Old Fashioned Pancakes
Based on the timeless Joy of Cooking recipe with about 20 years of fooling around by me. This is how I like them - puffy, light, and cakey. If you make them in a muggy kitchen, don't expect them to rise as high or be as light and fluffy."Yes, not enough liquid - after someone changed the recipe in the database. I have made the corrections back to what I entered. We make these every weekend. " - ppete10525
Yield: 4 Servings Ready in 25 minutes
favorite of 16 people 12 people want to try
Verified by stevemur
|1 1/2 cupsall purpose flour|
|1 3/4 teaspoonsdouble acting baking powder; (be sure its fresh!)|
|2 largewhole eggs; slightly beaten|
|3 tablespoonsbutter; melted and cooled|
|1 1/8 cupButtermilk; (I also use non-fat milk and reduce the amount to 1 cup)|
|2 teaspoonsVanilla extract; use real extract - it makes a difference|
Old Fashioned Pancakes Preparation
Combine flour, salt, sugar, baking soda in a large bowl and stir well.
Combine eggs, melted butter, vanilla extract, and buttermilk in another bowl.
Pour liquid into flour mixture and barely mix until just incorporated. Lumps are okay. You don't want to mix too much or you'll develop too many gluten strands and they will be tough and rubbery.
Measure onto hot griddle with 1/4 measuring cup, greased if not nonstick. I often grease my non-stick griddle lightly for the first batch only for better browning of the first batch. I use a nonstick, electric griddle on medium high and lightly butter it once just before putting the first batch on. Give it plenty of time to get throughly hot. A flick of water should dance around on the griddle surface if the griddle is hot enough. If it vaporizes instantly the griddle is too hot. If the water drops just sit there and sizzle until they evaporate then the griddle needs to be hotter.
Flip when bubbles have formed across the surface and the edges are beginning to look dry. The second side does not take as long as the first. It's okay to peek.
Makes about seven to eight 6 inch pancakes.
Notes: I occasionally substitute 1/2 cup of whole wheat flour for the all purpose flour, occasionally I will then have to add more buttermilk.
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