Cooking with Alison

Favourite Pancake Recipes

In Breakfast on December 22, 2010 at am

I have been searching for my favourite pancake recipe for a few years now.  I’m usually indifferent to pancakes because most of them are too fluffy, too airy, or too cakey for my taste.  I prefer pancakes that are soft and thin with a slightly chewy texture.

For a volunteering event, Ed and I went to the Little Cataraqui Creek Conservation Area Sugar Bush, Kingston, ON, where I bought a bottle of medium maple syrup for motivation to test more pancake recipes.  (By the way, their maple syrup is my new favourite, because of its subtle maple flavour and sweetness.)  I tried more than 15 different recipes before I found two that I liked.  The first one is my favourite standard pancake recipe.  Add chocolate chips, mashed ripened bananas, blueberries, etc.  The second one has a slightly chewy texture and a fun twist that kids will love.  It was inspired by the McDonald’s hotcakes recipe.

I was very excited to learn (from Nigella Lawson) that cooked pancakes can be frozen and then reheated in the toaster for quick breakfasts.

Photo above:  The sap from maple trees is collected in these buckets.

Favourite Pancakes Recipe

adapted from Thibeault’s Table

1 1/2 cups of all purpose flour

2 cups buttermilk, at room temperature (or use 2 tbsp of lemon juice topped up to 2 cups with milk)

2 eggs, at room temperature

6 tbsp melted butter plus more unmelted butter for serving

2 tbsp sugar

3/4 teaspoon salt

2 teaspoon baking soda

1/4 teaspoon baking powder

vegetable oil

maple syrup

Preheat the oven to 200 degrees F.  Melt the butter in a small pot on the stove or in the microwave.  Combine all of the dry ingredients together in a bowl (flour, sugar, salt, baking soda, and baking powder) and set aside.  Put the eggs, milk and melted butter in a blender and blend until well combined.  Then add all of the dry ingredients and blend for a few more seconds until the batter is smooth.

Heat a griddle to 375 degrees F and lightly grease it with vegetable oil.  Pour the batter onto the griddle to form pancakes in your desired size (Note: I like to use 1/4 cup of batter per pancake).  When bubbles have come to the surface, and the bottom side is lightly browned, flip the pancakes over and cook until the other side is light brown as well.  Keep the pancakes warm in the oven until you have finished cooking the rest of the batter.  Serve with butter and maple syrup.

Hotcakes like McDonald’s

adapted from Do It Yourself McDonald’s Restaurant Recipes

1 1/2 cups all purpose flour

1 1/2 tbsp melted butter

2/3 cup club soda (or 7 Up or Sprite), at room temperature

1 egg, at room temperature

1 tablespoon vegetable oil

2 tablespoons sugar

2 1/4 tsp baking powder

1/2 tsp salt

Preheat the oven to 200 degrees F.  Melt the butter in a small pot on the stove or in the microwave.  Combine all of the dry ingredients together in a bowl (flour, sugar, salt, and baking powder).  Put the soda, egg, vegetable oil, and melted butter in a blender.  Then add all of the dry ingredients and blend for a few seconds until the batter is smooth.  Let the batter rest for 10 minutes at room temperature.

Heat a griddle to 375 degrees F and brush it lightly with vegetable oil.  Pour the batter onto the griddle to form pancakes in your desired size (Note: I like to use 1/4 cup of batter per pancake).  When bubbles have come to the surface, and the bottom side is lightly browned, flip the pancakes over and cook until the other side is lightly browned as well.  Keep the pancakes warm in the oven until you have finished cooking the rest of the batter.  Serve with butter and maple syrup.

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