Real Pancakes with Homemade Syrup

It’s breakfast week here at f|s|e|b!  My family has the oddest breakfast habits.  The odd part is not how we often have a only a piece of toast or a bowl of cereal as we’re rushing around to get ready in the mornings, because that’s pretty standards.  The odd part is how we like to eat serious breakfasts mainly in the evenings, for dinner.

The only real exception to that rule is right here.  Pancakes.  In our home they’ve appropriately called “Saturday Pancakes” because that’s the only time we have them.  It’s our day to slow down, take our time and enjoy a meal together in our jammies.

Back when we had cable, I loved watching Good Eats with Alton Brown.  As soon as I saw how very simple his make-ahead Pancake Mix was, I was hooked.  And not only it is easy to put together, but they are the best pancakes you’ll ever put in your mouth.

Here’s the part that you can make ahead of time to keep around.

“Instant” Pancake Mix (modified slightly from Food Network)

Printable Recipes

-INGREDIENTS-

4 cups all-purpose flour
2 cups whole wheat flour
1 1/2 teaspoons baking soda
1 Tablespoon Kosher salt
2 tablespoons sugar

Combine the ingredients in a gallon-size Ziploc bag by shaking.  The dry mix will keep for 3 months.

“Instant” Pancakes

-INGREDIENTS-

2 cups dry mix
2 cups buttermilk, at room temperature
2 eggs
4 Tablespoons melted butter

-PREPARATION-

1. Lightly whisk 2 eggs in a small bowl.  Add buttermilk to a large bowl and whisk in eggs and melted butter.

2.  Add the dry mix and stir until just combined.  Don’t worry about trying to get all the lumps out.

3.  Let the batter rest for 5 minutes.

4.  Heat up a griddle or pan on the stove.  It’s hot and ready when water dances across the surface.  Add a pat of butter to the pan and rotate to coat the surface.

5.  Add 1/4 cup batter for each pancake.  If you want to add blueberries, this is the time.  Sprinkle a few into the batter.  They are ready to flip when bubbles begin to rise to the top and the edges are slightly brown.

6.  Continue until all the batter is used.  Batter doesn’t keep, so make them all.  If you can’t eat them all, they freeze well.

For a long time we enjoyed these pancakes with a little butter and real maple syrup and there’s nothing wrong AT ALL with that.  But, I recently discovered a homemade buttermilk syrup recipe that my family is pretty crazy about.

Buttermilk Syrup (from here)

-INGREDIENTS-

1 1/2 cups buttermilk
1 cup sugar
1 cup brown sugar
1/2 cup butter*
1 tsp baking soda
1 tsp vanilla

-PREPARATION-

1.  In a large saucepan, bring buttermilk, sugars, and butter to a boil over medium heat.
2. Remove from heat andwhisk  in soda and vanilla. It will bubble up a lot, but they’ll settle as the syrup cools.
Cool before using.

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