Fluffiest Pancakes

Welcome to my new favorite pancake recipe.
What's a weekend morning without pancakes?

It's a variation of my Everyday Pancakes,
but with a buttermilky taste and fluffiness.

You want light and fluffy buttermilky pancakes,

  but you don't have buttermilk. No problem!

These will satisfy your cravings and they're

super easy to make any day of the week.

Gather ingredients. Today we're having
blueberry pancakes.

Combine the milk and vinegar and let sit 

for about 5 minutes to get soured.

Whisk the egg into the milk and stir

gently into the dry ingredients. Stir

in the butter. 

Letting batter rest for at least 10 minutes
undisturbed. It's what gives you
fluffier pancakes.

Meanwhile, heat your pan to med-hi,
  put your plates in a warm oven,
and start the coffee.

You will see bubbles in the batter.
Do not stir the batter. This is key
to get the fluffiest pancakes.
Just scoop out using a ladle or a
1/4 C measure per pancake in a sprayed
and buttered heated pan. You can also
use oil. Add blueberries before flipping.
(or mini chocolate chips)
Small bubbles will burst on top and
the edges will look set, about 2 minutes.
Flip and brown the other side for a minute.

These are so good with or without blueberries.

They're even good plain, so moist and tender. 

I've also made them with a few chocolate chips.

This recipe serves 2-4 which is perfect for us.

I save the leftover cooked pancakes then 

 microwave them the next day. Just as good. 

Melt in your mouth pancake goodness!

Fluffiest Pancakes 
3/4 C milk
2 T white vinegar
Mix in a measuring cup and let sit 5 miuteswhile
you proceed

1 C flour
2 T sugar
1 t baking powder
1/2 t baking soda
1/2 t salt
Whisk dry ingredients in a medium bowl

1 egg
Add the egg to the milk and whisk with a fork
Add the liquid to the dry ingredients and whisk
gently to combine. Do not overmix.

2 T melted butter (more for the cooking pan)
stir into the batter

Let the batter rest for at least 10 minutes or longer.
Use this time to heat plates in a warm oven,
make coffee, heat the griddle or large pan to
med heat, that's #6 on my stove.

Use cooking spray on the pan. I add a little butter
for flavor. You can also use vegetable oil.
Do not stir the batter, just scoop out using a small ladle
or 1/4 C measusre to add the batter into the hot pan.
It should sizzle a bit. Cook about 2 minutes until
small bubbles burst on top and the edges look set.
Now is the time to arrange a few blueberries on top.
Peek under the pancakes with a spatula and when
golden brown flip and let cook on the other side
for another minute.

Remove to the warm plates in the oven.
Serve with butter and maple syrup

4 servings



Click on the links to see other pancakes recipes.
Easy Everyday Pancakes
The BEST Buttermilk Pancakes
The BEST Fluffy Blueberry Pancakes

Sour Cream Pancakes

These extra light and fluffy pancakes may 

just become your new favorites.

They taste a lot like buttermilk pancakes, but
since I seldom have real buttermilk, I
always have sour cream in the refrigerator. 

It makes these easy to make any time.

You'll get that "buttermilk fluff and tang" taste

with these pancakes because the sour cream acts

much the same way as buttermilk in the batter.

Basic ingredients: 

 These mix up quickly. I used 2 bowls;
one for wet ingredients and one for dry.

Add the wet to the dry ingredients.

Mix until combined. 

 Let the batter rest for 5  minutes while you
pre heat the skillet and put plates in a warm
oven. This is also when I start the coffee. 

Add butter to a hot skillet on medium heat.

 Use a small ladle to scoop out the batter, 

about ¼ C for each 4" pancake.

Cook until golden on the underside and bubbles

 just begin to burst on top, then flip. 

Cook another minute on the other side.

Keep pancakes warm in the oven as you make 

more, but these pancakes are best eaten 

immediately to keep them nice and puffy, 

Great taste slathered with

butter and maple syrup. 

  I usually put the

syrup on the side and dip the pancakes

so they don't get syrup-soggy. 

