Tomorrow, February 20th is National Pancake Day! I’m sure you had your calendars marked but I had to look for this one. Actually, I found out that IHOP is offering one free short stack of buttermilk pancakes to all its guests from 7am to 2pm to celebrate the occasion. When anyone mentions the words free and food in the same sentence I have to check that out! So in honor of National Pancake Day I offer you a whole blog just on pancakes!
Basic Buttermilk Pancake Recipe
3 cups all-purpose flour
3 tablespoons white sugar
3 teaspoons baking powder
1 1/2 teaspoons baking soda
3/4 teaspoon salt
3 cups buttermilk
1/2 cup milk
3 eggs
1/3 cup butter, melted
There are three great secrets to making really good fluffy pancakes. The first is that you need to put them onto a hot griddle as opposed to putting them on the griddle and then turning the stove on. If you splash a little water on the griddle, and the droplets bead and sizzle–the griddle is ready.
The second secret is to separate the eggs. Take the egg whites and beat them until they’re nice and fluffy.
The third secret is the order in which you add your ingredients. Always add the dry ingredients together first. For phenomenal texture you should really sift them together–but I never do unless there’s company for breakfast. Secondly mix together the wet ingredients except the egg whites. Then mix the dry and wet ingredients together and finally gently fold in the egg whites. Remember also not to flip until the pancake is all bubbly.
My husband says a pancake is only as good as its topping and in our house maple syrup is for the boring-minded (unless of course its pure maple syrup). For something different try one of these toppings from Better Homes and Gardens (January 2007):
Caramel-Coconut Topper: In a small saucepan over low heat stir together 1 1/3 cup caramel topping, 1 cup toasted shredded coconut, ½ cup chopped and toasted pecans.
Lemon-Raspberry Syrup: Over low heat, stir together 1 pint of fresh raspberries, 1 cup light corn syrup, and 2 teaspoons finely shredded lemon peel.
Spiced Blueberry Syrup: Heat together 1 cup maple syrup, 2 cups fresh (or frozen) blueberries, and a pinch of cinnamon.
Now you have a reason to get up tomorrow and eat breakfast! Happy National Pancake Day!
Related Blogs:
What’s a Typical Breakfast at Your House Like?
Freezer Cooking Breakfast Recipes