Pancakes

I had a request from one of the parents at my school to post my pancake recipe. She had a bite of one of the pancakes I made with the kids the other day and really enjoyed it. I believe that other people also enjoy eating my pancakes.

Here is the basic batter recipe that I use:

1 Cup Flour (sifted)
1 tsp Baking Soda
½ tsp Baking Powder
1 tbsp Sugar
1 cup buttermilk
3 egg whites
1 egg yolk
2 tbsp melted butter

Combine the dry ingredients and then mix in the buttermilk, eggs, and melted butter. If the consistency of the batter is not to your liking, you can add milk to thin it out or flour to make it thicker.

Melt some butter in a skillet (enough to provide a thin coating)and spoon in batter. Flip when bubbles start to form on the surface of the pancakes. Add more butter before spooning in next batch of batter, it helps create a tasty buttery 'crust' on each pancake.

Using this recipe, you can add fruit, chocolate chips or nuts to make the pancakes more exciting.

Here are a few of my favorite add-on combinations.

Honey Macadamia Pancakes—3-4 tbsp honey (don’t use any sugar) and chopped macadamias

Orange Chocolate Pancakes—1-2 tsp orange zest, 1 tbsp cointreau or triple sec, ½ cup mini chocolate chips (adjust according to desired choclatiness). If mini chocolate chips are not available I usually chop up regular semi-sweet chocolate chips. I find that this helps the chocolate become more evenly dispersed throughout the pancake, meaning that every bite can be chocolatey, not just when you happen to come across a large chocolate chip.

Hazelnut Chocolate Pancakes—1/2 cup mini chocolate chips, 1 tbsp amaretto, ½ cup toasted chopped (blanched) hazelnuts. Hazelnuts are usually sufficiently toasted after 8-9 minutes in an oven pre heated to 350 degrees.

Will add pictures of some pancakes as soon as I make them. I tend to eat pancakes at least once a weekend.