enough by putting a few drops of water on it, the water should sizzle and jump around.
I used a 1/3 cup measuring cup to put my mix on the griddle that gave me about a 4 1/2 in pancake. A good size to flip. When flipping your pancakes its all in the wrist not your arm use whatever spatula you have that can fit most of the pancake on it when you are flipping them. Gently insert the spatula under the pancake and flip it over using your wrist, there that was easy wasn't it.
Cook all the pancakes, you may keep them warm until all pancakes are done in a warm oven.
Now time to enjoy them! These were awesome topped with our Toasted Marshmallow Hickory syrup from Sutton Mill Creek Syrup Co.
They would also be great with some fresh fruit or any of your favorite toppings.
Well I hope you enjoy this easy but delicious Buttermilk pancake recipe!
Comments