pancakes 12 buttermilk

Now that you have the background knowledge you need in order to make Perfectly Prepared Pancakes, you’ll probably wondering just how to actually go about making them.  Right?  I mean, at some point you actually do want to get around to eating those Perfectly Prepared Pancakes that are oh so pretty.

We’ll start with a couple of simple, plain-Jane choices which are two of our favorites.  Both of these can be dressed up as much as you like.  With the Perfect Ones, it’s always pretty much given that they are going to want chocolate chips in their plain pancakes.  On occasion they may ask for chocolate pancakes but always with chocolate chips added.  Hubby usually likes his plain but extra fluffy.  Me?  I really like a multi-grain or oatmeal pancake with toasted pecans.  Or blueberry.  I’ll certainly eat a batch of those any day as well.

As far as shape is concerned?  You know that shape isn’t going to alter the taste but it sure can make for a fun time with your little ones.  When Perfect Daughter was still at home, it was usually Teddy bears.  Maybe it was a snowman if it happened to be snowing or a butterfly in the spring.  Occasionally, we spelled her name or made whatever the letter of the week was at preschool.  It was a fun way to spend some special time with her as it is with the grands now.

Hubby just wants his on the plate, preferably with bacon or smoked sausage.

I’d love to know and see a picture of whatever adventurous pancakes you create.  Who knows?  I may just have to come up with some sort of Grand Champion recognition for the most creative entry!  That would be fun, wouldn’t it.

The buttermilk variety is the one I probably use most often.  I usually make the batter up the night before and put it in the refrigerator overnight.  Any uneaten pancakes can easily be frozen in a single layer and then bagged for later use.  These pancakes are  highly versatile in terms of what can be both added in and on  them.  I’ll be doing a follow-up post later with some creative toppings you might want to give a try.  I hope you’ll share some of your topping ideas as well.

pancakes 11 collage

Oatmeal pancakes with toasted pecans have to be the ones I am hungry for whenever I think of pancakes.  They are usually a little thicker and more irregular than the buttermilk ones, and because they do not contain added sugar, they will not brown as much either.    The little ones prefer plain ones however so guess which ones I end up making.

Next up we’ll be making Sour Cream Blueberry Pancakes and Sourdough Pancakes.  You’re invited back to sample those soon.  First, give these two a try and let me know what you think.

What’s the best pancake you’ve ever eaten? 

Oatmeal Pancakes with Toasted Pecans
Yields 12
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Ingredients
  1. 1 cup quick-cooking oats
  2. 1/2 cup flour
  3. 2 teaspoons baking powder
  4. 1 cup hot milk
  5. 2 eggs, separated
  6. 1/2 cup mik
  7. 1 Tablespoons canola oil or melted unsalted butter
  8. 1 teaspoon salt.
  9. 1 cup chopped toasted pecans or walnuts
Instructions
  1. Soak the oats in the 1 cup of hot milk for approximately 5 minutes.
  2. Beat the egg whites until stiff; set aside.
  3. Beat the egg yolks with the 1/2 cup of milk and the oil or melted butter.and add to the oatmeal mixture.
  4. Stir together the flour, baking powder and salt. Stir into the oatmeal mixture. Gradually fold in the beaten egg whites.
  5. Set aside for 10-15 minutes prior to cooking.
  6. The pecans are added separately to individual pancakes. Once the pancake batter has been added to the griddle, allow it to begin bubbling before adding the pecans. Allow to set for another minute or two before turning to complete the cooking.
Notes
  1. The nuts can be omitted, if desired. Try substituting dried fruit such as blueberries, cranberries or chopped apples or apricots in place of the nuts.
Adapted from The Country Seasons Cookbook
Adapted from The Country Seasons Cookbook
Dining With Debbie https://diningwithdebbie.net/

Buttermilk Pancakes
Yields 14
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Ingredients
  1. 1 1/2 cups all-purpose flour
  2. 1 1/2 teaspoons baking powder
  3. 1/2 teaspoon baking soda
  4. 2 eggs, beaten
  5. 1 1/2 cups warm buttermilk
  6. 3 Tablespoons unsalted butter, melted and cooled
  7. 1 Tablespoon sugar
  8. 1/2 teaspoon salt
Instructions
  1. Stir together the flour, baking powder, baking soda, sugar and salt; set aside.
  2. Mix together the buttermilk, melted butter and beaten eggs.
  3. Add the dry ingredients in three portions to the wet ingredients stirring just until dry ingredients are incorporated.
  4. Set the batter aside at room temperature for at least 15 minutes or store, covered, overnight in the refrigerator.
  5. Prepare the griddle and pour the batter 1/4 cup at a time. Turn the pancakes when puffed, full of bubbles and the edges are dry.
  6. Bake until golden brown on the other side.
Notes
  1. See Perfectly Prepared Pancakes: Part 1 {Kitchen Ba,sics}
Adapted from The Country Innkeepers Cookbook
Adapted from The Country Innkeepers Cookbook
Dining With Debbie https://diningwithdebbie.net/
 
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