Light and Fluffy Pancakes*
Breakfast & Brunch | 30 Minutes or Less, Kid Friendly | Eggs & Dairy, Pasta & Grains
SERVES 4 - START TO FINISH: 20 minutes
Cooking Notes
We've slightly adapted this recipe from a cookbook called "The Perfect Recipe" by Pam Anderson.
Light and Fluffy Pancakes*
1 cup all-purpose flour
2 teaspoons sugar
1/2 teaspoon salt
1/2 teaspoon baking powder
1/4 teaspoon baking soda
3/4 cup buttermilk
1/4 cup milk, plus 1 tablespoon more if necessary
1 large egg, separated
2 tablespoons unsalted butter, melted
Vegetable oil for brushing pan
Toppings of choice, such as maple syrup, honey or jam
Mix dry ingredients in a medium bowl. Pour buttermilk and 1/4 cup milk into a 2-cup liquid measuring cup. Whisk in egg white.
Mix yolk with butter, then add to milk. Dump wet ingredients into dry ingredients all at once; whisk until just mixed.
Heat a griddle, (or frying pan), over strong medium heat. Brush with oil. Pour batter, about 1/4 cup at a time, onto griddle. When bottoms are brown and top surfaces of pancake start to bubble, 2-3 minutes, flip pancakes and cook until browned, about 1 minute more. Serve hot.
Light and Fluffy Pancakes*
Approximate Values Per Serving (with maple syrup): 345.5 calories (27% from fat), 10.5 g fat (5 g saturated), 72 mg cholesterol, 7 g protein, 56 g carbohydrates, 1 g dietary fiber, 481 mg sodium
Comments
From Anita Butler - March 08, 2011
I was interested to see the 3/4 cup buttermilk with the 1/4 cup milk in your recipe and wondered why. I have always made pancakes using the recipe on the can of Saco (dry) cultured buttermilk blend. [4 Tbsp Saco buttermilk blend + 1 cup all purpose flour + 1 Tbsp sugar + 1 tsp baking powder + 1/2 tsp baking soda + 1/4 tsp salt + 1 egg + 1 cup water + 2 Tbsp vegetable oil. Sift dry; add liquids; beat just until smooth; cook on griddle.] I like having the dry buttermilk on hand because I rarely have fresh buttermilk in the right quantity. I wonder if the two recipes could be merged somehow to use the dry buttermilk? They seem so similar.
From Beverly Mills - March 09, 2011
Hi Anita, my hunch is that it would work just fine! If you decide to test it out, please let us know what you think about using the dry buttermilk. I have used it before as well (in other recipes) with good results,
From patti weiss - March 20, 2011
I just made these for two starved 14-year-old boys who pulled an "Xbox all-nighter" last night. They said they were the best pancakes they've ever had. I added mini chocolate chips to the battter. Thanks!
From Alicia Ross - March 23, 2011
LOVE it Patti! But just how discerning are teenage boys when they are hungry????? But this time they are right - the are the best!
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My husband grew up in Michigan and his mother was originally from the hills of Kentucky. I first had Chocolate Gravy one winter when she was visiting. Growing up in the South, too, I was surprised that I had never had it nor even heard about it. Anyway it was rich and delicious and she served it over hot, flaky biscuits.
My husband told me that when he and his cousin were running cross country in high school, before each Saturday race, his mother would make them biscuits and chocolate gravy. Now thanks to Cheap. Fast. Good! I am preparing your version of biscuits and chocolate gravy. Except now instead of heading to a cross country race we will be headed to our son's swim meet. Thanks for helping me carry on a family tradition.
-- Louanne Bisel
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From Toni - March 08, 2011
The nutrition info includes maple syrup. How about nutrition information for pancakes alone? The amount of maple syrup would vary according to taste and some of us would prefer another topping. It would also be helpful to diabetics who would use a non sweetened topping.