How to Make Great Pancakes

Fluffy and moist pancakes are made with good ingredients.

Pancakes are known by different names around the country and around the world. In the U.S., these thin, round cakes are known by such names as flapjacks, hotcakes and griddlecakes, while in other countries they are called crepes (France), crumpets (United Kingdom) and blintzes (Russia). Although some pancakes incorporate yeast in the batter, most are quick breads that get their lift from baking powder, baking soda or buttermilk. The best pancakes are moist and fluffy, made with real ingredients and good flavors.

Things You'll Need

• Two large bowls
• Whisk
• Small saucepan
• 1-1/2 cups flour
• 1/4 cup brown sugar
• 3 tsp. baking powder
• 1 tsp. baking soda
• 1 tsp. salt
• 2 eggs
• 1-1/2 cups buttermilk
• 2 tsp. vanilla extract
• 3 tbsp. melted butter
• Griddle
• Butter
• Spatula
• Water
• Real maple syrup, molasses or honey
• Fruit, nuts or sweetened morsels (optional)
• Microwave (optional)

Instructions

1. Whisk flour, brown sugar, baking powder, baking soda and salt in a large bowl. Break up any brown sugar clumps.

2. Melt 3 tbsp. butter in a small saucepan. Whisk two eggs in another large bowl. Add buttermilk, vanilla extract and melted butter to eggs and mix well.

3. Preheat griddle over medium heat. Add wet ingredients to dry ingredients and blend until a batter forms. Do not overmix.

4. Fill saucepan halfway with water. Boil water on high heat. When water boils, place a glass bottle of real maple syrup in the pan and heat for five minutes. Remove from heat and set aside.

5. Melt 1 tbsp. butter on griddle. Spread butter evenly over griddle and pour batter into circles about 4 inches in diameter (depending on the size of your griddle, you should be able to make three or four at a time).

6. Flip pancakes. When you see bubbles form on the tops of the pancakes, flip using a spatula. Continue cooking pancakes for one minute. Serve immediate or keep in a warm oven until ready to serve. Repeat Steps 5 and 6 with remaining batter.

7. Top with butter and maple syrup.

Tips & Warnings

• Recipe should yield about 12 4-inch diameter pancakes.

• Experiment with different fillings in pancake batter. Add 1 cup of fruit (diced if necessary) such as blueberries, strawberries or peaches. Or, add 1 cup of chopped nuts, such as pecans or cashews. Additionally, add 1 cup of chips such as chocolate, peanut butter or butterscotch.

• Be sure to use real maple syrup, not a corn-based syrup. Other suitable toppings include molasses and honey.

• If maple syrup comes in a plastic bottle, do not heat on stove. Place opened bottle in microwave and heat for 30 seconds.

References

• "Pancake: A Global History"; Ken Albala; 2008