Rawlins Family

Rawlins Family

Saturday, August 25, 2007

And while I'm at it, I may as well share the best pancake recipe EVER! The trick with these is to HAND STIR the wet and dry ingredients together at the end and only right before you're ready to use the batter. Mix ONLY until everything is wet. It will be very lumpy but that means it's right.

Buttermilk Pancakes
INGREDIENTS
3 cups all-purpose flour
3 tablespoons white sugar
3 teaspoons baking powder
1 1/2 teaspoons baking soda
3/4 teaspoon salt
3 cups buttermilk
1/2 cup milk
3 eggs
1/3 cup butter, melted
DIRECTIONS
In a large bowl, combine flour, sugar, baking powder, baking soda, and salt. In a separate bowl, beat together buttermilk, milk, eggs and melted butter. Keep the two mixtures separate until you are ready to cook.
Heat a lightly oiled griddle or frying pan over medium high heat. You can flick water across the surface and if it beads up and sizzles, it's ready!
Pour the wet mixture into the dry mixture, using a wooden spoon or fork to blend. Stir until it's just blended together. Do not over stir! Pour or scoop the batter onto the griddle, using approximately 1/2 cup for each pancake. Brown on both sides and serve hot

5 comments:

Jeni, Brian & Natalie Rawlins said...

I am hungry and want to come over, as I am assuming you just made these!

Kelly said...

question: do these result in a cakelike, fluffy pancake or a flatter, thin pancake?

Alyssa said...

care to share your recipe for German pancakes?? I haven't had them in years, literally, but they are sooo so good!

Chi-townRawlins said...

Fluffy, airy pancakes all the way. If you like flat, thin pancakes I would highly suggest trying the german pancakes. Here's the recipe
http://allrecipes.com/Recipe/German-Pancake-with-Buttermilk-Sauce/Detail.aspx

Sara Kilgore said...

That my mom's pancake recipe, exactly! I grew up with homemade only pancakes and the thought of pancakes made with Bisquick makes me cringe. Though, the Krusteze mix is not bad. I can't wait to try the sauce!