I know I’ve hit a chord when multiple people start asking for recipes. And sure enough, several people have requested this My Great Recipes recipe for Basic Fluffy Pancakes. It is card 17 in group 6 – quiches, crepes, and other greats.
Susan said, “I have never had such fluffy pancakes!” Lora, on the other hand, said that “My card got stuck to the counter and all of the buttermilk part was torn off. ” Here you go, ladies – your favorite pancake recipe.
There are four variations to this pancake recipe: buttermilk, whole wheat, buckwheat, and blueberry. Sometimes called griddlecakes, flannel cakes, or hot cakes. Whatever their name, pancakes belong in any cook’s repertoire of recipes. This recipe makes about eight pancakes, 4 to 5 inches in diameter.
- Buttermilk: Use buttermilk instead of milk. Replace baking powder with 1/2 teaspoon baking soda.
- Whole Wheat: Use 2/3 cup white flour and 1/3 cup whole wheat flour. Omit sugar and use 2 tablespoons molasses.
- Buckwheat: Use 1/2 cup buckwheat flour and 1/2 cup all purpose flour instead of the all purpose flour.
- Blueberry: Add 1/2 cup blueberries, fresh or canned and drained, just before baking on griddle.
Basic Fluffy Pancakes
- 1 cup all purpose flour
- 2 teaspoons baking powder
- 2 tablespoons sugar
- 1/2 teaspoon salt
- 3/4 cup milk
- 2 tablespoons butter melted
- 2 eggs separated
Mix flour, baking powder, sugar, and salt in mixing bowl. Set aside.
Stir together milk, melted butter, and egg yolk. Whip egg whites.
Stir milk mixture into flour mixture and fold in egg whites. Batter should hold its shape, but not be too stiff.
Bake on heated griddle, using 1/4 to 1/3 cup batter to make each pancake. Bake until cakes are full of bubbles and the undersurface is nicely browned. Lift the pancake with a turner and brown on other side.
Serve immediately with butter and warm maple syrup, honey, or other favorite topping.