Alton Brown’s Buttermilk Pancakes
Whether it be pancake mixes like Bisquick, muffin, bread or whatever, a lot of the instant mixes can be simply made at home for a fraction of the cost. Why should I pay someone else to combine flour, sugar, salt, baking soda, and baking powder together when I can do it at home myself.
Bisquick also contains things like dextrose, partially hydrogenated soybean and/or cottonseed oil, and thiamine mono nitrate. Partially hydrogenated oils are oils that have had hydrogen inserted into them to thicken them to be more like butter, but a lot cheaper (to learn more about these oils visit this website). I say no thanks, I will stick with the real deal. I tend to think whenever someone substitutes something like butter or sugar with some other type of fat or sweetener, those fats and sweeteners tend to be worse for you.
So now let’s make some pancakes ourselves. I like Alton Brown’s recipe for buttermilk pancakes. It starts with a recipe to make your own pancake mix, that you will be able to use more than once. So next time you want to make a batch, your mix is already made.
Here are my notes from this recipe. Click here to get the recipe for Alton’s pancakes. 1. Use the buttermilk. It add flavor that regular milk won’t. 2. It’s best to have a nice wide surface to cook these on, so they you aren’t taking all morning cooking one pancake at a time. 3. It’s important not to over-mix your batter. You are making pancakes, not rolls, so gluten is not your friend in this recipe. Forget the Bisquick, and try the Alton Brown method. Your family will thank you.
To make the pancakes, in a large bowl, whisk together the all-purpose flour, cake flour, oats, sugar, baking powder, baking soda, and salt. In another bowl, whisk together the eggs, buttermilk and the 5 tablespoons melted butter until well-combined. Add the egg mixture to the flour mixture and whisk until combined. Let the batter stand at room temperature for 10 minutes. Preheat an oven to 200 degrees Fahrenheit. Heat a nonstick fry pan or griddle over medium-high heat and brush lightly with butter.
To form each pancake, fill a measuring pitcher with ⅓ cup of the batter and pour it onto the heated surface. It will spread into a round about 5 inches in diameter. Be careful not to crowd the pan. Cook until the edges are set and bubbles appear in the center of the pancake, about 2 minutes. Using a spatula, carefully flip the pancakes and cook on the other side until golden, about 1 minute more. Transfer the pancakes to a rimmed baking sheet and keep warm in the oven.
Repeat with the remaining batter. To serve, put the walnuts, bananas, and currants in separate small serving bowls. Pour the maple syrup into a warmed pitcher. Cut the cinnamon butter into slices ¼-inch thick and arrange on a small plate or saucer. Place all the toppings on the table. Transfer the pancakes to a warmed platter and place on the table.
Let guests build and top their own stack of pancakes. When you want a bite of fall, even in the heat of summer, make the sweet potato pancakes from Cooking Light. Plus, the pancakes are a good way to use that pumpkin pie spice, which lie dormant in your cabinet 3 seasons out of the year.
It yields about 12 pancakes. Directions: Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, 2 tablespoons pecans, baking powder, pumpkin pie spice, and salt in a large bowl. Combine milk and next four ingredients; add to flour mixture, stirring until smooth. Stir in sweet potatoes. Spoon about ¼ cup batter onto a hot nonstick griddle or large nonstick skillet. Turn pancakes when tops are covered with bubbles and edges look cooked. Sprinkle pancakes with 2 tablespoons pecans. Put some early morning zest in your step by making the lemon ricotta pancakes from Chowhound.
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