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You are here: Home / Archives for pancakes recipe

pancakes recipe

My Favorite Buttermilk Pancakes Recipe

February 5, 2013 By Joi Sigers

Buttermilk Pancakes

Today is IHOP’s very commendable Free Pancakes for Charity Promotion.  When I saw the news, the first thing I thought was, “I wish ALL restaurants were equally devoted to giving back to their communities.”  My second thought was, “I’m dying for some pancakes!”

As (bad) luck would have it, we don’t have an IHOP’s in Owensboro, so that means breaking out the electric griddle and making one of my favorite recipes for buttermilk pancakes.  The recipe is from my most-used, most-trusted, and most-loved cookbooks ever: Southern Biscuits.  The fact is, it’s my go-to cookbook for biscuits, buttermilk pancakes, honey-mustard, and a slew of other outstanding recipes.

The cookbook gives the recipe below using regular milk, but as the authors tell us, you can substitute buttermilk.  The buttermilk gives pancakes that special something (in the fluffiness AND flavor) that sets them apart from every other pancake in the world, so don’t even think about making pancakes without buttermilk!

First off, you need the Southern Biscuits recipe for “Homemade Refrigerator Biscuit Mix.” Alternately, you CAN use store-bought biscuit mix. I’ve personally never used the store bought mix, but I see no reason in the world why it wouldn’t be just as wonderful.

Homemade Refrigerator Biscuit Mix

10 cups self-rising flour
3 tsp salt
5 tsp cream of tartar
4 tsp baking powder
2 cups chilled shortening, lard, or butter
(roughly cut into 1/2 inch pieces)

Fork-sift or whisk the dry ingredients in a very (very, very) large bowl. Scatter the shortening, lard, or butter over the dry ingredients, then work it in with a pastry cutter (or two knives doing a scissor like dance) until the mixture resembles well-crumbled feta cheese, with no piece larger than a pea.

Shake the bowl occasionally to allow the larger pieces of fat to bounce to the top of the flour – this way you’ll find the fatties that still need mixing in.

Store the mix in the refrigerator in an airtight container until ready to use.

Buttermilk Pancakes

1-1/2 cups buttermilk
1 large egg
2 cups Homemade Refrigerator Biscuit Mix (above!) or store-bought biscuit mix

Stir the buttermilk and egg together in a bowl, add the biscuit mix, and stir until just combined.

(IF you’re using regular milk – instead of buttermilk, allow the batter to sit for 10 minutes. However, if you’re using buttermilk, it doesn’t need this “rest.” Buttermilk instantly activates the leaveners in the biscuit mix, it doesn’t need time to think about it! So cook pancakes made with buttermilk right away.)

Heat a nonstick skillet or griddle over medium-high heat.

For a 4″ pancake, pour 1/4 cup batter onto the hot skillet. Cook until the edges begin to dry and the top begins to show bubbles. Turn and cook 1 to 2 minutes until the underside is golden brown. If the batter stars to thicken as it sits, add a little milk to thin the batter. Serve warm.

I can’t say enough good things about Southern Biscuits.  I 100 percent urge you to buy this wonderful (and downright lovely) cookbook today.  You can read my Southern Biscuits Review by clicking the link.

Buttermilk is my first secret for making perfect pancakes. The second secret? An Electric Skillet! Browse through the best ones below:

Filed Under: Best Cookbook Recipes, Breakfast and Brunch, Cookbook Reviews, Food Blog Tagged With: breakfast recipes, buttermilk pancakes, buttermilk pancakes recipe, buttermilk recipes, cookbook recipes, pancakes recipe

Giada de Laurentiis’ Almond Pancakes

September 28, 2012 By Joi Sigers

Almond Pancakes Recipe

I’ve said it a gazillion and seven times, but I’ll say it again: I’ve never tried a Giada de Laurentiis recipe that didn’t blow me completely away. If you try a lot of different recipes, you know that it’s pretty rare for anyone to churn out perfection each and every time – especially when, like Giada de Laurentiis, you churn out so many recipes!  She simply creates some of the best recipes I’ve ever tried.

The following recipe is no exception.  This is for Almond Pancakes and the recipe is both beautiful and delicious.

Giada de Laurentiis’ Almond Pancakes

  • 1/2 cup (4 oz.) mascarpone cheese, at room temperature
  • 1-1/2 cups water
  • 1 tablespoon sugar
  • 2 teaspoons pure almond extract
  • 1 teaspoon pure vanilla extract
  • 2 cups buttermilk pancake mix (recommend: Kruteaz)
  • 4 ounces almost paste, cut into 1/4 inch pieces
  • 2 tablespoons unsalted butter, at room temperature
  • Maple syrup (optional)
  • Fresh raspberries (optional)
  1. In a food processor, combine the mascarpone cheese, water, sugar, almond extract and vanilla extract. Process until mixture is smooth.
  2. Add pancake mix and pulse until just combined.
  3. Preheat griddle or large, non-stick skillet over medium-low heat.
  4. Grease griddle or skillet with 1 tablespoon butter.Add almond paste and pulse once to incorporate.
  5. Working in batches, pour 1/4 cup of batter per pancake onto griddle. Cook for about 1-1/2 minutes each side, or until golden.
  6. Repeat with remaining butter and batter.
  7. Arrange pancakes on a platter. Serve with maple syrup and fresh raspberries.
Yield: 16 Pancakes
3.1.07

Recipe and photo credit: Target’s A Bullseye View.  Click the link for a lot more recipes, including some more outstanding Giada recipes.

Filed Under: Breakfast and Brunch, Christmas Baking, Food Blog, Giada De Laurentiis Tagged With: almonds, breakfast recipe, Giada De Laurentiis recipe, Giada de Laurentiis’ pancakes recipe, pancakes recipe

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My name is Joi (“Joy”) and Get Cooking is where I celebrate some of my greatest passions: Recipes, kitchen gadgets, gluten free food reviews, gluten free recipes, pig collectibles, chocolate, cookbooks, and coffee.

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