Graham Cracker Pancakes

By ALittleZaftig • April 10, 2012 • 1 Comments

⎙

Author Notes: I made pancakes before school more mornings than I could count when my children were small. These were favorites. The batter is intentionally rather thin, which makes for silky-tender results. I use King Arthur flour, which seems to have a higher absorbency rate than other all-purpose flours. If you use another brand, increase the quantity a bit. The batter should be thicker than crepe batter but thinner than cream of wheat. - ALittleZaftig

Makes ten five-inch diameter pancakes

1 cup high quality all-purpose flour
1 cup finely crushed graham cracker crumbs (from 9 whole crackers)
1 tablespoon baking powder
1/4 cup brown sugar
1 pinch salt
1/2 teaspoon freshly grated nutmeg
2 large eggs
1 1/2 cup buttermilk
1 1/4 cup whole milk
1/4 cup unsalted butter, melted
canola or other neutral oil for the griddle

In a medium bowl, stir together the flour, graham cracker crumbs, baking powder, brown sugar, salt, nutmeg, and cinnamon.
In a small bowl, beat the eggs with a fork and stir in the buttermilk, milk, and melted butter.
Stir the wet ingredients into the dry ingredients with a fork, mixing only until combined. There will be lumps in the batter. Do not overmix.
Heat a griddle or large frying pan over medium heat. When it is hot, drizzle in a little oil. When the oil is hot, pour in ½ c. batter per pancake. Fry the pancakes until bubbles form across the top and the edges look dry. Flip each pancake and fry on the other side. Add a bit more oil to the pan with each batch to fry. Serve hot with butter and pure maple syrup.