Every cook should have a good basic pancake recipe in the recipe box. Whether it's breakfast for the family or brunch for friends, pancakes are always a hit. The best thing about buttermilk pancakes is that they can be the starting point for unlimited variations, or they can stand alone as an old-fashioned favorite, depending on your mood or the occasion.
Recipe for Buttermilk Pancakes
Ingredients You Will Need:
3 cups all-purpose flour
2 tablespoons honey
2 teaspoons baking soda
1 tablespoon baking powder
¼ cup oil
3 cups buttermilk
2 teaspoons vanilla extract
4 large eggs, beaten
In a large batter bowl, mix all the ingredients together with a whisk until well blended, but do not over mix. Heat a pancake griddle over medium heat. Grease the griddle with either oil, cooking spray or butter. What to use to keep your pancakes from sticking is a matter of personal preference, but butter gives the finished pancakes a delightful, old-fashioned flavor. When the griddle is hot, pour ¼ cup of the batter onto the griddle for each cake, taking care not to place them too close together. Allow them to cook, undisturbed, until the top is covered in little bubbles and the edges appear dry. Flip gently, and cook the other side until golden. Remove to a warm plate. Serve with butter, syrup or fruit. This recipe makes approximately 30 4-inch pancakes.
Once you have mastered the basic buttermilk pancake recipe, try any of these delicious variations:
Berry Pancakes: Gently fold one cup of fresh or frozen thawed berries into the batter, and cook as directed.
Cinnamon Apple Pancakes: Add ½ teaspoon of ground nutmeg and 2 teaspoons of ground cinnamon to the batter. When you pour the batter onto the griddle, place thin slices of apple onto each pancake. Continue cooking as directed.
Cranberry-Orange Pancakes: Add 2 tablespoons of sugar and 2 teaspoons of grated orange zest to the batter. Gently fold in ¾ cup of coarsely chopped cranberries, and cook as directed.
Carrot-Raisin Pancakes: Add 1 teaspoon cinnamon to batter, and then fold in ½ cup of finely grated carrots and ½ cup of golden raisins. Cook as directed.
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