I make these every 2 weeks and freeze the pancakes. Syrup I make is enough for 2 weeks and stays fine at room temperature. If you want to make more or you think it will not be consumed in 2 weeks, refrigerate it for best results and warm and serve when required.
This pancake recipe is based on Alton Brown's Pancake Recipe on food network. He uses only all purpose flour and I make a mix of different grains. And he calls for separating eggs and I just use the eggs as whole.
Here goes the recipe for Pancakes..
- Whole wheat flour - 1 cup
- All purpose flour - 1/2 cup
- Oat flour - 1/2 cup
- Eggs - 2
- Butter - 1/2 a stick or 4 TBSP melted. (You can use vegetable or canola oil in its place)
- Salt - 1/2 tsp
- Sugar - 1 TBSP
- Baking Soda - 1/2 tsp
- Baking Powder - 1 tsp
- Buttermilk - 2 cups (I use 1 cup of homemade yogurt thinned with 1 cup of water in its place)
In a bowl, whisk together all the dry ingredients. In another bowl, whisk eggs, buttermilk, melted butter till well combined. Dump the wet ingredients to dry and mix but do not over mix. Folding gently works fine. Heat a cast iron griddle or a nonstick skillet. You could use butter to grease the pan, but I use vegetable oil spray. When the pan is hot (not over hot), ladle 1/4 - 1/3 cup of the batter on to the pan. When you start seeing bubbles, flip over and cook the other side till both the sides are golden brown. Serve with either maple syrup or home made syrup (recipe follows).
I place the cooled pancakes between the layers of wax paper and freeze in a freezer safe box. Take out the required number of pancakes and warm it up in the microwave and serve.
Turn the pancakes only once. Don't keep on flipping them. This will destroy their fluffiness.
Recipe for the Syrup:
This is from my various experiments. Maple syrup is too expensive and the pancake syrup that they sell in stores is full of preservatives. So, I came up with this where I make a syrup with brown sugar and add some maple syrup to it. Many recipes for pancake syrup call for corn syrup which is again water and sugar boiled to syrupy stage. I used to add the corn syrup before, but now I have figured out the correct proportion so that I don't need all those extra ingredients.
- Light Brown Sugar - 1 cup packed
- Water - 3/4 cup
- Vanilla extract - 1 - 2 tsp
- Maple Syrup - 1/4 cup
In a pan, combine brown sugar and water. Let them boil stirring occasionally. When they are bubbling with froth on the top and all the sugar has melted add maple syrup. Bring to a simmer for a minute or two. Don't let them boil for long as the syrup crystallizes if you do when cool. If you feel the syrup is thin, don't worry. It'll thicken a bit once cool. Immediately after turning off the heat, add vanilla. Store in a clean jar or syrup dispenser and use within 2 weeks. If storing for longer, store in the refrigerator.
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