These are the best pancakes you will try, I love this recipe, and they are light, fluffy and not over filling plus the ingredients are so good and healthy. Use my Simple Honey Butter and if you can find, fresh REAL maple syrup – you will feel like it is the perfect Christmas morning
You will need;
1 Small Microwave safe bowl or small sauce pan
Griddle or aluminum with Ceramic Guard II non-stick coating or non-stick pans or electric fry pans or anodized aluminum pan
1 Teaspoon canola oil to season the pan more if your cooking surface is larger than shown
Single sheet of paper towel
2 Medium sized Bowls
1 ½ sheet pan with parchment paper or oven safe dish of your choosing to store made pancakes while making the rest of the batter – I used a warming drawer
Measuring cup or ladle for pouring
(I use a measuring cup so the size I am making are all the same size especially if I am making silver dollar pancakes)
The amounts below will make 5 medium sized pancakes or 10 to 12 silver dollar size
You can easily double or even triple this recipe for larger pancakes or for larger groups.
- 3 Tablespoons Real Honey (We have many Bee Farmers in my home state so I can get this easily)
- 2 Tablespoons Unsalted Butter
- 2 Large eggs or 1 Jumbo size egg
- 1 Cup All Purpose Flour (optional-Wheat Flour)
- ½ Tablespoon Sugar
- 1 Tsp. Baking Powder
- ½ Tsp. Baking Soda
- ½ Tsp Salt
- 1 Cup Buttermilk – (You can make your own by measuring out 1 cup of milk and add 1 Tbl. White Vinegar stir and let stand for 5 minutes to thicken.)
Preheat oven to 170° F – 77° C or if you have a warming drawer like I do then place the temp at 6 with mid-range moisture.
Place honey and butter in microwave safe dish or on stove in small sauce pan.
For microwave, use 10 second boosts on high until melted usually 2 times is usually enough and stir to melt completely.
For stove, use very low temp stirring with small spoon until butter is just melted and remove from heat. DO NOT BOIL Place aside.
In a bowl place egg/eggs and whip with whisk until light and fluffy or you can use either a hand mixer or KitchenAid mixer with whisk attachment. I used just a whisk since why have another piece to wash also I like the workout.☺ Whip egg/eggs until just before ribbon stage. Place aside.
In the other bowl, add flour, sugar, baking powder, baking soda, and salt and whisk together until well blended.
Before the next steps, heat up your griddle or electric pan and season it. Be sure your pan is ready and seasoned with oil before you blend the ingredients together since the baking soda will begin working as soon as you blend the bowls together. You do not want flat pancakes.
How to season your cooking surface – place the oil on the pan without heat and use paper towel or gloved hands as shown – be sure to get all the cooking surface. If your cooking surface, like mine, has sides be sure to coat at least part way up as well. Spread evenly over the entire surface to give you a nice even layer. If you used your hands like I did, use the paper towel at the end to remove excess. You only need a very thin coating, discard paper towel since once seasoned you will not need to add anymore between pancakes.
How to test if your griddle/pan is ready – use a small amount of water on the surface. I have small plastic bottles I use for various things, so I usually fill one of them with water but wet dripping fingers work just as well just don’t touch the surface OUCH! If you see it bubbles and dances around like the photo, it is ready. If not wait and test again. Once ready turn heat to medium heat and proceed to next steps but you have to move quickly now since you do not want your pan smoking.
Special Note: If your pan is not ready or hot enough, your pancakes will stick. You will have to start over with a cleaned pan so be sure it is hot enough before you begin making them.
When pan is hot and you tested it as shown in the pictures it is time to add your 3 bowls together.
Place buttermilk, whipped eggs and melted honey/butter into flour mixture and with a whisk mix until smooth. A few lumps is ok do not over whip. If using a hand mixer, place all ingredients as above and mix only until well blended. If using kitchenAid mixer and you used this to whip your eggs turn on low speed add melted honey/butter then turn off add all the flour and on low speed mix until well blended.
Pour amounts of batter onto cooking surface and use a nice steady stream in the center of the pancake being placed. It will expand to the size you want evenly and make the perfect shaped pancake.
I use ½ cup measuring cup to pour my batter onto the cooking surface. You can use more or less depending on the size you want to make your pancakes. To make Silver Dollar pancakes use ¼ cup. I like to use measuring cups since then all my pancakes are uniform in size.
Pancakes are ready to be turned when the edges are looking slightly dry and VERY lightly browning and the surface has bubbles that are bursting. About 2-3 minutes. They should be golden in color when you turn them. If not leave a little longer and check your heat is not too low. If they seem to be browning to fast or getting to this point to fast turn your heat down a bit.
Using a Pancake flipper or regular turner flip over and cook another 1-2 minutes or until golden. Place on ½ sheet pan and place in preheated oven to keep warm while making the rest or place in warming drawer to keep warm while you make the rest of the batter.
I use homemade maple syrup, especially if I am having guests for breakfast or brunch. I warm it in a small creamer pitcher or gravy bowl. Pour syrup in your microwave safe server and warm slightly or you can warm your syrup on the stove and place in server of choice. Hint – if using stove method, place server in microwave for a few seconds to warm it slightly before placing warmed syrup.
To really surprise your taste buds Remember to Serve with my Simple Honey Butter