What makes this pancake so great? For starters, it’s easy to make and it tastes really great! Beyond that, it is very versatile. The pancake holds up as a plain buttermilk pancake, but if you want to do something different, turn it into a blueberry pancake by tossing in some fresh blueberries. Making it for the kids or someone with a sweet tooth? Toss in some chocolate chips and have a chocolate chip pancake. Add a quarter cup of cocoa mix and some dark chocolate chips that have been chopped into smaller pieces and you have a great chocolate pancake that you can top with raspberries and have a great Valentine’s Day breakfast. Looking for something a little more savory? Cook up some bacon and break it up into little pieces and add it to the batter. Serve these with eggs as your bacon and eggs breakfast (the pancakes take the place of toast). You could do the same thing with adding some cooked sausage to the batter. With all these options you can use one batter and produce a dozen different pancakes to satisfy all your picky eaters.
Make the batter as follows and start experimenting by adding other ingredients to the batter:
- 3 Cups all-purpose flour
- 3 Tablespoons of granulated sugar (white)
- 1 Tablespoon baking powder
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon salt
- 3 Cups buttermilk-room temperature
- 3 eggs-room temperature
- 1/2 cup whole milk (can substitute skim milk or 1 or 2% fat milk)-room temperature
- 1/3 cup melted unsalted butter
Sift the dry ingredients together in one bowl (flour, sugar, baking powder, baking soda and salt). In a second bowl whisk together the wet ingredients (buttermilk, eggs, whole milk and melted butter). Keep the two mixtures separate until you are ready to make the pancakes.
Heat a griddle or frying pan to medium heat.
Pour the wet mixture into the dry mixture and mix using a fork or wooden spoon. Mix until just blended together (it will be lumpy). Do NOT over blend the mixture. Using a scoop (I use an ice cream scoop) pour the batter on the griddle or frying pan. Brown on both sides and serve with butter and maple syrup. This recipe should serve twelve people. If you are making them in batches you can preheat the oven to 200 degrees and store the cooked pancakes in the oven on the shelf until you have cooked all of them and are ready to serve them (will keep well in the oven for 30-45 minutes).
We have had several return guests ask us to make these pancakes for them again. Yes, they are that good!
Pictured above is our buttermilk pancake. When the batter is on the griddle we tossed some fresh blueberries in the batter. The hot fresh blueberries burst with flavor when eating them. Then we tossed a few blueberries on the plate as garnish. The pancake is served with homemade blueberry syrup.
- 1/2 cup sugar
- 1/2 cup water
- 8 oz (1/2 package of frozen blueberries)
- 1/2 tablespoon cornstarch
In a saucepan combine water and sugar and bring to a boil then lower the heat and simmer for 10 minutes. Add the blueberries and return mixture to a boil then lower heat and simmer for 15 minutes more. Combine the cornstarch with a little water and add to the sauce a little at a time stirring the sauce until it is thickened to the desired consistency.
Guests at The Carriage House Inn Bed and Breakfast enjoy our legendary breakfast each morning and each month we post one of our recipes so you too can enjoy our delicious breakfast at home. If you have any ideas for a great breakfast or an old family recipe you would like to share please send it to us.
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