Do you want to start your day with a delicious and fluffy pancake breakfast? Look no further than Aunt Sarah’s Pancake House, where you’ll find the most scrumptious pancake recipes that are easy to make and perfect for sharing with family and friends.
Recipe 1: Classic Buttermilk Pancakes
If you’re a fan of classic, fluffy pancakes, you’ll love Aunt Sarah’s recipe for buttermilk pancakes. Here’s what you’ll need:
Ingredients:
– 1 1/2 cups all-purpose flour – 3 1/2 teaspoons baking powder – 1 teaspoon salt – 1 tablespoon white sugar – 1 1/4 cups buttermilk – 1 egg – 3 tablespoons butter, melted
Instructions:
1. In a mixing bowl, combine the flour, baking powder, salt, and sugar. 2. In a separate bowl, beat the egg, then add the buttermilk and melted butter. Mix well. 3. Pour the wet ingredients into the dry ingredients, and mix until just combined. Lumps are okay! 4. Heat a non-stick pan or griddle over medium heat. Drop 1/4 cup of batter onto the pan for each pancake. 5. Cook until bubbles appear on the surface of the pancake, then flip and cook until golden brown on the other side. 6. Serve hot with your choice of toppings, such as butter, syrup, fruit, or whipped cream.
Nutritional Information:
– Calories: 160 – Fat: 6g – Carbohydrates: 22g – Protein: 4g
Cooking Time:
– Prep Time: 10 minutes – Cook Time: 10 minutes
Tips:
– Don’t over-mix the batter, or your pancakes will be tough. – For extra fluffy pancakes, separate the egg yolk from the egg white, and beat the egg white until stiff peaks form. Gently fold the egg white into the batter before cooking. – If you don’t have buttermilk, you can substitute with regular milk and 1 tablespoon of vinegar or lemon juice.
Notes:
– This recipe makes about 8-10 pancakes, depending on the size. – Leftover pancakes can be stored in the refrigerator or freezer, and reheated in the toaster or microwave.
Serving Suggestions:
– Serve with your favorite pancake toppings, such as butter, syrup, fruit, or whipped cream. – For a savory twist, add crumbled bacon, shredded cheese, or chopped herbs to the batter.
Suggestions for modifications and variations to the recipe:
– For a healthier option, use whole wheat flour and reduce the sugar. Add mashed bananas or applesauce for natural sweetness. – Experiment with different flavors by adding vanilla extract, cinnamon, nutmeg, or cocoa powder to the batter. – Use different types of milk, such as almond milk or coconut milk, for a dairy-free version.
Frequently Asked Questions:
– Can I make the batter ahead of time? Yes, you can mix the dry and wet ingredients separately and store them in the refrigerator overnight. Mix them together just before cooking. – Can I use oil instead of butter? Yes, you can substitute vegetable oil or coconut oil for the butter. – Can I use a pancake mix instead of making the batter from scratch? Yes, you can use a store-bought pancake mix and follow the instructions on the package.
Recipe 2: Blueberry Pancakes
If you’re a fan of fruity pancakes, you’ll love Aunt Sarah’s recipe for blueberry pancakes. Here’s what you’ll need:
Ingredients:
– 1 1/2 cups all-purpose flour – 3 1/2 teaspoons baking powder – 1 teaspoon salt – 1 tablespoon white sugar – 1 1/4 cups buttermilk – 1 egg – 3 tablespoons butter, melted – 1 cup fresh or frozen blueberries
Instructions:
1. In a mixing bowl, combine the flour, baking powder, salt, and sugar. 2. In a separate bowl, beat the egg, then add the buttermilk and melted butter. Mix well. 3. Pour the wet ingredients into the dry ingredients, and mix until just combined. Lumps are okay! 4. Gently fold in the blueberries. 5. Heat a non-stick pan or griddle over medium heat. Drop 1/4 cup of batter onto the pan for each pancake. 6. Cook until bubbles appear on the surface of the pancake, then flip and cook until golden brown on the other side. 7. Serve hot with your choice of toppings, such as butter, syrup, or more blueberries.
Nutritional Information:
– Calories: 190 – Fat: 6g – Carbohydrates: 29g – Protein: 5g
Cooking Time:
– Prep Time: 10 minutes – Cook Time: 10 minutes
Tips:
– Use fresh blueberries for the best flavor, but frozen blueberries will work too. – Toss the blueberries in a little bit of flour before adding them to the batter, to prevent them from sinking to the bottom of the pancakes. – Don’t over-mix the batter, or your pancakes will be tough.
Notes:
– This recipe makes about 8-10 pancakes, depending on the size. – Leftover pancakes can be stored in the refrigerator or freezer, and reheated in the toaster or microwave.
Serving Suggestions:
– Serve with your favorite pancake toppings, such as butter, syrup, or more blueberries. – For a more decadent option, add a dollop of whipped cream or cream cheese frosting.
Suggestions for modifications and variations to the recipe:
– Use other types of berries, such as raspberries, strawberries, or blackberries, instead of blueberries. – Add a pinch of lemon zest to the batter for a citrusy twist. – Use a gluten-free flour blend for a gluten-free version.
Frequently Asked Questions:
– Can I use canned or dried blueberries? No, fresh or frozen blueberries are best for this recipe. – Can I add other ingredients to the batter, such as nuts or chocolate chips? Yes, feel free to customize the recipe to your liking. – Can I use a pancake mix instead of making the batter from scratch? Yes, you can use a store-bought pancake mix and follow the instructions on the package.
Final Thoughts
Whether you prefer classic buttermilk pancakes or fruity blueberry pancakes, Aunt Sarah’s Pancake House has got you covered. These recipes are easy to make and perfect for sharing with loved ones. So why not whip up a batch this weekend and enjoy a delicious breakfast in the comfort of your own home? Happy pancake making!