Why Buy a Mix? Homemade Pancakes are Easy!

All of you who have stayed here know that we always ask

Apples, oats and lemon, oh my!

guests before arriving if they have allergies that might affect my breakfast preparation.  A bit ago, a gentleman called and told me that he was allergic to Aunt Jemima pancake mix, and asked if we used it.  I had to laugh, because I have never used a pancake mix!  (and I will say it made me a little nervous to think that there was something specific to the mix that was an allergen!)

My Mom was not a great cook, but we always had homemade pancakes or waffles on the weekend.  It surprises me that folks buy the mix, and add milk, eggs or whatever–because it is so easy to make without!  (Not to mention cheaper).

Sooo fluffy buttermilk pancakes!

Here are the two pancake recipes that get the most rave reviews from our guests.  The first is our standard Buttermilk Pancakes.  What makes them special…a little bit of sour cream!   The second is Lemon Zephyr Pancakes and takes just a minute more time, but has NO added sugar, just the sweetness of the grated apples.

Best Buttermilk Pancakes

2 C flour

2 T sugar

½ tsp salt

1 tsp baking powder

½ tsp baking soda

2 C buttermilk

¼ C sour cream

2 large eggs

3 T unsalted butter, melted and cooled slightly

 

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.

 

Heat griddle to 350.  Using ¼ C measure, portion batter into pan.  Cook until edges are set, first side is golden brown and bubbles on surface are just beginning to break, 2 – 3 minutes.  Flip and continue to cook until second side is golden brown 1 – 2 minutes longer.

 

Grape Arbor Lemon Zephyr Pancakes

½ C rolled oats

1 ¼ C buttermilk

1 apple, peeled and grated, Granny Smith preferred

Zest of 1 lemon, grated

½ tsp salt

½ tsp baking soda

1 tsp baking powder

1 C flour

1 egg

2 T butter, melted

¼ tsp nutmeg

 

Place the oats in a mixing bowl and pour the buttermilk over them.  Let the oats soak while you peel and grate the apple and zest the lemon.

 

In a small bowl, whisk together the salt, baking soda, baking powder, and flour, set aside. Add the egg, butter, apple, lemon zest and nutmeg to the oat mixture, beating to combine.  Stir in the dry ingredients until evenly moistened.  Cook by the ¼-cupful on a preheated greased griddle.  Serve with warm maple  or strawberry-rhubarb syrup.

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