Food writer

How to Make Homemade Pancakes from Scratch with Buttermilk Video Recipe

Homemade Pancakes When homemade pancakes are the topic of conversation, there are usually two camps.  Half of us fall into the thin, flat and crispy around the edges camp,  and the other half fall into the thick and fluffy camp.

For as long as I can remember, I've liked my pancakes relatively thin.  But I may be converting.  These homemade pancakes are made with buttermilk and remind me of pancakes I've eaten at a house that serves pancakesSmile.  They are thick and perfect for soaking up syrup too.

This homemade pancake recipe is also perfect for making a double batch and freezing them.  You can pop them in the toaster or microwave and have a filling breakfast even on those rushed mornings.  Check out the video recipe below.

 

Homemade Pancakes with Buttermilk

Ingredients:

3 Eggs

1 Tbsp Brown Sugar

1 cup  Flour

1 Tbsp Baking Powder

1/2 tsp Salt

2/3 cup Buttermilk

2 Tbsp  Oil

Directions:

The first thing you want to do is preheat your griddle or pan.  You want a medium low heat.  If the pan is too hot your pancakes will burn before they've had a chance to cook through.

In a medium mixing bowl, beat the eggs with the brown sugar until light.  Make sure any lumps of brown sugar are adequately broken up.

Mix the dry ingredients together and add them to the egg mixture.  Add the buttermilk and oil and stir just until combined.  The batter will still be slightly lumpy.  Don't overmix or the pancakes will be tough.

Pour about 1/4 cup of batter in the pan or griddle for each pancake.  Cook until he surface is dotted with tiny bubbles, then flip with a spatula and cook on the other side until light brown and cooked through.

How to Pack the Homemade Pancakes For Freezing

Cool cooked pancakes on a wire rack.   Place pancakes in an airtight container or freezer bag with waxed paper in between each pancake.  You can also wrap them individually using foil or sandwich bags.

To Reheat Homemade Pancakes

Remove pancakes from the freezer and unwrap.  Place them in a toaster on the low setting until heated through.  You can also reheat the pancakes in the microwave for 30-60 seconds depending on your microwave.

 

English Muffins Recipe

 

My English muffin recipe can be made at home with a few simple ingredients Now you can make English muffins at home knowing exactly whats in them. You can have peace of mind knowing that your English muffins weren't sitting a shelf for days waiting for you to happen along and buy them.

English muffins are such a popular breakfast and brunch treat in America, you have to learn to make your own. They have a crusty texture outside, obtained by a coating of cornmeal.  Have fun experimenting with this bread recipe.  Try adding dried fruit or substituting some of the white flour for wheat flour.

Another benefit of having an English muffin recipe to play with, is that you can make them any size you want.  Try mini size for cocktail size sandwiches or make them big for burgers or crab cake sandwiches. Enjoy!

ENGLISH MUFFINS RECIPE

(Makes 20)

1 cup milk
2 tablespoons sugar
1 teaspoon salt
1/4 cup (1/2 stick) butter
1 cup warm water
1 package or cake yeast, active dry or compressed 
5 1/2 cups unsifted flour (about)
Cornmeal

Scald milk; stir in sugar, salt and butter; cool to lukewarm. Sprinkle or crumble yeast into warm water in large warm bowl; stir until dissolved. Stir in lukewarm milk mixture. Add 3 cups flour; beat until smooth. Add enough additional flour to make soft dough. Turn out onto lightly floured board; knead until smooth and elastic, about 8-10 minutes. 

Place in greased bowl, turning to grease top. Cover; let rise in warm place, free from draft, until doubled in bulk, about 1 hour. Punch down; divide in half. On board heavily sprinkled with cornmeal, roll each piece to thickness of 1/2 inch. Cut into circles with 3-inch cookie cutter. Cover; let rest on board 30 minutes. Carefully place on lightly greased medium-hot griddle, cornmeal side down. Bake until bottom is well browned, about 5 minutes; turn and bake about 5 minutes longer.