Friday, June 26, 2015

Pancakes - Four Ways

The Food Network magazine had some recipes a while back for pancakes four different ways: diner-style, thin and lacy, multigrain and fluffy.  We thought it would be fun to try all four, and choose our favourite. 

First up, we made diner-style.

These were the perfect thickness, with a touch of sweetness, and a beautiful texture.  The batter got lumpy from the cooled butter going into the other wet ingredients, but they still turned out great. 

Next we tried the thin and lacy

I absolutely loved the texture of these really thin pancakes folded over in a stack.  I can't usually eat many pancakes (usually two), but I love the look of a nice big stack on a plate.  These were satisfying visually, and they tasted really good too.  Like the diner-style, they also had a touch of sweetness.

Third were the multigrain.  This recipe was a lot different than the others.  It had whole wheat flour, oats, cornmeal, and yogurt in the batter.  The yogurt gave the pancakes a nice tang.

Finally we tried the fluffy pancakes.  They didn't fluff up as much as we expected.  They were just average in taste.

We both liked thee diner-style pancakes the best - they are fantastic!  We've made them a few times since first trying them, and this will be our new go-to recipe.  Our second favourite were the thin and lacy pancakes, which we'll likely make again too.  We probably won't make the multi-grain or fluffy again, as they didn't really stand out.

Diner Style Pancakes
Source: Food Network Magazine

3 cups flour
1/3 cup sugar
1/2 tsp baking soda
1 tsp baking powder
1 tsp kosher salt
2 large eggs
2.5 cups buttermilk
1 tsp vanilla
1 stick  (1/2 cup) unsalted butter, melted and cooled plus more for brushing
butter and syrup for serving

Whisk flour, sugar, baking soda, baking powder and salt in a bowl. 
Whisk the eggs, buttermilk, vanilla, and melted butter in a different bowl.
Whisk the egg mixture into the flour mixture until just combined (a few lumps are okay).
Heat a non-stick skillet over medium heat; lightly brush with butter. 
Pour 1/2 cup of batter, and cook until bubbles form on top (about 3 minutes).  Flip and cook until golden on the other side.  Transfer to a plate.  Repeat.  Serve with butter and syrup.

How do you like your pancakes?  Fluffy?  Thin?  Multigrain?  With syrup?  With something else on them? 

1 comment:

Lisa from Lisa's Yarns said...

Gluten free pancakes rarely get very thick/fluffy as the lack of gluten kind of makes them more dense, but they are still pretty good. :) My new favorite pancake is the banana pancake which is a ripe banana, eggs, vanilla, and brown sugar. It's a bit more dense than a typical pancake but so good and a good way to use bananas that are too ripe to eat!