Bake 52 Week 18: Classic Pancakes and flavored syrup

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).  

Classic Pancakes

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.

Variations:

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!  

xoxo

j

p.s. I absolutely despise pre-made pancake mixes!!!!!!  Just thought I'd add that in.