Tuesday, April 17, 2012

Nana's Pancakes

Nana {My Mom} is one of the best cooks on the planet.
That is according to her 6 grandchildren.
{And her 4 children.}

According to my kids, she is best known for banana cake, her sloppy Joes and
...Nana's Buttermilk Pancakes.

I am going to do my best to share her pancake heaven with you.

The board of ingredients is pretty white.
Luckily we have our own homegrown brown eggs for some color.
  • Canola Oil
  • Buttermilk
  • Flour
  • Eggs
  • Baking Powder
  • Baking Soda
  • Salt
  • Sugar

Let's start with the wet ingredients.
Crack the eggs into a large bowl.

Mix them up with a whisk.

Add the buttermilk.

Add the canola oil.

Whisk the wet ingredients together until they are combined.

Now it's time to mix the dry ingredients.
Add the sugar to the flour.

Add the baking powder, baking soda, and salt to the flour.

Mix the dry ingredients with a spoon until it is combined.

Now it's time to bring the wet and dry together.
Dunt, dunt, dunt, duh.
{to the tune of Monday night football music}

Use a whisk to mix it.

You're going to wind up with a lump batter.
That's okay.
Don't mix the heck out of it trying to get it smooth.

A non stick surface is the best way to cook pancakes.
Add a little canola oil to your pan or griddle.
You can move it around with a silicon brush or just use the back of your spatula.

Pour about 1/4 to 1/3 of a cup of batter into the pan.
You can make them perfect little circles if you want to.
{My pancakes are never perfect circles.}
See those bubbles on the edge?
The first pancake always has crispy edges and we fight over it.
It's going to be so yummy.

How do you know when to flip the pancakes?
See those bubbles forming along the edge of the pancake?
When the bubbles pop, it's time to flip.

There is a great deal of confusion when it comes to knowing if your pancake is fully cooked.
There are two ways to tell if your pancakes is ready.
Give your pancake a little poke in the middle.
If the pancake slowly bounces right back at you, it's perfectly cooked.
If the dent stays stuck, it's raw in the middle.
That is not as exciting as taking the pancake out of the pan, 
ripping it open to see if it is cooked,
and then eating it because the pancake is ripped in half.
My kids, of course, prefer the second method.
{See the popped bubbles along the right side of the pancake?}

You'll have to excuse me now.
I am craving carbs.

Buttermilk Pancakes


4 Eggs
3 Cups Buttermilk
1/2 Cup Canola Oil
3 Cups Flour
6 Tablespoons Sugar
1 Tablespoon Baking Powder
1 Teaspoon Baking Soda
3/4 Teaspoon Salt


1. Combine eggs, buttermilk and canola in a large bowl.
2. Combine Flour, sugar, baking powder, baking soda, and salt in a bowl.
3. Add the dry ingredients to the wet ingredients and whisk until combined. Batter should be lumpy. Do not over mix.
4. Cook pancakes over medium heat or at 350 degrees F on a griddle.
5. Enjoy.

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1 comment:

  1. They look delicious. Now I want some pancakes for breakfast :)