As usual, the blog Smitten Kitchen came through as I was searching for a pancake recipe. This is a great recipe - it was originally for blueberry pancakes but it's January so we nixed them (and I don't really like blueberry pancakes, anyway). Plus, we wanted to top ours with cinnamon sugar or Nutella or (surprise, surprise) real maple syrup. I love the blog Smitten Kitchen but tweaked a few things: less sugar, less buttermilk and less butter (I have learned I can often cut the butter/oil/fat in half without really missing it). Bryant declared the best pancakes he had ever had, so we didn't miss these foregone ingredients.
Taken from: Smitten Kitchen
Makes 20ish pancakes
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 tablespoons sugar
- 2 large eggs, lightly beaten*
- 2 cups buttermilk (a great substitute I use is for each cup of buttermilk, add 1 Tbsp of white vinegar or lemon juice to a 1-cup measurer and then fill up the rest of the way with milk)
- 2 tablespoons unsalted butter or Smart Balance, melted, plus 1 tablespoon extra for brushing griddle
-Whisk together the flour, baking powder, baking soda, salt, and sugar in a medium bowl. In a small bowl, whisk the eggs (or just egg yolks), buttermilk, and 2 tablespoons melted butter together. Add to the dry ingredients and whisk lightly to combine but do not overmix. (Optional step: Gently fold in the egg whites with a spatula.) The batter should have small to medium lumps. Set aside to let the batter rest (this is an essential step).
-Preheat an electric griddle to 350-375°F, or place a griddle pan or cast-iron skillet over medium heat. Test the griddle by sprinkling a few drops of water on it. If the water bounces and spatters, the griddle is hot enough. Using a pastry brush, brush a bit of the remaining melted butter onto the griddle.
-Using a 1/4 cup measurer, pour the batter in pools 2 inches apart. When the pancakes have bubbles on top and are slightly dry around the edges, about 2 1/2 minutes, flip over. Cook until golden on bottom, about 1 minute.
-Repeat with the remaining batter. You can keep the finished pancakes on a heat-proof plate in the oven at 175°F. Serve warm with any of your favorite toppings - fruit, cinnamon & sugar, Nutella, maple syrup, butter, etc.
Week's Menu Plan
Monday: Mujadara and spanakopita
Tuesday: Grilled scallop ceviche with wild rice pilaf
Wednesday: Flank Steak with wine mushroom sauce with polenta and roasted Brussels sprouts
Thursday: spaghetti squash with homemade sauce and turkey meatballs
Friday: homemade pizza
Friday: homemade pizza