Perfect Pancake Recipe [Split from Best Pancakes Midwest thread]
if you're in a daring mood for cooking at home, i have discovered the perfect pancake recipe:
1 c. flour
1 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1 tbs. sugar
1 1/2 c. buttermilk
2 tbs. melted butter
---------------------combine wet ingredients
mix together until no big lumps
and fry yourself some flapjacks!!
they're the perfect pancake in my opinion. light, slightly chewy, fluffy...mmmm
Oooh, sounds good! I love buttermilk pancakes.
But I have to tell you about my contender for the perfect pancake recipe:
2 cups old-fashioned oats
1/2 cup all purpose flour
1-1/2 tablespoons sugar
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
2 1/2 cups plain nonfat yogurt
2 large eggs
2 tablespoons unsalted butter, melted
1 teaspoon vanilla extract
Combine the dry ingredients in a large bowl. Whisk the yogurt, eggs, melted butter,
and vanilla in medium bowl. Add to dry ingredients; whisk until blended (but some
small lumps should still remain). Cover and refrigerate overnight, or at least 2 hours.
Heat a heavy large skillet over medium heat. Brush skillet with melted butter (or
spray with an oil spray). Ladle batter by 1/4 cupfuls into skillet. Cook pancakes until
bottoms are golden brown and bubbles form on top, about 2 minutes. Flit pancakes
and cook until bottoms are golden brown, about 2 minutes. Keep warn in oven while
cooking the remaining pancakes.
Makes about 16 pancakes.
These pancakes are soooo amazing - the oatmeal adds a lovely flavor. I adapted them from an Epicurious recipe for oatmeal-buttermilk pancakes, but I never have buttermilk around. And I cut the butter and sugar by half, which was just fine. These pancakes are great with maple syrup and are recommended with lingonberry syrup (haven't tried this yet). Make extras and reheat them in the toaster on a busy morning - you'll be very happy with them.
Here's a link to the original Epicurious recipe:
I forget exactly what I did, but I usually use half whole-wheat pastry flour every time I make anything. I suspect that's what I did with these pancakes. I'll definitely use some whole wheat flour the next time I make them, but it might be from my new bag of White Whole Wheat.
Go for it - I'll bet regular whole wheat will be fine! (By the way, the King Arthur Flour Baking Book says to add a tablespoon of orange juice when you use regular whole wheat, which sounds good to me...)
Hey Anne, I prepared this batter last night and made the pancakes this morning and they were just wonderful. (Yes to maple syrup! My boyfriend always grabs the unopened bottle, holds it up to his mouth, tips his head back and says, "Glug-glug-glug...") The texture and heartiness of the oatmeal make these very satisfying indeed. Thanks.
I made your pancakes for my 2 year old son with a few substitutions. I had purchased some iron fortified yogurt for him and he refused to eat it so I had to come up with something different to do with them. They are flavored (mixed berry/ apple) but I never use syrup for him anyway (too messy) so I usually make pancakes with a little extra sweetener anyway. I love how this is mostly oats and not much plain flour since there is also alot more iron in oats than flour alone. Next time Im thinking about trying the whole wheat flour instead of white as well. Because of the flavors I added some frozen blueberries to the batter. So here is my variation 2 1/2 cups Stonyfield yo baby plus iron (turned out to be 1 -6 pack, perfect!) instead of plain, also add 3/4 cup frozen blueberries. Assemble and cook as directed.
Thank you so much for the wonderful idea! We all love them!
I use a similar recipe, but drop the egg and add a handful of corn meal. It's important to let the batter set for an hour or so before cooking, so the corn meal softens a bit.