Fallon's Cucina: Light n’ Fluffy Pancakes

Saturday, June 4, 2011

Light n’ Fluffy Pancakes

I’ve made these pancakes before but made them special instead. I’ve tried making healthier pancakes for my boyfriend on the weekends but he knows right away something isn’t kosher. He is like, “Babe, I just like buttermilk pancakes with syrup.” One weekend I made banana vegan pancakes and he didn’t quite enjoy them, which in turn I didn’t blog about because I really didn’t care for them either! They were very heavy and dense. Nothing like a buttermilk pancake that is light and fluffy like the recipe I’m going to share today. If you buy flour from Trader Joe’s this recipe is right on the bag! I cut it out and put it into my recipe binder for safe keeping.

You could use milk, buttermilk or a non-dairy alternative. I ended up not having buttermilk in the house but I did have a lemon to make my own buttermilk. Just half a lemon squeezed into 1 1/4 cups of milk and you will have buttermilk! I think it actually made the pancakes taste more fresh from the lemon juice, then the store bought buttermilk that is heavy and thick.

Light n’ Fluffy Pancakes From Trader Joe’s AP* Flour bag

Ingredients

1 1/2 cups AP flour

3 1/2 teaspoons baking powder

1 teaspoon baking soda

3/4 teaspoon salt

1 tablespoon sugar

1 1/4 cups butter milk or milk with half a lemon squeezed to make your own

1 egg

3 tablespoons butter, melted

1 teaspoon vanilla extract

Extra butter

Pure maple syrup

Directions

In a large bowl, sift together the flour, baking powder, baking soda, salt, and sugar. Make a well in the center and pour in the milk, egg and melted butter; mix until smooth.

Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter into the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot. Yields about 6-8 pancakes.

*AP= All-Purpose

When serving, put thin slices of butter between each pancake and drizzle on the real maple syrup