Sunday, January 22, 2017

Pancakes Two Great Recipes

For a spiced breakfast treat, whisk 1 1/4 cups all-purpose flour; 2 tablespoons sugar; 2 teaspoons baking powder; 1/2 teaspoon each cinnamon, ground ginger, and salt; 1/8 teaspoon nutmeg; and a pinch of ground cloves. In a separate bowl, stir together 1 cup milk, 6 tablespoons canned pumpkin puree, 2 tablespoons melted butter, and 1 egg; fold mixture into dry ingredients. Melt some butter in a skillet over medium heat; pour in 1/4 cup batter for each pancake. Cook pancakes about 3 minutes per side; serve with butter and syrup.
Makes 8 to 10.

Recipe: The Best Buttermilk Pancakes
From: A Cup Of Joe
You’ll need:
1 cup all-purpose flour
2 tablespoons white granulated sugar
1 teaspoon baking powder
1 teaspoon baking soda
¼ teaspoon kosher salt
1 ¼ cup buttermilk, shaken
1 large egg
1 tablespoon unsalted butter, melted and slightly cooled
½ teaspoon pure vanilla extract
In a medium bowl, mix together flour, sugar, baking powder, baking soda and salt.
In a small bowl, measure out the buttermilk. Add the egg, melted butter and vanilla extract; beat until thoroughly combined.
Add the wet ingredients to the dry ingredients and mix until just combined, being sure to not overmix. The batter should have small to medium lumps.
Heat up your griddle (or cast iron skillet) over medium heat and brush with 1/2 tablespoon of butter. Scoop the batter, using a 1/4 cup measure (or tablespoon measure), onto the warm skillet. Cook for 1 to 2 minutes, until small bubbles form on the surface of the pancake, and then flip. Turn heat down to medium-low and cook on opposite side for about 1 minute, or until golden brown.
Transfer cooked pancakes to a baking sheet and place in oven to keep warm. Proceed with the rest of the batter until you’re done. Serve with warm maple syrup.
Pancakes are easily modified, too. For heartier pancakes, consider adding ¼ cup whole-wheat, buckwheat, rye or barley flour, and decreasing the all-purpose amount to ¾ cup. If you’d like them a bit sweeter, simply add one to two more tablespoons of sugar. If you’d like to brighten them up, fold in fresh lemon or orange zest. If you’re in the mood for fruit, add blueberries, raspberries or strawberries; instead of adding them to the batter—which will result in them sinking to the bottom—add them to the pancakes on the griddle.