What is the best pancake recipe?
Whole Wheat Buttermilk Pancakes
Whip up fluffy yet filling pancakes in only 20 minutes.
YIELD: 6 servings (serving size: 2 pancakes, 2 tablespoons syrup, and 1 1/2 teaspoons butter)
3/4 cup all-purpose flour
3/4 cup whole wheat flour
3 tablespoons sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups low-fat buttermilk
1 tablespoon vegetable oil
1 large egg
1 large egg white
3/4 cup maple syrup
3 tablespoons butter
Lightly spoon flours into dry measuring cups; level with a knife. Combine flours, sugar, baking powder, baking soda, and salt in a large bowl, stirring with a whisk. Combine buttermilk, oil, egg, and egg white, stirring with a whisk; add to flour mixture, stirring just until moist. Heat a nonstick griddle or nonstick skillet coated with cooking spray over medium heat. Spoon about 1/4 cup batter per pancake onto griddle. Turn pancakes over when tops are covered with bubbles and edges look cooked. Serve with syrup and butter.
Amount per serving
Calories from fat: 26%
Saturated fat: 4.6g
Monounsaturated fat: 2.8g
Polyunsaturated fat: 1.9g
Merrill is a co-founder of Food52.
These are pretty delicious: http://www.food52.com/recipes...
Sam is a trusted home cook.
I love these. http://www.food52.com/recipes...
Although, I use a bit of cornstarch addition to make it more crispy.
It's a savory pancake that is very good.
This recipe is from an old friend of the family. He officiated our wedding - John Thomas' Pancakes:
1 cup flour - any mix you like
1 tsp baking powder
1 tbsp sugar
1 tbs oil
1 tsp salt (I use a big pinch instead)
1 cup milk
1 egg separated
butter or oil for frying
Sift dry ingredients together. Beat egg white to soft peaks. Mix milk, egg yolk, and oil in another cup. Mix wet & dry together, then fold in the egg white.
Heat a large cast iron pan to medium heat. Swirl in a bit of butter. Drop large spoonfuls onto hot pan. Turn pancakes once edges are browned & bubbles appear on the surface. Eat with lots of maple syrup & butter. Great with fruit as well.
Add blueberries when in season - it's easiest to add them once you pour batter into pan. That way they are evenly dispersed through all your pancakes.
I made 'perfect pancakes' over the weekend with a few changes-
Because I used buttermilk I halved the baking powder.
The simple buttermilk pancakes in Edna Lewis's "The Gift of Southern Cooking." Seek no further.
Please enter a valid email address.
Well played. You deserve a cookie.
Let coconut take your pancakes over the edge
Cake for breakfast.
The Food52 Cookie Truck!
prevented successful signup:
We'll never post anything without your permission.
prevented successful login:
Thanks for signing up!
Connect with us to get more Food52!
Sign up for our useful, inspired emails and we'll
give you everything you need to eat and live better—including
recipes, how-tos, and exclusives and great gift ideas from our
kitchen and home shop.