Ingredients:
- 1 cup of all-purpose bleached flour ( she notes: this flour is softer than unbleached flour and helps to make tender pancakes)
- 1 egg
- vegetable oil for griddle
- lemon poppy seed pancakes: follow pancake recipe, whisking 1 tsp. of finely grated lemon zest and 1 tsp. of poppy seeds into the dry ingredients.
- orange cardamom pancakes: follow pancake recipe, whisking 1tsp. of finely grated orange zest and 1/4 tsp. ground cardamom into the dry ingredients.
- gingerbread pancakes : follow pancake recipe, substituting 4 tsps. of molasses for the sugar and adding it to the wet ingredients, then whisking 1/2 tsp. ground cinnamon, 1 1/2 tsps. ground ginger
- banana nutmeg : follow pancake recipe, whisking 1/2 tsp. nutmeg into the dry ingredients and dropping 5 or 6 thin slices of banana (you'll need 2 small banana
- lemon blueberry : follow pancake recipe, whisking 1 tsp. finely grated lemon zest into the dry ingredients and sprinkling about 2 tbsp. frozen blueberries (you'll need about 1 cup total)
- almond pancakes : follow pancake recipe, substituting 1 tsp. of almond extract for the vanilla extract.
- corn pancakes : flowwow pancake recipe, reducing flour to 3/4 cup and whisking 1/2 cup fine yellow corn meal into dry ingredients, and sprinkling 2 tbsp. of frozen corn (about 1 cup total) over the uncooked side of each pancake as it cooks.
Directions:
- Heat a large non-stick skillet or griddle over low heat while preparing ingredients. Mix flour, sugar, salt (if using salted butter reduce salt to 1/4 tsp.), baking powder and baking soda in medium bowl.
- Microwave buttermilk and milk in a 2-cup Pyrex mesuring cup to room temperature, 20-30 seconds. Whisk in egg, butter and vanilla. Add wet ingredients to dry ingredients and whisk until just mixed.
- Return batter to measuring cup, stirring in a a tespoon or so of water, if necessary, to make a thick but pourable batter.
- Increase heat to medium and generously brush skillet or griddle with oil. When oil starts to spider, but before it starts to smoke, pour batter, about 1/4 cup at a time (for 4-inch pancakes). Work in batches, if necessary, to avoid overcrowding (I keep cooked cakes in oven, uncovered, on a oven-safe plate, at 200 degrees). When pancake bottoms are golden brown and tops start to bubble, 2-3 minutes, flip pancakes; cook until golden brown on remaining side. Repeat, brushing skillet or griddle with oil. Serve hot.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 348.74 Kcal (1460 kJ) | ||
| Calories from fat | 77.23 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.58g | 13% | |
|---|---|---|---|
| Cholesterol | 61.54mg | 21% | |
| Sodium | 469.22mg | 20% | |
| Potassium | 201.43mg | 4% | |
| Total Carbs | 62.84g | 21% | |
| Sugars | 16.41g | 66% | |
| Dietary Fiber | 0.95g | 4% | |
| Protein | 6.47g | 13% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 1.8mg | 10% | |
| Calcium | 116mg | 12% | |
| Amount Per 100 g | |||
| Calories | 218.59 Kcal (915 kJ) | ||
| Calories from fat | 48.4 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.38g | 13% | |
|---|---|---|---|
| Cholesterol | 38.58mg | 21% | |
| Sodium | 294.11mg | 20% | |
| Potassium | 126.26mg | 4% | |
| Total Carbs | 39.39g | 21% | |
| Sugars | 10.29g | 66% | |
| Dietary Fiber | 0.6g | 4% | |
| Protein | 4.06g | 13% | |
| Iron | 1.1mg | 10% | |
| Calcium | 72.7mg | 12% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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