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Ingredients
- 1 3/4 cups all-purpose flour
- 2 teaspoons sugar
- 1 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon table salt
- 2 cups buttermilk
- 2 large eggs
- 1/4 cup butter, melted
Details
Adapted from myrecipes.com
Preparation
Step 1
Stir together flour and next 4 ingredients in a large bowl. Whisk together buttermilk and eggs; gradually stir into flour mixture. Gently stir in butter. (Batter will be lumpy.) Let stand 5 minutes.
Pour about 1/4 cup batter for each pancake onto a hot (350°) buttered griddle.
Cook pancakes 3 to 4 minutes or until tops are covered with bubbles and edges look dry and cooked. Turn and cook 3 to 4 minutes or until golden brown. Place pancakes in a single layer on a baking sheet, and keep warm in a 200° oven up to 30 minutes.
Apple-Spice Pancake:
Save leftover Apple Cider Syrup for drizzling over vanilla ice cream.
Cut 3 small McIntosh apples (about 5 oz. each) into thin slices, and toss with 1/4 cup sugar and 1/4 tsp. apple pie spice.
Prepare recipe as directed through Step 1.
Drain apples. Pour about 1/4 cup batter onto a hot (350°) buttered griddle, and gently place 4 to 5 apple slices on each pancake.
Proceed with recipe as directed in Step 3.
Serve warm with Apple Cider Syrup.
Chocolate Chip-Toasted Pecan Pancakes:
Add a generous dollop of whipped cream for an unexpected dessert.
Prepare recipe as directed in Step 1.
Pour about 1/4 cup batter onto a hot (350°) buttered griddle, and sprinkle each pancake with 1 Tbsp. dark chocolate chips and 2 tsp. finely chopped toasted pecans.
Proceed with recipe as directed in Step 3.
Top with powdered sugar and shaved chocolate.
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