BDPs (Best Damn Pancakes)
It's not like I make up any of my own recipes. This one came from Ellen, and I'm not sure where she got it. They're really good buttermilk pancakes.
It's not like I make up any of my own recipes. This one came from Ellen, and I'm not sure where she got it. They're really good buttermilk pancakes.
- Carbohydrate 85.7975333445483 g
- Cholesterol 536.100000009365 mg
- Fat 14.0664500020604 g
- Fiber 0.203416666736205 g
- Protein 21.8915833410831 g
- Saturated Fat 4.88805000128305 g
- Serving Size 1 1 Serving (388g)
- Sodium 871.63750024584 mg
- Sugar 85.5941166778121 g
- Trans Fat 2.16748750010536 g
- Calories 546 calories
Step-by-step
- Heat griddle to 375, or place it over medium heat.
- Whisk DRY ingredients together.
- Whip up the EGGS a bit and then add them to the dry ingredients.
- Add the buttermilk and melted butter.
- Whisk it all together to combine--do it fast and leave lumps.
- Use approx. 1/2 C of batter for each pancake.
- If necessary, keep the pancakes warm in a 175 oven.
Overmixing the batter is the single most common error made when preparing griddle cakes, destroying the tender crumb by overdeveloping the gluten network in the flour. When the flour meets the liquid, proteins begin to bond; prolonged whisking transforms those delicate air pockets into tough, chewy tunnels. Leaving visible lumps in the bowl guarantees that pockets of carbon dioxide, released when the acidic buttermilk reacts with the alkaline baking soda and baking powder, expand properly during cooking to create height. Keeping the heat source steady at 375 degrees Fahrenheit ensures the exterior browns before the interior sets too densely.
Batch cooking offers distinct economic advantages for morning meals, allowing excess batter to be fully utilized rather than wasted. Cooked pancakes freeze exceptionally well for up to two months when separated by squares of parchment paper inside a sealed plastic bag. Reheating requires no specialized equipment; popping a frozen disk straight into the toaster on a medium setting restores crispness to the edges without softening the center into rubber.
Adding fresh fruit directly onto the surface of individual portions on the griddle rather than folding it into the bowl prevents the heavy berries from sinking and scorching the pan surface.
