Hello everyone! This week I am hosting bake 52! A few days ago I told my husband that I was hosting. He was really excited to hear what recipe I had decided on. When I told him that I had picked pancakes, he thought I was joking. What can I say, I love a good pancake! I am actually obsessed with pancakes. In fact, having pancakes for dinner is a common occurrence in my house. Plus, I think I must have been overwhelmed with life when I picked the recipe. I found the easiest thing in the book and went with it. But hey, it was kinda refreshing to have an easy week where I could have a finished product in just 20 minutes! Don't get me wrong, I love a good baking challenge.
So what did I think of the pancakes? Well, I liked them. A lot. But not quite enough to beat my good ol' Betty Crocker recipe. I LOVE Betty Crocker's buttermilk pancake recipe. That's the recipe that I make over and over again, and I have to say, it's not going to be replaced this time. Non the less, I still thoroughly enjoyed these pancakes. I'm also a sucker for blueberry pancakes, so that's what I made. I complimented them with the flavored berry syrup. It was pretty good but once again, not my fav. Here are the pictures: (the recipe is at the bottom).
2 cups all-purpose flour
2 tablespoons sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 cups buttermilk
3 tablespoons unsalted butter, melted and cooled
1 large egg
1. Adjust an oven rack to the middle position and heat the oven to 200 degrees. Set a wire rack over a baking sheet and set aside.
2. Whisk the flour, sugar, baking powder and soda, and salt together in a large bowl. In a medium bowl, whisk the buttermilk, melted butter, and egg together. Make a well in the center of the flour mixture, pour the buttermilk mixture into the well, and gently whisk together until just incorporated with a few lumps remaining (do not overmix).
3. Heat a 12 inch nonstick skillet over medium heat for 3 to 5 minutes. Brush the pan bottom with a thin layer of the oil. Using 1/4 cup of batter per pancake, add the batter to the skillet (2 or 3 pancakes will fit at a time) and cook until large bubbles begin to appear, about 2 minutes.
4. Flip the pancakes and continue to cook until golden brown, about 1 1/2 minutes. Transfer the pancakes to the wire rack (don't overlap) and deep warm in the oven. Repeat with the remaining batter, brushing the skillet with oil as needed. Serve.
Blueberry pancakes (the directions are a no-brainer)
Cornmeal pancakes (Substitute 1 1/2 cups yellow cornmeal for 1 cup of the flour and add 1/4 tsp vanilla extract to the buttermilk mixture.
Whole wheat pancakes (Substitute one cup while wheat flour for 1 cup of the all purpose flour.)
Grahamcakes (Replace 1 cup of the all-purpose flour with 1 cup graham cracker crumbs mixed with 2 tablespoons yellow cornmeal.)
Flavored Maple Syrups:
Apple cinnamon maple syrup (1 1/2 cups maple syrup, 1/3 cup apple jelly, 1/4 tsp ground cinnamon, pinch salt. Simmer all the ingredients together i a small saucepan over medium-low heat until slightly thickened, 5 to 7 minutes)
Butter pecan maple syrup (1 1/2 cups maple syrup, 1/2 cup pecans, toasted, 2 tablespoons unsalted butter, 1/4 tsp vanilla, pinch salt. Simmer all the ingredients together i a small saucepan over medium-low heat until slightly thickened, 5 minutes)
Berry maple syrup (1/2 cup frozen blueberries, strawberries or raspberries, 1 1/2 cups maple syrup, 1/4 tsp grated fresh lemon zest, pinch salt. Cook the berries in a small saucepan over medium heat, mashing them constantly, until the moisture has evaporated, about 5 minutes. Whisk in the remaining ingredients, reduce the heat to medium low, and cook until slightly thickened, 5 to 7 minutes.)
Thanks for baking with me!
p.s. I absolutely despise pre-made pancake mixes!!!!!! Just thought I'd add that in.