Basic Pancakes & Banana, Chocolate Chip, or Pecan
Here is how to make basic pancakes with syrup, and also 3 variety pancakes--banana, chocolate chip, and pecan--all topped with whipped topping and juicy fresh strawberries--a great meal for breakfast, or any time of the day.
Here is how to make basic pancakes with syrup, and also 3 variety pancakes--banana, chocolate chip, and pecan--all topped with whipped topping and juicy fresh strawberries--a great meal for breakfast, or any time of the day.
- 1 tablespoon sugar
- butter
- 2 tablespoons butter or margarine melted
- 1 egg well-beaten
- 1 cup buttermilk (or buttermilk substitute)
- 1 1/4 cups self-rising flour
- 2 tablespoons vegetable oil (to oil a large-sized skillet or griddle; i used peanut oil.)
- whipped topping
- banana sliced in half
- mini chocolate chips
- chopped pecans
- Carbohydrate 58.9394796875 g
- Cholesterol 55.215625 mg
- Fat 9.45125 g
- Fiber 1.8900000333786 g
- Protein 10.6137953125 g
- Saturated Fat 2.8993953125 g
- Serving Size 1 1 (151g)
- Sodium 1015.68171875 mg
- Sugar 57.0494796541214 g
- Trans Fat 1.107095625 g
- Calories 368 calories
Step-by-step
- In a large mixing bowl, mix 1 well-beaten egg, 1 cup buttermilk, and 1 tablespoon sugar.
- Stir in 1 1/4 cups flour, a little at a time, until all four is mixed in.
- Add 2 tablespoons melted butter or margarine, and mix well.
- The batter will be thick.
- For each pancake, spoon about 1/4 cup of batter onto a large hot, lightly greased or oiled skillet or griddle.
- Each 1/4 cup of batter will make a 4-inch pancake.
- You may do as many as your skillet or griddle will hold at the same time.
- Turn the pancakes when the tops are covered with bubbles and the edges are brown.
- When done on both sides, remove each pancake to a tray that has paper toweling to drain any excess oil.
- Serve on a serving plate while hot.
- For basic pancakes with syrup, place a 1 tablespoon of butter on top of 2 or 3 hot pancakes and top with *heated* syrup.
- For specialty pancakes, spoon out 1/4 cup portions of batter into 3 small bowls.
- To one bowl add half-banana-slices, to another add chocolate chips, and to the third, add chopped pecans--all to your taste.
- Spoon the batter for each type of pancake onto a hot, oiled griddle or skillet, and cook in the same manner as for basic pancakes.
- These flavors can be combined, or placed in stacks of individual flavors.
- They can be topped with pancake syrup or whipped topping and fresh strawberries (or blueberries, blackberries, peaches, etc.).
- This is a meal that is fun to do with children--the possibilities are endless--but they are all scrumptious!!!
Overmixing pancake batter activates gluten networks that turn tender cakes into tough, rubbery disks. Incorporate the flour gently until just moistened, leaving small lumps intact to guarantee a light crumb. Buttermilk provides the necessary acid to react with the leavening agents already present in self-rising flour, producing carbon dioxide gas bubbles that expand under heat. Maintain a medium-hot griddle temperature around 375 degrees Fahrenheit so the exterior browns evenly before the interior overcooks. Watch the surface closely; flip only when open bubbles appear across the top and the edges turn dry and matte.
Adapting for Dietary Needs
Dairy sensitivities require simple pantry swaps without sacrificing structure. Substitute standard milk combined with one tablespoon of lemon juice or white vinegar for buttermilk at a one-to-one ratio to preserve the required acidity.
- Flat, dense pancakes usually stem from expired self-rising flour or aggressive over-stirring.
- Uneven burning happens when the griddle oil pools instead of forming a thin, even film across the metal surface.
- Rubbery interiors indicate the heat was too high, cooking the outside before the center set.
