Old-fashioned Pancakes

For a Delicious, Homemade Breakfast

Feb 15, 2009 Aleashia Walton

A great breakfast or brunch isn't complete without a hot stack of pancakes doused in warm maple syrup and topped off with a pat of butter.

A great breakfast or brunch isn’t complete without a hot stack of pancakes doused in warm maple syrup and topped off with a pat of butter. This simple breakfast meal is quick and easy to prepare.

Recipes range from the tried and true basic buttermilk pancakes to apple pecan and blueberry.

Here’s a wonderful recipe for old-fashioned, homemade pancakes:

Old-fashioned pancakes

Ingredients:

  • 1 ½ cups of all-purpose flour
  • 3 ½ teaspoons of baking powder
  • 1/4 teaspoon of salt
  • 1 tablespoon of sugar
  • 1 ¼ cups of milk
  • 1 egg
  • 3 tablespoons butter, melted

Preparation:

  1. In a large bowl, combine the flour, baking powder, salt and sugar.
  2. Make a well in the center of the flour mixture.
  3. Mix the milk, egg and melted butter.
  4. Pour into the center of the flour mixture and then stir until smooth.
  5. Heat a lightly greased frying pan or griddle over medium heat.
  6. Pour the batter into 3 or 4 inch circles onto the frying pan.
  7. Cook on both sides, (approximately 2 minutes), until golden brown.
  8. Serve hot.

The following is a recipe for blueberry pancakes:

Old-fashioned blueberry pancakes

Ingredients:

  • 3 cups all-purpose flour
  • 1 cup of sugar
  • 1 tablespoon of baking powder
  • 1/4 teaspoon of salt
  • 1 cup of whole milk
  • 1 stick of melted butter
  • 3 eggs
  • 1 cup of fresh or thawed blueberries

Preparation:

  1. In a large bowl, combine the flour, baking powder, salt and sugar.
  2. Make a well in the center of the flour mixture.
  3. Mix the milk, egg and melted butter.
  4. Pour into the center of the flour mixture and then stir until smooth.
  5. Heat a lightly greased frying pan or griddle over medium heat.
  6. The batter should be slightly thick, yet still easy to pour. (If the batter is too thick, add a few additional splashes of milk and mix).
  7. Pour the batter into 3 or 4 inch circles onto the frying pan.
  8. Place 8 blueberries onto each pancake.
  9. Cook until small bubbles form on the pancake’s surface, then flip.
  10. Cook on the other side until it’s golden brown (for approximately 3 minutes).
  11. Serve hot.

Note: Left over pancakes do not reheat well, however, left over pancake batter can last for up to two days in the refrigerator.

To make whole wheat pancakes, try replacing all-purpose flour with whole wheat flour.

Pancakes can be served topped with additional fresh fruit, (such as strawberries or bananas), whipped cream, or fruit preserves.

Serve either of these recipes with sausage, bacon, eggs and gravy for a traditional down home breakfast or brunch.

To make whole wheat pancakes, try replacing all-purpose flour with whole wheat flour.

Pancakes can be served topped with additional fresh fruit, (such as strawberries or bananas), whipped cream, or fruit preserves.

Serve either of these recipes with sausage, bacon, eggs and gravy for a traditional down home breakfast or brunch.

The copyright of the article Old-fashioned Pancakes in Southern Cuisine is owned by Aleashia Walton. Permission to republish Old-fashioned Pancakes in print or online must be granted by the author in writing.
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