Aunt Virgina's Blender Pancakes are a time-honored family favorite. As a young boy, I spent a lot of time at my paternal grandmothers house. For breakfast, my grandma would always make Nalesniki (a.k.a. Polish crepes) for us kids. But when my father's third oldest sister was there, she would make a big breakfast consisting of her delicious blender pancakes accompanied by thick strips of bacon. These blender pancakes are very easy to make; just place all the ingredients in a blender, mix everything together for the shortest time, then pour...it's that simple, and actually turns out perfect pancakes every time."This recipe was quick and easy and my guests enjoyed them. I fried them in a cast-iron skillet with butter. The batter was a bit thin, but they tasted good. I liked the bit of lemon juice, thought it was a nice addition. At first I was apprehensive about the lemon juice in the milk and it curdling, but they came out to be quite tasty. We had all sorts of toppings for our pancakes, so I don't think I can give a fair review of their flavor plain." - FoxOnTheWind
Yield: 4 Ready in 45 minutes
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|2 tablespoonslemon juice; (her recipe calls for the juice of 1/2 large lemon)|
|1 7/8 cupswhole milk; - at room temperature|
|2 largeEggs; - at room temperature|
|6 tablespoonsunsalted butter; - melted|
|1 1/2 cupsAll-purpose flour|
|2 teaspoonsBaking soda|
|1/4 teaspoonBaking Powder|
|Maple or Fruit Syrup; - warmed, for serving|
Blender Pancakes Preparation
Place lemon juice in a large liquid measuring cup and add enough milk to make two cups. Mix well, then let stand for five minutes.
Place eggs in a blender and process on medium speed for a few seconds. Add lemon-milk mixture and melted butter to the beaten eggs and process until well mixed, about 5 seconds. In a medium bowl, wisk together the flour, sugar, salt, baking soda and baking powder. Add dry ingredients to wet ingredients in the blender and pulse a few times in short burst on medium speed, stop and scrape down sides of blender as necessary, then continue to process on medium speed until just blended and no lumps of flour remain, another 10 to 15 seconds (blend everything together for only the shortest time necessary).
Heat a heavy skillet or griddle over medium-high heat, or if using an electric griddle, heat to 375 degrees F. Skillet is ready when a few drops of water flicked onto the hot surface forms beads and dances across it. When hot, lightly grease the skillet with bacon grease, vegetable oil, or spray with nonstick cooking spray, and adjust heat to maintain temperature.
Pour batter from blender, in about 1/4 to 1/3 cup amounts, onto hot skillet to form 5-inch pancakes, making sure to leave space between them. Cook until batter has set, tops have bubbled, and bottoms are golden brown, about 1 1/2 to 2 minutes. Flip pancakes and cook until golden brown on second side, about 30 seconds to 1 minutes more. Repeat with remaining batter, adding more grease or oil to skillet as necessary. Serve immediately, or to keep warm until all pancakes are cooked; place pancakes side-by-side, uncovered, on a wire rack (sprayed with nonstick cooking spray) set over a baking pan in a 200-degree F oven.
Serve topped with butter and drizzled with either a warm maple or fruit syrup.
- You can substitute 2 cups of buttermilk for the lemon-milk mixture, if desired.
- If the tops of the pancakes bubble and the bottoms don't brown, the heat is too low; if the bottoms brown before the tops bubble, the heat is too high.
Over the years, I have found this blender method so easy and so successful that I have adapt it to many of the pancake recipes that I use. It has always produced great pancakes.
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