Photo: Alison Miksch; Styling: Buffy Hargett Miller
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
How to Make It
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 Pancakes HANDS-ON 40 min.; TOTAL 1 hour, 5 min., including syrup 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 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 Serve warm with Apple Cider Syrup. Makes about 20 pancakes
Chocolate Chip-Toasted Pecan Pancakes HANDS-ON 35 min., TOTAL 40 min. Add a generous dollop of whipped cream for an unexpected dessert. Prepare recipe as directed in Step 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 Top with powdered sugar and shaved chocolate. Makes about 20 pancakes
My own special recipe is:1 cup self-rising flourpinch of salt1 tablespoon *sugarchopped *pecans (use your own judgement as to how much)2 tubs *Peach Yogurt (with bits of fruit inside)2 eggs2 tablespoons light oil (I use Sunflower) or melted butter1 tablespoon honeysome plain milk if the batter is too thick, but don't thin it too much!Mix dry ingredients, including the pecans and the wet ingredients (in separate containers) and then combine them. Don't mix too much; there should be a few small lumps (besides the fruit & nut bits).Spoon onto a hot, buttered griddle and cook as usual.I usually spoon some melted butter over the top, but these pancakes don't need syrup! They are sweet and tasty as is.Sometimes I use Apple Yogurt with chopped walnuts and brown sugar (and add a bit of cinnamon).ENJOY!
Please review the amounts of flour and buttermilk in this recipe. Even before I made these pancakes this morning, it seemed to me the proportions were reversed; i.e., should flour be 2 cups to 1 3/4 cups of buttermilk? I made them according to the recipe as written in this month's issue anyways, thinking that surely Southern Living would proofread amounts listed in recipes. While they tasted okay, they were very flat and thin - looking nothing like the picture! They ran all over the griddle when I poured in the batter. (Yes, I did wait at least 5 minutes before cooking them, and used only 1/4 cup for each pancake as recommended.) Please advise. Thank you!
After years of using an old Betty Crocker recipe as my gold standard, I was pleasantly surprised to find a new favorite in this recipe. I halved the recipe but followed it exactly, lumps and all, and the pancakes turned out perfectly. Light, fluffy and totally delicious. I did find that using 1/4 cups of batter only yields about 8 pancakes instead of 10 for a halved recipe. Enjoy!
I have been searching for a new pancake recipe and now I have one. I made these this morning for breakfast. I halved the recipe for just the two of us and made two large pancakes. Probably had enough for one more. The only addition I made was to add a little vanilla to the liquid ingredients as I added the dry ingredients. Otherwise I followed the recipe's directions exactly. My batter started getting thicker as I added the dry ingredients slowly and stirred slowly as well. They cooked quickly on my cast iron griddle and were light and tender. I am very glad I tried the recipe and now have another Sunday morning breakfast alternative.
I have made pancakes all my life, but these are the best I have ever eaten. I could not believe the taste, so delicious. My family were wild over these, and when I say we are having Pam Cakes for Saturday breakfast they make sure they are there. When it is just my husband and I, I make the whole recipe then cool the leftovers and freeze them for another special breakfast.
Hands down the best pancakes had ever made! Light, fluffy and flavorful. The batter will be somewhat thick and lumpy, so the pancakes may not come out perfectly round. I spooned the batter out with a gravy ladle and spread it out a little bit, so that helped (the recipe yielded 18 pancakes). They are so tasty you won't really care what they look like. I made these for my book club and everyone loved them.
I tried these and will never use another pancake or waffle recipe. I add 2 T. extra butter. I make pecan waffles and haven't been back to Waffle House. There's no reason to waste the money when these are perfect. (Truly). I freeze the leftover batter and thaw when I need.