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 cups buttermilk
- 1 1/4 cups 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.
- This recipe was entered in the contest for Your Best Pancakes, Sweet or Savory