 Adding blueberries would be a delicious.  

Just sprinkle a few on top of each pancake

 before flipping. Don't stop there. How about 

mini chocolate chips and raspberries? 

Try your favorite add-ins.

Sour Cream Pancakes
1 C  flour
2 T sugar
1 t baking soda
pinch salt
In a bowl whisk the dry ingredients.

1 egg
½ C sour cream
½ C milk
2 T melted butter
In another bowl whisk the wet ingredients.
Add to the dry ingredients and mix just
until combined.

Melt butter in a skillet over medium heat.
Use ¼ C batter for each pancake for 4" pancakes
Cook 1-2 minutes. Flip when the
sides look set and bubbles start to form on top.
Cook another 1-2 minutes until golden. 
Serve immediately on heated plates. 
Top with butter and maple syrup. 

ENJOY!

Links: Facebook, Instagram, Pinterest
Between Naps on The Porch

Oatmeal Oven Pancake with Pecans and Chocolate Chips

I love oven pancakes. They're often called Dutch 

Babies or German Pancakes. They are easy to 

make because they don't require constant time

 at the stove. I just need to pop them in the oven

 and walk away to do other things. My oven puff 

pancakes filled with fresh strawberries are a

regular breakfast around our house.  They are

 also a favorite made by everyone in my family. 

So when I found a new version on Pinterest I 

knew I'd add to the Strawberry Puff Pancakes

 and Baked Apple Cinnamon Pancakes favorites. 

 Gather all ingredients. There are basically
2 steps: the skillet ingredients and the
blender ingredients. 

Add the pecans, butter, salt, brown sugar, and

orange juice to an 8" skillet and put in oven 

while it preheats to 425º. 

Meanwhile add the batter ingredients

to the blender and blend until smooth.

 Once the butter is hot and bubbly, about 

5 minutes, remove the skillet from the 

oven and stir the mixture to combine.

 Pour over the batter ingredients from 

the blender and sprinkle the top with 

chocolate chips.

 Return the skillet to the oven.

Bake for 20 minutes or until browned.

Remove from the oven and sprinkle with

 orange juice. Dust with powdered sugar.

The orange juice with the pecans and 

oatmeal is a great combination.

Cut into wedges and serve right away.

Sprinkle with more powdered sugar at the table.

Oatmeal Oven Pancake with 

Pecans and Chocolate Chips

In Skillet:

2 T  butter

¼ C chopped pecans

¼ t kosher salt

½ T brown sugar

½ T orange juice

Preheat oven to 425º. Place the butter and pecans
in an 8" skillet. Sprinkle with salt, sugar, and
orange juice. Put into the oven while it preheats.
When the butter is melted and bubbly,
stir the mixture to combine. Then add:

In Blender: 

¼ C oatmeal (not instant)

¼ C flour

1/2 C whole milk

2 eggs

½ t cinnamon

½ t vanilla extract

1 T brown sugar

 blender until combined.

 the batter from the  blender over the nut mixture.
Sprinkle the top with the 2 T chocolate chips.
Return the skillet to  oven and bake for about
20 minuted until browned and puffed a bit.
Remove from oven and sprinkle with orange 
juice and dust with powdered sugar.
Cut into wedges and serve right away.

Toppings:

2 T mini chocolate chips

½ T orange juice

powdered sugar

serves 2-4
Double the recipe for a 10-12" skillet

Enjoy!

Links: Facebook, Instagram, Pinterest,
Between Naps On The Porch

Adapted recipe found on Pinterest from Homesick Texan

Easy Everyday Pancakes

Nothing says hello weekend like pancakes!

But these pancakes are so quick and easy to
make, you can whip them up everyday.

Homemade pancakes are so much better.
You'll never use the 'boxed' mix again.

All-American pancakes, coming-up!

Simple ingredients and not much to remember.

They are a favorite at our house because
I don't even need to look at the recipe.

One bowl, a one cup measure, 1 T measure
and 1 t measure are all I need. 

 and they are the BEST! 

