We’re all about pancakes at the Muller house these days…Tommy and I make pancakes or waffles at least 4 times a week now because he wants to help me with breakfast, and we’ve tested several great recipes of late. This is the most popular one right now:
Blueberry-Cornmeal Pancakes
(from Martha Stewart Living)
1 cup flour
1/2 cup cornmeal
1/4 cup sugar
1 1/4 tsp baking powder
1 tsp coarse salt
1/2 tsp baking soda
1 1/2 cups low-fat buttermilk (you can substitute sour milk by putting 1 tsp vinegar in regular milk and letting it sit 5 minutes before using, but the pancakes really do seem fluffier when I use real buttermilk)
1/4 cup regular milk
3 Tbsp melted butter
1 large egg, lightly beaten
2 cups fresh or frozen blueberries (optional)
Whisk together flour, cornmeal, sugar, baking powder, salt, and baking soda. In another bowl, whisk together buttermilk, milk, butter, and egg. Whisk wet ingredients into dry ingredients until just combined (mixture will be lumpy). Heat a griddle over medium heat and lightly butter. Spoon batter onto griddle 1/3 cup at a time, sprinkle blueberries on top of each pancake, cook until edges are set (3-4 minutes), flip, and cook on other side until golden brown. (Martha has a lot more to say about how to keep pancakes warm in the oven, etc.)
Makes about 1 dozen 5- to 6- inch pancakes. (It’s just the right amount for the three of us, so I whip up a double batch when company comes.)
Here’s a round-up of our other favorites:
Pancakes
Mariel’s buttermilk pancake recipe was our old standby for months, but it is a bit more on the complicated side for a toddler to do (separating the eggs is a no-go for Tommy).
Cinnamon Oat Pancakes–a Martha Stewart recipe, Katie made these for us this weekend–yum!
Waffles
Cornmeal Waffles (we skip the fancy Martha compote and just use syrup)
(I can’t find our other favorite waffle recipes online and I’m too lazy to type them up, so you’ll just have to come visit us if you want to try them!)
Bethany recently introduced me to a Cook’s Illustrated recipe which trumps my old Alton Brown recipe. Cook’s Illustrated tends to fall on the fussy side, though, too, but for what it’s worth:
Best Buttermilk Pancakes
Makes sixteen 4-inch pancakes; Serves 4 to 6. Published July 1, 2009. From Cook’s Illustrated.
The pancakes can be cooked on an electric griddle. Set the griddle temperature to 350 degrees and cook as directed. The test kitchen prefers a lower-protein all-purpose flour like Gold Medal or Pillsbury. If you use an all-purpose flour with a higher protein content, like King Arthur, you will need to add an extra tablespoon or two of buttermilk.
Ingredients
2 cups unbleached all-purpose flour (10 ounces) (see note)
2 tablespoons sugar
1/2 teaspoon table salt
1 teaspoon baking powder
1/2 teaspoon baking soda
2 cups buttermilk
1/4 cup sour cream
2 large eggs
3 tablespoon unsalted butter , melted and cooled slightly
1 – 2 teaspoons vegetable oil
Instructions
1. Adjust oven rack to middle position and heat oven to 200 degrees. Spray wire rack set inside baking sheet with nonstick cooking spray; place in oven. Whisk flour, sugar, salt, baking powder, and baking soda together in medium bowl. In second medium bowl, whisk together buttermilk, sour cream, eggs, and melted butter. Make well in center of dry ingredients and pour in wet ingredients; gently stir until just combined (batter should remain lumpy with few streaks of flour). Do not overmix. Allow batter to sit 10 minutes before cooking.
2. Heat 1 teaspoon oil in 12-inch nonstick skillet over medium heat until shimmering. Using paper towels, carefully wipe out oil, leaving thin film of oil on bottom and sides of pan. Using ¼ cup measure, portion batter into pan in 4 places. Cook until edges are set, first side is golden brown, and bubbles on surface are just beginning to break, 2 to 3 minutes. Using thin, wide spatula, flip pancakes and continue to cook until second side is golden brown, 1 to 2 minutes longer. Serve pancakes immediately, or transfer to wire rack in preheated oven. Repeat with remaining batter, using remaining oil as necessary.
Okay, definitely a must-try next time we make pancakes!
The cinnamon oat sounds delicous! We’ll have to try them.
For anyone (including Emily) trying those cinnamon-oat pancakes — I *always* put in way more cinnamon than Martha recommends. We’re big cinnamon fans in our house, though, so use your discretion! 😉
After looking at this posting on your blog I was in the mood for pancakes. I have had them twice in the last week. The first time I made homemade blueberry pancakes for myself and the twin girls I take care of. The second time my mom made a recipe that she has not made for me in about 7 years. It is one of my favorite recipes so I thought I would share it.
Old-Fashioned Overnight Oatmeal Raison Pancakes
(Makes About 18)
*These pancakes are less bubbly and cook more slowly than regular pancakes. The oats make a very moist texture.
2 C. Old Fashioned Oats
2 C. Buttermilk
2 Large Eggs or 3 Medium Eggs
1/4 C. butter (My mom always uses canola oil)
1/3 C. Raisins
1/2 C. All-Purpose Flour
2 T. Sugar
1 tsp. Baking Powder
1 tsp. Baking Soda
1/2 tsp. Cinnamon
1/2 tsp. Salt
Mix oats and buttermilk in large bowl. Cover and refrigerate overnight. When ready to cook, beat in eggs and butter. Stir in raisins. Mix flour and dry ingredients. Add to oat mixture and stir briskly just until moistened. If possible, let batter stand 20 minutes or so before cooking. Heat a lightly greased griddle or fry pan. Cook over moderate heat. Pour about 1/4 C. batter onto griddle for a “test” cake. If batter seems too thick add more buttermilk 1 Tablespoon at a time (up to 4 tablespoons). Cook pancakes until a few bubbles appear on the tops. Turn to brown other sides. Best when served with homemade maple syrup. Makes about 18 pancakes.