Tuesday, April 2, 2013


Maybe I'm crazy but homemade pancakes (at least in our household) are never good. I mean, they're never great. They're okay but homemade pancakes aren't worth the mess and effort because they're deceivingly hard to make. Especially in the morning when you're hungry and you just want to eat. They cook slow or burn fast and get cold or taste bland or are raw in the middle. Honestly, I have never liked making pancakes. It always sounds like a good idea but it has never been worth it. Ever.

But not these. I used this recipe to make my brother some pancakes a couple Saturdays ago and it is the perfect recipe.

My modifications:
-used same amount of bread flour instead of AP
-added cinnamon sugar to make cinnamon swirly pancakes

cinnamon swirly hotcakes:
Melt a little bit of butter (1/2 - 1 tbs) and mix with sugar until a thick paste forms (about 2 tablespoons). Add powdered cinnamon until rich brown color. Ladle the pancake batter onto the griddle and add a small amount of the butter-sugar mixture and sprinkle additional cinnamon if desired. Swirl with a knife without scraping the bottom and flip. Serve hot with butter and syrup.

These were our favorite because the butter and sugar melt inside making them gooey and sweet. And there's really no possible way to make them dry since they have butter inside.

Why this recipe is fantastic:
-super easy measurements (efficiency in a breakfast recipe is key.)
-convenient ingredients (unlike buttermilk pancakes because I rarely have buttermilk in the fridge)
-cook well on the griddle
-so fluffy
-small yield so you don't have a zillion pancakes leftover

This recipe is like a buttermilk pancake recipe because it calls for white vinegar which makes them super super fluffy. The tiny amount of vinegar in this recipe reacts with the alkaline baking soda making the pancakes rise really well. Buttermilk, which is acidic, also does the same thing with baking soda but it's a hassle to buy and use up so this recipe is perfect if you don't have buttermilk laying around.

I recommend making smaller sized pancakes (we used a 1/4 and 1/3 measuring cup to ladle the batter) on a griddle (ours goes across two parts of the rangetop). I find that the best way to cook them is on really low heat. We also like to add chocolate chips, strawberries or mashed bananas into the batter. If you want to make different kinds in one batch like we did for our breakfast, you can just add the fruit/chocolate into your ladle before putting them on the heat.

Make them for your friends and family!