"I don't have to tell you I love you. I fed you pancakes. "- Kathleen Flinn
I'm just in time to help you with Sunday morning breakfast on this long Thanksgiving weekend. Maybe you just said good bye to all your house guests. Maybe you are worn out from extended Black Friday shopping. Maybe you just need to feel like a kid again. Maybe it's dinner time and you forgot to plan a meal given the food coma you've been in for the last few days. For me, it was a call from my daughter to have friends for dinner. I had planned the last of the turkey day leftovers, but didn't have enough to spread around. I offered her the choice of grilled salmon or pancakes. Obviously pancakes won, hands down.
I have been making these pancakes for years and years. They smell so good, they are so light and fluffy. They are as easy to make as a boxed mix with the rewards of superior flavor and no artificial ingredients. If you are pancake lover, these are for you!
Best Ever Pancakes (Ever!)
2 cups all-purpose flour
4 teaspoons granulated sugar
1 teaspoon baking powder
1 teaspoon kosher salt
1/2 teaspoon baking soda
2 teaspoons golden flax meal (optional)
1 1/2 cups buttermilk
1/2 cup whole milk
4 tablespoon unsalted butter, melted, plus extra for griddle
2 large eggs
3/4 teaspoon pure vanilla extract
mini chocolate chips-optional
grated apple tossed with a little cinnamon-optional
1. Preheat electric griddle to 350 degrees F. or heat stove-top griddle to medium heat.
2. Combine flour, sugar, baking powder, salt, baking soda and flax meal in a medium sized bowl; set aside
3. In a smaller bowl whisk together milks, melted butter, eggs and vanilla until smooth.
4. Make a well in the dry ingredients and pour milk mixture into well.
5. With wire whisk, combine ingredients until combined, but not completely smooth. A few lumps are good. If too thick add in a tablespoon more of milk. Stir gently.
6. With a paper towel, carefully grease griddle with a little butter. It should sizzle, and droplets of water when dropped onto hot surface should sizzle and jump when ready.
7. With 1/3 cup measure, pour batter evenly onto griddle, shaping as necessary with cup. Drop on chocolate chips, wild blueberries or any other addition you may like at this point.
8. Cook pancakes until edges firm up and tiny bubbles appear on surface and underside is golden brown. Carefully flip pancakes and continue to cook, until done. It generally tends to take just a couple minutes per side, though your griddle may cook differently.
9. Serve immediately with butter and pure maple syrup for best taste (please don't use artificially flavored pancakes syrups-promise? Ok , we can stay friends). ; ) Serves 4-6.
tip: if using grated apple to flavor pancakes, roll grated apple in a couple sheets of paper towel and squeeze out excess moisture before tossing lightly with cinnamon. Unlike chocolate chips or berries, gently fold grated apple right into batter with rubber spatula.
Gluten-free Variation: substitute 2 cups of your favorite cup for cup gluten free flour for all-purpose flour in the recipe. I have had great luck with Bob's Red Mill cup for cup (blue label) gluten-free flour.