Here on the farm, I often have overnight guests and I always make a big breakfast or brunch to start the day. These perfect pancakes served with my homemade fruit compote and jams are always on the menu. My family loves them. The fruit in the compote changes as the seasons change.
Recipes seem to be becoming so complicated and sometimes I reach for an easy one. It is great to have a really quick pancake recipe on hand. I am sharing a family favorite with you. It produces delicious, perfect pancakes every time. This recipe is so simple and it is made with items you already have in your pantry. Once you make these fluffy flavorful pancakes I doubt you will use a mix ever again.
Perfect Farmhouse Pancakes
Prep time: 10 minutes
Cook time: 10 to 15 minutes
Servings: 10 to 12 medium pancakes
Difficulty: Easy
NOTE: This recipe can easily be doubled.
Ingredients:
1 cup of buttermilk or 3/4 cup milk and 2 tablespoons white vinegar or lemon juice
1 cup all-purpose flour
2 tablespoons white sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 egg, beaten lightly
3 tablespoons butter, melted and cooled
1 teaspoon pure vanilla
Cooking spray or butter for cooking
Directions:
1. Preheat oven to 200 F to keep the pancakes warm as you cook them.
2. If you are not using buttermilk, combine milk with vinegar or lemon juice in a measuring cup or small bowl. Set aside for 5 minutes to “sour.”
3. In a medium bowl, combine and whisk the flour, sugar, baking powder, baking soda and salt. Set aside.
4. In a small mixing bowl, whisk the egg and the melted butter into the buttermilk or “soured” milk. Pour the flour mixture into the wet ingredients and whisk until lumps are gone. Do not over mix.
5. Heat a large skillet over medium heat, and coat with butter or cooking spray. For each pancake, ladle 2 to 3 tablespoons of the batter onto the skillet. Do not overcrowd the pan; you should be able to fit three pancakes into the pan. Continue to cook the pancakes until bubbles appear on the surface. This will take 1 to 2 minutes.
(This is the moment when you can add berries, chocolate chips, dried fruit if you choose.) Flip with a spatula, and cook until browned on the other side.
6. Transfer to a baking sheet and cover loosely with aluminum foil, and keep warm in the preheated oven. Continue with more oil and remaining batter.
Serve warm with desired toppings. I serve with fresh fruit and homemade compote made with seasonal fruits. Here is a hint – I use some of my homemade preserves to thicken the compote and to add the sweetness.
Santé,
Chef Elizabeth
