9.18.2011

Perfect Pancakes

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I have been searching for the perfect pancake recipe for a long time now. My dear husband loves a good Sunday morning pancake, but none of our attempts have turned out as well as I'd hoped. We've made our smattering of sour cream pancakes, and although they are definitely tasty, they have a different texture than my dreamed "perfect pancake"; a little thick, a little creamy, not as light and delicate as I'd like. We've also tried a large number of buttermilk pancake recipes, but none have kept me coming back for more.

Until now, my friends! I finally found it--the perfect pancake (Husband is also quite happy that the secret ingredient happens to be his favorite Dutch treat).* These pancakes are exactly what you want on a Sunday morning when you know you have a day of work ahead of you. Read: unpacking boxes and more boxes. What fun.

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Now I know we showed you these last week, but I had to share the recipe with you. They are too good to pass up! The best part--you can make the dry mix ahead of time and keep it stored in your pantry. Good bye, boxed pancake mix! You'll thank me, just wait.

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(Let's not forget the coffee, enjoyed in our "coffee chairs" seen above.)

Quick note: we didn't have buttermilk on hand the other day, so instead we followed these directions for a great lemon/milk substitute. It definitely worked and provided the necessary tang. Thanks, Joy!

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Perfect Pancakes
by Jennie

*I recently stumbled upon Jennie's blog after hearing about her husband's tragic sudden death. Go here to read her story and send some love her way.

Dry Mix:
1 cup (5.2 ounces) flour
1 tablespoon (16 grams) sugar
1 teaspoon (5 grams) baking powder
1/2 teaspoon (2 grams) baking soda
1/2 teaspoon (2 grams) sea salt
1/2 teaspoon (1 gram) vanilla powder, optional

Then add:
2 tablespoons (1 ounce) butter, melted (plus more for the griddle)
1 cup (8 ounces) buttermilk (look for substitutions above)
1 large egg

Whisk the dry ingredients together in a medium bowl. In another small bowl, whisk together melted butter, buttermilk, and egg. Pour over dry ingredients and stir together until just combined--there shouldn't be any visible streaks of flour, but lumps are fine. 

Heat griddle over medium heat and coat with butter. Spoon batter onto griddle and cook for 2-3 minutes or until edges are set and bubbles are forming on top. Flip and continue cooking for another minute or so until done. Serve with your topping of choice: butter, syrup, or fresh berries.

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Oriental rug: Craigslist
Lane table, chairs, lamp: Second Chance Design

1 comment:

KEL said...

Yes, indeed, the perfect pancake recipe! The exact same formula was given to me by your Great Aunt Erna, may she rest in peace, when I was in college. In my recipe book, the recipe has pride of place in the breakfast section, and it is titled "Aunt Erna's Famous Buttermilk Pancakes." Jack will know. What is good and perfect survives the generations.

As these have a deleterious effect on the waistline, weekend indulgence only is recommended. However, they are superb with Grade B maple syrup, more flavor than Grade A.

And what a lovely coffee drinking area!

Lots of love!

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