A Little Personal History:
Description Text
Description:
| Categories: | Bread |
| Servings: | 12 pancakes |
| Time: | – Preparation: 5 minutes – Cooking: 15 minutes |
| Equipment: | Measuring cups and spoons, 1 medium mixing bowl, 1 large mixing bowl, whisk, non-stick skillet, spatula |
| Difficulty: | Easy |
Ingredients:
- 2 cup all-purpose flour
- 1½ tsp baking powder
- 2 Tbs sugar
- 1 tsp cinnamon
- 1 tsp nutmeg
- 1 pinch salt
- 4 eggs
- 2 cup buttermilk
- 1 tsp vanilla extract
Procedure:
- In medium bowl, whisk dry ingredients together until well-blended.
- In large bowl, add eggs, lightly whisk. Add buttermilk and extract, lightly whisk together.
- Slowly add dry ingredients to large bowl of egg mixture. Continually whisk until smooth, without any lumps.
- Pour ladle of pancake mixture into a non-stick skillet, one at a time.
- Cook until the edges are dry and bubbles appear on surface. Flip with spatula and cook until golden.
- Transfer to serving plate(s) and serve with butter, maple syrup, powdered sugar, fruit, jam, etc.
Advanced Preparation:
- Step 1 can be done in advanced, stored in sealed container in a cool place till ready to use.
Tips, Notes, and Variations:
- For fruit pancakes,
- Add 1 cup frozen fruits (ie. Blueberries, Strawberries, Mixed Fruit, etc) to mixture before cooking.
- You can also add sliced fresh fruit into the batter after pouring into the skillet and before flipping.
- For denser heavier pancakes, use whole grain flours. Try mixing white and wheat in various proportions to get the texture you want.
