Got to say I'm pretty darned impressed with these. I don't typically eat pancakes because most have no taste--plus the fact that I become a mindless idiot afterward because of the carb rush.
But these were flavorful, pretty, and reheat well.
For me, a non-stick spatula and non-stick electric griddle are critical for even heating and ease of flipping. Those days of fighting to turn a stuck pancake in a frying pan are over.
The only adjustment: 2 extra tablespoons of buttermilk after the batter was mixed. It was so fluffy thick that I was afraid the middle wouldn't cook in time. It may not have needed it, but it didn't hurt either.
1 C all-purpose flour
1 C cake flour
1/4 C whole wheat flour
3 Tbl sugar
2 teaspoons baking powder
1 teaspoon baking soda
1/4 tsp salt
1/4 tsp cinnamon
2 large eggs
2 C buttermilk
1 tsp vanilla extract
4 Tbl unsalted butter, melted (2 oz or 1/2 stick)
SIFT all dry ingredients.
Whisk eggs, then add remaining liquids.
Gently whisk into the flour mix to combine, but do not overmix. (I found the batter very clumpy.)
Sherry recommends 1/3 C batter, but I used a 2" scoop, which is slightly less. The batter is so thick that--once they were ladled--we gave the griddle a jerk to level out the batter. Cook until the perimeter is dry, tiny holes are popping through the top side and a peek underneath shows a deep gold bottom.
Made 14 5" pancakes, ranging from 3/8" to 1/2" thick...and they didn't deflate!
Served with the following sides:
warm, pure NY maple syrup (Thanks again, Cyn!)
apple slices sauteed in cider
warm raspberry sauce
drained & thickened vanilla yogurt
soft butter
crisp apple bacon
cafe au lait
Postscript: Didn't notice much spaciness, but I might still have been in BE (Bacon Euphoria).
But these were flavorful, pretty, and reheat well.
For me, a non-stick spatula and non-stick electric griddle are critical for even heating and ease of flipping. Those days of fighting to turn a stuck pancake in a frying pan are over.
The only adjustment: 2 extra tablespoons of buttermilk after the batter was mixed. It was so fluffy thick that I was afraid the middle wouldn't cook in time. It may not have needed it, but it didn't hurt either.
1 C all-purpose flour
1 C cake flour
1/4 C whole wheat flour
3 Tbl sugar
2 teaspoons baking powder
1 teaspoon baking soda
1/4 tsp salt
1/4 tsp cinnamon
2 large eggs
2 C buttermilk
1 tsp vanilla extract
4 Tbl unsalted butter, melted (2 oz or 1/2 stick)
SIFT all dry ingredients.
Whisk eggs, then add remaining liquids.
Gently whisk into the flour mix to combine, but do not overmix. (I found the batter very clumpy.)
Sherry recommends 1/3 C batter, but I used a 2" scoop, which is slightly less. The batter is so thick that--once they were ladled--we gave the griddle a jerk to level out the batter. Cook until the perimeter is dry, tiny holes are popping through the top side and a peek underneath shows a deep gold bottom.
Made 14 5" pancakes, ranging from 3/8" to 1/2" thick...and they didn't deflate!
Served with the following sides:
warm, pure NY maple syrup (Thanks again, Cyn!)
apple slices sauteed in cider
warm raspberry sauce
drained & thickened vanilla yogurt
soft butter
crisp apple bacon
cafe au lait
Postscript: Didn't notice much spaciness, but I might still have been in BE (Bacon Euphoria).