 Mix the dry ingredients.

 Use the same measuring cup to
whisk an egg.

 Make a well in the dry ingredients and
add the egg.

 Next measure out the 1 C milk.
I like to use whole milk. We drink skim, but
I keep whole milk in the house for a few things;
 pancakes, mashed potatoes, scalloped potatoes,
sauces, and baking.

 Add that to the well. Whisk to just blend.
Do not over-mix. A few lumps are fine.

 Add the 2 T oil.

Mix in the oil and let the batter rest

for 5 minutes while the pan preheats.

You want the pan on medium high so that

the pancakes puff and cook quickly.

Use a small ladle, about ¼ C, to spoon

the pancakes onto an oiled hot pan.

I use a non-stick pan that I've rubbed with 

oil using a piece of paper towel.

Flip when the bubbles burst on top and
the underside is golden. Use the edge of
your spatula to check for color. This takes
 about 1  minute. Cook on the other side
another minute. Adjust heat if needed.
They need to cook quickly to keep them
tender, fluffy, and not dry.

Keep the pancakes warm in a low 170º

oven as you make more. Have all your 

plates in the oven. Nothing is better for

pancakes than serving them on a warm plate.

A few good tips.
1. Tape the recipe inside your kitchen
cupboard so anyone that's up first in
the morning can make them.

2. Eyeball the ¼ t measure for salt using 

the palm of your hand. 

3.  Make sure your baking powder has not expired.
Old baking powder, no-good.

4. Don't over-mix  the batter.
over-mixing, no-good.

5.  Preheated pan. Medium-high is good.
You want the pancakes to cook quickly,
overcooked, no-good.

6. Keep the plates in a warm oven and add
the pancakes as you make more.
Cold plates, no-good.

7. Serve on warm plates with
lots of Butter and syrup, and
great coffee, all good!

You'll have these on the table faster than 
you can get in the car and drive to your 
favorite diner!

Easy Everyday Pancakes

1 C flour

2 T sugar

2 t baking powder

pinch salt (about 1/4t)

Whisk in a medium bowl. 

1 egg 

1 C Whole Milk  

2 T oil, vegetable

Whisk the dry ingredients in a medium bowl.
Create a well in the middle.
Use the 1 C measure to whisk the egg, add it
to the well. measure 1 C milk, add to the well.
Gently whisk together. Stir just until combined.

Whisk in the 2T oil. Do not over mix. 
That's the key to tender pancakes. 

 Let the batter rest 5 minutes (up to 30 minutes)

while you preheat the grill to medium high, 350º.

Lightly grease the grill with oil. Drop by ¼ C
measure of batter onto hot grill. Cook about 1-2
minutes until  bubbles burst on top and edges are
slightly set. Check underneath to see if it's golden;
then flip and cook until golden, about 1 minute
 on the other side. Remove to a plate in a warm
170º oven while you make the rest of the.
Makes 12, 4"pancakes. Serve on heated plates
with butter and maple syrup. Serves 3-4

Enjoy!

tip: freeze separately on a cookie sheet then
put in a ziplock freezer bag. Then you can
remove as many as you want and micro or bake.
VARIATIONS
apple pancakes: add 1 peeled and chopped apple
    and ¼ t cinnamon.
blueberry pancakes: sprinkle the top with
                        blueberries before flipping
chocolate chip pancakes: sprinkle the top with
                         chocolate chips before flipping.
buttermilk: use 1 C buttermilk in place of whole
         milk and add ½ t baking soda

Click on the links below for a few of
my other favorite pancakes
10 Tips For Fluffy Buttermilk Pancakes
The BEST Fluffy Blueberry Pancakes
3-Ingredient High Protein Pancakes
Swedish Pancakes (Breakfast Crepes)
Crepes with Mini Chocolate Chips and Raspberries
Cinnamon Roll Crepes
Tuesday Pancakes
MAY DAY's Oven-Puffed Pancakes
Baked Apple Pancakes
Pumpkin Pancakes

Links: Between Naps On The Porch,
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