These pancakes were really easy to make and really yummy. It is a more savory pancake which was good because that pure maple syrup you see was no joke.
Special Tools: Large Skillet
WWSPoints: 16 Points
Serves: 4 (about 12 pancakes)
Active: 25 min
Total: 25 min.
1 1/2 cups all-purpose flour
1/2 cup whole-wheat flour
1 teaspoon cream of tartar
1 teaspoon baking soda
1/2 teaspoon salt
2 large eggs
1 3/4 cups buttermilk
1 1/2 teaspoons sugar
4 tablespoons unsalted butter, melted, plus more for topping
Vegetable oil, for the skillet
Maple syrup, for topping
- Whisk the all-purpose flour, whole-wheat flour, cream of tartar, baking soda and salt in a medium bowl.
- Whisk the eggs, buttermilk and sugar in a large bowl until foamy, then stir in the melted butter. Add the flour mixture and stir until just combined. (The batter will be thick; it’s OK if there are a few lumps.)
- Heat a large skillet over medium-low heat until hot. Lightly brush with vegetable oil. Drop a heaping 1/4 cupful of batter into the skillet for each pancake and spread into a 4-to-5-inch round with the back of a spoon. Cook until the bubbles on top burst and the edges begin browning, about 4 minutes. Flip and cook until golden brown, 2 to 3 more minutes. Repeat with the remaining batter, brushing the skillet with more vegetable oil between batches. Serve with butter and syrup.
Now Let’s Dish: A pancake is a pancake that is a pancake? Well kind of. These were a little grainier and savory as opposed to super fluffy and sweet. I do prefer a buttery savory pancake as opposed to a super sweet one but our household is split 50/50 in that way. These are also pretty dense so I do not feel that 3 is necessary so if the point value is throwing you off, 1 or 2 pancakes should be enough.
I served them with breakfast sausage, eggs and a very, very rich pure maple syrup.
Reference: Food Network Magazine, April 2014