That's all well and dandy, but he wanted pancakes. I'd never made pancakes, so I faced a dilemma: did I risk the first meal on an unknown dish or opt for a tried and true breakfast staple...like what, oatmeal? Pancakes seemed simple enough. And really, there is nothing sexy about oatmeal.
Turns out he wasn't expecting homemade pancakes. I could have saved myself a lot of anxiety and simply bought a box mix, but there ain't no romance in Bisquick.
With a devil-may-care flourish, I threw caution to the wind and set out to mix flour with milk n' stuff. The last thing I wanted to do the morning after a weekend-long series of late nights and festive new year celebrations was make a complicated dish, so I found the simplest recipe Google had to offer and then added a few extra little touches. I couldn't serve him just any generic ol' pancakes, could I?
I picked up a few tips from All Recipes, such as substituting carbonation for some of the liquid and letting the batter sit. Then I added some cardamom, allspice, cinnamon, and vanilla extract. Served with butter and syrup, scrambled eggs, and a banana blueberry smoothie, it was quite the successful breakfast.
And quite the auspicious start to the new year.
Why yes, we do drink smoothies out of wine glasses in this house. Don't you?
Fluffy Homemade Spiced Pancakes
Simple yet delicious and fluffy.
- 1 cup flour
- 1 tablespoon sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- Dash of salt
- Dash of cinnamon
- Pinch of cardamom
- Pinch of allspice
- 1 cup buttermilk (or milk and the juice of 1 lemon)
- 1 egg
- 2 tablespoons ginger ale
- 1 tablespoon vanilla extract
- butter, for greasing the griddle
1. If making buttermilk, juice the lemon in a glass measuring cup then add enough milk to make a full cup. Let stand 5 minutes.2. Heat the oven to 200 F. Place an ovensafe dish inside.3. In a large bowl, sift all the dry ingredients (flour, sugar, baking soda, baking powder, salt and spices) together.4. Whisk in the buttermilk, egg, ginger ale, and vanilla extract until just combined. Do not overmix, you don't want to over-develop the gluten in the flour and lose the fluffiness!5. Let batter stand 10-15 minutes. 6. Heat the griddle until drops of water sizzle and evaporate immediately. Melt butter across the surface (about a tablespoon per batch).7. Using a 1/4 cup measure, pour batter onto the hot griddle. Wait for the edges to dry and bubbles to form on top, then quickly flip the pancake. Cook for another minute or so, then move to the plate in the oven. (You may need to sacrifice one or two initial pancakes to make sure the temperature is correct. They won't be pretty, but probably still edible).
DetailsPrep time: Cook time: Total time: Yield: Approximately 12 pancakes
I thought the batter was a little thin .Good flavor.
Thanks for another great recipe. I served them for Mother’s Day brunch and they were enjoyed by all (7 adults). I served with bacon, fruit salad, banana bread and Jen’s Crustless Broccoli Quiche.
When the dough is dry, the gluten molecules are almost motionless, which means they don't move much. When chemical leaveners such as baking powder form bubbles in a baked pancake, the gluten network traps these bubbles and allows the pancake to rise and swell while still maintaining its shape. The recipe you shared looks very nice and delicious. You can also order online pancakes with the help of online websites and applications. Martabak Manis is also a popular online platform that comes with all delicious options.
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