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.
Instructions
1. Whisk flour, brown sugar, , 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.
Tags: baking powder, baking powder baking, , brown sugar, large bowl, made with