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Best Pancake Recipe – Homemade, Topped with Strawberries

by Nindo Mom on March 6, 2011

This recipe is made with basic ingredients and is completely from scratch. Making the pancakes from scratch is healthier than using a mix because most pre-made mixes you’ll find in the grocery store contain partially hydrogenated fats (which are very bad for you), as well as a lot of other chemicals and preservatives.

Since pancakes are not all that nutritious on their own, I always serve them with a side of scrambled eggs. The eggs provide a shot of protein, as well as other nutrients. (I always use Eggland’s Best eggs, which are higher in vitamin E and lower in saturated fat than other eggs.)  I add another shot of nutrition to this recipe by using fresh strawberries as a topping–no added sugar is necessary, because the maple syrup used on the pancakes is more than enough.

The best maple syrup to use is 100% pure maple syrup because it contains no unnecessary ingredients and may contain micro-nutrients that are often lost during processing. Unfortunately, I haven’t yet been able to convince my son that 100% pure maple syrup is more delicious (which it is) than the store-bought syrup–so I buy him Log Cabin maple syrup. Log Cabin syrup contains NO unhealthy high fructose corn syrup, so it’s a reasonable alternative.

Pancake Ingredients:

  • 2 cups flour
  • 2 tablespoons white sugar
  • 3 teaspoons baking powder
  • 1 teaspoon baking soda
  • 2 cups buttermilk
  • 2 eggs (Eggland’s Best)
  • 2.5 tablespoons butter, melted
  • 2 teaspoons pure vanilla extract

Pankcake Topping Ingredients:

  • maple syrup (100% pure, or Log Cabin) or strawberry sauce
  • fresh strawberries
  • whipping cream (from scratch, or Redi-Whip made from real cream)

Butermilk Substitute: If you don’t have buttermilk handy (which I never do), you can make an excellent substitute by mixing 2 cups – 2 tablespoons milk with 2 tablespoons lemon juice. Microwave the mixture for about a minute–just long enough to make it lukewarm–then mix well (with a fork) and allow to site for about 5 minutes, then stir briskly once again. The result may have a chunky, slightly unblended appearance, but will blend in to appear smooth when mixed with the rest of the pancake batter ingredients.

Make sure that buttermilk mixture is cooled to room temperature before adding eggs for pancake preparation–otherwise, the eggs may start to cook.

Instructions: Making the Pancakes

  1. Preheat non-stick griddle to medium – medium-high temperature. Griddle is hot enough when it sizzles when a drop of water is flicked upon it.
  2. Slice fresh strawberries for the topping; set aside
  3. Mix all dry ingredients together in one large bowl; mix all wet ingredients together in second large bowl, whipping as you would scrambled eggs to get some air into the batter.
  4. Combine wet and dry ingredients, stirring until just combined. Do not attempt to blend out all the chunks of flour, as these are desirable.
  5. Using a ladle or large serving spoon, measure out about 1/2 cup batter onto griddle for each pancake. Make sure to leave enough room between pancakes so the batter has room to spread without contacting other pancakes on the griddle.
  6. When lots of bubbles have formed on the top of the batter and the center is partially set, it’s time to flip your pancakes–gently! Try to leave them where they lie and avoid moving them while that side is still cooking–otherwise, that side of the pancake may not brown as it should.
  7. As the pancakes come off the griddle, arrange them in an overlapping flower pattern on a plate. This will allow them to keep each other warm while not subjecting them to too much weight from above, crushing their lovely fluffiness. :)
  8. Serve pancakes hot–drizzled with maple syrup, topped with a dollop of whipped cream, and surrounded by fresh sliced strawberries. Yum! (And don’t forget a side order of scrambled eggs on the side.)

Now that you know how to make pancakes, check out my recipe for how to make french toast!  😉

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