What is the best pancake recipe?

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a Whole Foods Market Customer

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)

Ingredients
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
Cooking spray
3/4 cup maple syrup
3 tablespoons butter

Preparation
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.

Nutritional Information
Amount per serving
Calories: 351
Calories from fat: 26%
Fat: 10g
Saturated fat: 4.6g
Monounsaturated fat: 2.8g
Polyunsaturated fat: 1.9g
Protein: 7.6g

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Merrill Stubbs
Merrill Stubbs August 16, 2011

These are pretty delicious: http://www.food52.com/recipes...

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Sam1148
Sam1148 August 16, 2011

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.

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Helen's All Night Diner

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.

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a Whole Foods Market Customer

I made 'perfect pancakes' over the weekend with a few changes-
http://www.food52.com/recipes...
Because I used buttermilk I halved the baking powder.

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mainecook61
mainecook61 August 17, 2011

The simple buttermilk pancakes in Edna Lewis's "The Gift of Southern Cooking." Seek no further.

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