Today’s Recipe Is For Good
Serve them hot with a little bit of butter on top and some maple syrup, and you’re good to go. Just combine the ingredients in a large bowl, ladle onto a hot griddle, flip once, then serve. In a large bowl, mix together dry ingredients, then make a well in the center. Pour the milk, buttermilk, egg, and melted butter into the well, then fold the ingredients in together until smooth. Heat a griddle or frying pan over medium-high heat and add a little oil to the center. Ladle batter onto the griddle (about 1/4 cup per pancake). Let brown on one side before flipping. Cook until second side is browned, then serve hot.
2. In a large bowl whisk together the flour, sugar, baking powder, baking soda, and salt until thoroughly combined. 3. In a medium bowl or 4-cup measuring cup measure 2 cups of buttermilk and then add 2 large eggs, vanilla, and cooled butter. Whisk together until thoroughly combined. 4. Pour the wet ingredients into the dry ingredients and whisk together until batter is mostly combined. You don't want to over-mix the batter. Some lumps are fine, but you also don't want big flour pockets that haven't mixed in. Don't mix in the blueberries.
5. Let the batter sit for 15 - 30 minutes. I let my electric griddle heat up to 375F while the batter sits. On occasion the batter may get too thick while resting, just lightly stir in a tablespoon more of buttermilk if this happens. 6. Once the griddle is hot enough, lightly oil or butter the surface and pour large scoopfuls of the batter, or about 1/4 cup each, onto the griddle. Leave about 1 inch of space in between each pancake.
I get 6, 3 on each side, onto my Cuisinart griddle. Sprinkle about 1 tablespoon of blueberries onto the pancake while it cooks. 7. Let the pancakes cook for 1 - 2 minutes, or until you see bubbles forming in the middle of the pancake. You can check after a minute or so to see how brown they are, but you don't want to constantly poke them.
8. When ready, flip the pancakes and let them cook approximately 1 more minute, or until the second side is browned. 10. Serve immediately with desired toppings. 11. Leftovers can be stored well wrapped in the refrigerator for 2 - 3 days, and longer in the freezer. Reheat in a 350F oven for around 5 minutes after being thawed.
And I really hope the ketchup treatment works on your so-called friends! I'm 13 and I have hated Syrup all my life, but have successfully steered clear of it. One day my friend found out that I hated syrup and that I hadn't tried it since I was like 4, so he convinced me to try some.
Once that taste was in my mouth I knew that I would never forget it. I felt like I was going to throw up. Later my friend got out the syrup bottle to tease me and I totally freaked. This didn't happen before, but now it's like every nerve in my body is screaming at me to run for my life. And it definently doesn't help that I have always hated sticky things. Now everyone knows about my fear and I get teased all the time. Yeay, converts to HAMS!
Gigi, I'm so sorry that your heart is hurting. It's awesome that you enjoy real syrup so much and I wouldn't dream of depriving you of it, but I'm also REAAAALLY glad that Maine is far, far away from me. JC, I'm sure they'll forgive you. We don't demand great social upheaval, we just want to be heard. And to have the freedom to run away. This post is amazing!
When I make instant oatmeal at work (maple syrup flavoured) my peers get totally grossed out by the smell. They hate the smell of maple syrup. Apologies to my co-workers! I'm shocked, so shocked! I thought everyone loved maple syrup. Oh, you're breaking my heart with this hub, even though it's really funny! I love maple syrup so much that I'm writing a hub about it right now.
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