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One of my favorite things to make is homemade, old-fashioned buttermilk pancakes for my family and friends.
Listed below is a classic pancake recipe.
It's actually turned into a tradition in our house that on Sunday morning the girls and I make them together. They are easy to make and such a treat to eat. It's also a great way to spend time together and I'm sure the girls will remember the good times we have making them for a long time to come. This is good comfort food.
I'm giving up one of my treasured recipes in my arsenal. Below is my best recipe for great pancakes. Ingredients: 2 eggs (slightly beaten)
2 cups buttermilk (best) or sour milk (good)
1/2 cup whole milk (optional for extra thin pancakes)
2 cups flour
1 tsp. baking soda
2-3 Tbsp. sugar
1 tsp salt
1 1/2 tsp baking powder
2 Tbsp. melted butter
Procedure: In a bowl lightly beat eggs, then combine in melted butter and lastly stir in the milk. Set aside.
In another bowl add all dry ingredients and then combine with the liquid ingredients. Fold gently
Spoon out 3-4" pancakes onto a 400 degree griddle. Flip when many bubbles appear. Total cooking time should only be about 4-5 minutes. Serving Size: 4-6 servings Decadent Caramel French Toast
This is a classic french toast dish. The best part is you do the prep work the night before, then just cook and eat. Can be embellished with other ingredients: apples, raisans, etc.
1/2 cup butter
1 cup brown sugar packed
5 eggs
1 1/2 cups milk
1 teaspoon vanilla
1/4 teaspoon salt
2 tablespoons sugar
1 loaf French bread sliced 3/4 inches thick In a small sauce pan combine butter and brown sugar. Simmer until syrupy. Pour over bottom of a 9"x13" glass dish. Next remove crust from sliced French bread and place slices over syrup mixture in dish. Beat eggs, milk, vanilla, sugar and salt. Pour over bread, cover and refrigerate overnight. Preheat oven to 350 degrees and bake uncovered for 35 minutes.
Apple Pecan Pancakes
Ingredients:
2 cups flour
3 tablespoons sugar
4 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
2 eggs
1 1/2 cup milk
1 teaspoon vanilla
4 apples, peeled and grated
1/2 cup chopped pecans Mix the dry ingredients in a large bowl. Combine eggs, milk and vanilla in a smaller bowl and add to dry ingredients. Stir in apples and pecans. Drop batter by the spoonful into a well greased skillet and turn when bubbles appear. Garnish with powdered sugar. Serves 6.
Southern Pecan Pancakes presented by White Elephant Bed & Breakfast Inn Makes 16 four-inch pancakes.
Sift together dry ingredients:
1 cup all-purpose flour
1 cup whole wheat flour
1/2 teaspoon salt
4 teaspoons baking powder
1 teaspoon baking soda
In mixer, beat:
2 eggs
Add to eggs:
1/4 cup vegetable oil
2 cups low-fat buttermilk
1 teaspoon vanilla
Mix wet ingredients well. Gradually add flour mixture, beating just til mixed.
Add:
1/2 cup chopped, toasted pecans (toast in 350 oven about 7 min.)
Using 1/4 cup measure, pour onto oiled hot griddle (400 degrees) and cook til lightly browned on each side (about 3 minutes).
Sprinkle lightly with powdered sugar. Serve with maple syrup.
Featherweight Whole Wheat Pancakes presented by Thistle Hill Bed & Breakfast
Ingredients needed:
2 cups whole wheat flour
1 teaspoon baking soda
3 tablespoons sugar
1/2 teaspoon salt
2 eggs, well beaten
1/4 cup white vinegar
1 3/4 cups sweet milk
1/4 cup vegetable oil
Sift flour, baking soda, sugar and salt together. Combine eggs, vinegar, milk and oil and mix well.
Add dry ingredients to the liquid and stir only until smooth. Pour batter from the tip of a large spoon onto large frying pan or griddle. When underside is browned and before bubbles burst on top, turn and brown the second side. Serves six.
Wild Blueberry Pancakes presented by Pine Ridge Lodge Bed & Breakfast 1 egg
1 cup buttermilk
1 Tbls. oil
1 Tbls. honey
1 cup whole wheat flour
2 tsp. baking powder
1/2 tsp. baking soda
1/2 cup wild blueberries
Mix together the egg, buttermilk, oil and honey. In a separate bowl combine the dry ingredients with the blueberries. Add together and mix just until it forms a batter. Drop 1/3 cup of batter onto 400 degree griddle. Flip as soon as bubbles form.
German Apple Pancakes presented by Yellowstone Country Bed & Breakfast 2 large pancakes serve 4 people
4 eggs
3/4 cup flour
3/4 cup milk
1/2 teaspoon salt
1/4 cup butter
2 medium apples thinly sliced
1/4 cup sugar
1/2 teaspoon cinnamon
Place 2 round pans (I use pie plates) in oven which has been heated to 400 degrees.
Beat eggs, flour, milk and salt together for 1 minute.
Remove pans from oven. Place 2 tablespoons butter in each pan and rotate pans until butter is melted and coats sides of pans.
In each pan arrange half of apple slices, divide the batter evenly and pour over apple slices. Mix sugar and cinnamon and sprinkle over batter in each pan.
Bake until puffed and golden brown - about 20-25 minutes.
Pumpkin Pancakes presented by Aleksander House Bed & Breakfast Email this page to a Friend
Ingredients:
1 cup all-purpose flour
1 Tbsp sugar
dash of salt
2 tsps baking soda
1 cup milk
2 Tbsps vegetable oil
1 egg
1/2 tsp cinnamon
1/2 cup canned pumpkin
1/2 cup sour cream
Combine all ingredients. Batter will be lumpy. Spray grill with cooking spray. Bake pancakes on grill using medium heat until bubbles rise to the surface and edges are brown. Turn and bake until golden brown. Serve with Honey-Pecan butter. Serves two.
Honey-Pecan Butter:
1/2 cup pecans
1/2 cup butter
1/4 cup honey
Spread pecans on baking sheet and toast in 350 degree oven for 8 minutes. Chop nuts in food processor or blender. Beat butter and honey together until smooth. Add pecans. Serve with Pumpkin Pancakes. Makes one cup.
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