Tag Archives: Pancakes

Buttermilk Pancakes

Buttermilk Pancakes

Here’s a secret I have. I’m not a big fan of pancakes. Oh, they’re okay as far as taste is concerned, and if that’s the only thing on the breakfast menu, I wouldn’t turn them away. But for breakfasts, I’m an egg person.

However, there are those in my house who are most certainly pancake fans, and every now and then I have to provide them with these doughy concoctions.

How’s that for upselling my posts?

There is a nice bit of science involved with pancakes. The combination of baking powder, baking soda and the buttermilk not only provide a bit of tanginess to the batter, but help the cake become a bit fluffier. All in all, with real maple syrup, it’s hard to go wrong with this recipe.

  • 2 cups AP flour
  • 2 tablespoons sugar
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 eggs, beaten
  • 2 cups buttermilk
  • 1/2 cup whole milk
  • 1/4 cup unsalted butter, melted

In a large mixing bowl, combine all of the dry ingredients together. Mix all together with a fork. Set aside.

In a medium mixing bowl, combine the eggs with the butter milk, mixing well. Add the whole milk and and stir. Pour in the melted butter and combine.

Pour the wet ingredients into the dry and whisk together until all of the dry ingredients are incorporated and then stop. Lumps are perfectly acceptable in the batter.

Place a large skillet over medium to medium high heat. Melt a small amount of oil to the skillet and pour the batter onto the hot surface. The amount of batter should be between 1/4 to 1/3 cup. Cook until bubbles appear on the surface of the batter and the edges start to solidify. Flip and cook between 1 minute to 90 seconds further.

Serves 4

Technorati Tags: food, recipes, pancakes, buttermilk pancakes

Amaretto-Orange Pancakes

Amaretto-Orange Pancakes

For me, Sundays in Seattle are one of my many simple pleasures. Sleeping in, almost always a luxury the rest of the week, is performed almost as a ritual. After waking up, the only decision that has to be made is “Do we eat in, or do we brunch?”

I typically fall on the side of the “brunch” answer in this debate. But this being Seattle — and more specifically downtown Seattle, the places that serve moderate to great brunches are often quite crowded. Especially on Sundays that fall after celebrations of one sort or another. Last night being semi-officially “Halloween” amongst the adult crowd, meant that these places would be packed with people either wanting to continue last nights festvities, or too hungover to feasibly cook for themselves.

So today, we ate in.

In a bit of inspiration, we decided to spruce up the fairly straightforward pancake recipe, and make it a little more exotic. Using amaretto and an organic Valencia orange, breakfast turned out quite well.

And yes, there are two tablespoons of butter in the picture. I didn’t say we ate healthy, just that we ate well.

  • 2 cups AP Flour
  • 2 Tbsp. sugar
  • 2 tsp. baking powder
  • 1 tsp baking soda
  • 1/2 tsp. salt
  • Pinch of nutmeg
  • 2 eggs
  • 2 cups whole milk
  • 1/4 cup amaretto
  • Juice of one orange
  • 1 Tbsp. grated Orange rind
  • 8 Tbsp. butter, melted

In a large mixing bowl, sift together the flour, sugar, baking powder, baking soda, salt and nutmeg. Set aside.

In a seperate medium to large mixing bowls, beat the eggs until almost frothy. Add the milk, amaretto and the orange juice. Mix well. Add the liquids into the flour mixture and whisk together until you get batter consistency. Add the 4 tbsp. of melted butter and the grated orange rind and mix in well.

Take a skillet and place it over medium heat. Grease the skillet with the remaining melted butter. Once up to temperature, ladle 1/3rd cup of the batter into the skillet. Fit as many pancakes as you can into your skillet, ensuring that there is at least 1/2″ between the pancakes as well as the side of the skillet. Cok until the bottoms are golden and the top start to bubble (about 2-3 minutes). Flip and cook for an additional 1-2 minutes, ensuring the bottoms are golden and centers are cooked through. Repeat process as necessary, until the batter has been used in its entirity. Feel free to use more butter in the skillet if needed.

Make 12-14 pancakes, serves 4

Technorati Tags: food, recipes, pancakes

Oatmeal Almond Pancakes

In my quest to find something to do with almond oil, I found this recipe. It’s… okay. But much better with Whipped cream and bananas to garnish.

  • 1 1/4 cups all-purpose flour
  • 3/4 cup quick-cooking rolled oats
  • 3 tablespoons sugar
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 1/2 cups enriched soy milk, vanilla
  • 3 tablespoons almond oil
  • 2 large eggs
  • 1/2 teaspoon almond extract
  • 1/2 teaspoon cider or white wine vinegar
  • 1/2 cup slivered almonds, roasted

Whisk together flour, oats, sugar, baking powder and salt in a large bowl. In another bowl, whisk together soy milk, 3 tablespoons oil, eggs, almond extract and vinegar.

Add wet ingredients to dry ones and whisk just until mixed. Fold in almonds.

Use some oil to lightly grease a large skillet and heat over medium heat. Ladle 1/4 cup batter for each pancake. Brown each cake on both sides, flipping once, and using more oil as necessary.

Serves 6