Thursdays Are For Cooking
Yes, this is that old-fashioned recipe that says you have to put these together from scratch, but it’s worth the time and effort it takes. Real maple syrup is a bonus, too. The mixes are okay if you’re in a hurry but they somehow don’t quite come up to the flavor you get from this old recipe.
Buttermilk Pancakes – 1953
1 ¼ cups sifter all-purpose flour
2 teaspoons baking powder
½ teaspoon baking soda
1 tablespoon sugar
½ teaspoon salt
1 beaten egg
1 cup buttermilk
2 tablespoons of salad/corn oil, melted shortening or bacon fat
Directions:
– Sift together flour, baking powder, baking soda, sugar and salt.
– Combine egg, buttermilk, and corn oil/bacon fat. Stir thoroughly
– Add to dry ingredients, stirring until the flour is moistened. The batter will be LUMPY and THICK.
– Cook on a hot griddle or in a skillet, but be sure to “grease” the surface first!!! Cast iron really does the trick here.
– Let one side cook, then flip ONCE ONLY!
Note:
Should yield four pancakes. I managed to get 4 plus one small one. The batter is extremely thick and very sticky.
You can either melt the butter you’re going to dump on this stack or just put it between the pancakes in the stack.
Serve with heated (real) maple syrup and some good breakfast sausage or nice, crispy bacon. Your choice. And on a cold, blustery winter day, some of these old-fashioned things are worth the effort.
Sausages – eat your heart out
Good looking recipe! Ohhh, fried sausage patties… Thanks Ex!
Here’s an obscure clip from Second City TV:
Tips: unless you have nothing else, do not fry with cooking oil or margarine – fry pancakes with butter only. When the outer edge of the pancake begins to bubble and turn white, it’s time to flip. And whether it come’s from Quebec or Vermont – Maple syrup is King. Thank you, Ex-PH2
Gentle amendment – ALL of these old-fashioned things are worth the effort.
I agree, Hatchet. Thanks!!!
I keep a large supply of local Maple syrup on hand with a
small jug in the fridge for a little sip now and then followed
by a slug of milk. Especially after getting up to pee at night
before going back to sleep. By local I mean next town over.
Agree on the butter only for pancakes or french toast.
The trick is not burning the butter. And cast iron only!
Basically what I make every Saturday morning for Mrs. GB’s breakfast.
Hint – using butter/margarine in stick form, after taking pancakes out of the (cast iron) skillet, rub the butter over the top of the still-hot pancake to let the butter soak in all over.
Favorite Daughter bought me some Avocado Honey that is near ’bout as good as ribbon-cane syrup.
“The batter is extremely *thick*, and *very* sticky.” (giggle snort) Not.gonna.go.there! 😉 We’re making pancakes/flapjacks NOT babies.
For all those that want to put sugar in a skillet prepared bread product…Here’s your sign.
Good pro tips here…cast iron…bacon drippin’s, rubbing the cakes with the stick butter, sides of bacon and or sausage, and for those that hasta, syrup from a tree. One reason them Johnny Rebs fought so hard was to protect our wimmins and our cane syrup. Once you’ve had the cane, I won’t have to explain. And we all know that you can crumble/dice up all kinds of goodies to put in the batter. And nothing gooderer than a bacon or sausage sammich made with buttered pancakes.
Tanks Ex! Let’s eat!
You all do me PROUD!!!!
Two tips: 1) Let it sit for 15-20 min after initial mix and re-mix it for extra fluffiness 2) If you don’t have buttermilk, whole or 2% with a smidge of vinegar, or lemon/lime juice.
My variation:
1 c flour
1 tbsp sugar
1 tsp baking soda
1 tsp baking power
1/2 tsp salt
1 c 2% with a smidgen of vinegar, let sit to sour
1 tbsp canola oil
1 egg
add dry ingredients to a bowl and mix them together
add oil and egg
beat in soured milk, beat until smooth
Coat bottom of a pair of well-seasoned cast iron skillets with oil, heat with a low flame.
(note: electric stovetops often do not have the ability to make fine adjustments to temperature – you’re on your own if you have to use one.)
When skillets are hot, put two large spoon-fulls or one ladle-full of batter in the skillet, let cook until first side is firm and flip with a spatula to cook the 2nd side.
(note: at a true low heat, the uncooked side will develop air holes that last, and/or the exposed batter will start to skin over. The air holes are great for holding butter and/or cane syrup. Lacking the availability of ribbon-cane syrup, maple may be substituted, or honey.)
Let cook a few more minutes (judge time by how dark the first side is), move to the serving plate and slather a stick of butter over the hot pancake.
makes 6-8 4.5″-5″ pancakes.
For thinner pancakes add 1-2 tbsp sour milk.
I use soured milk because I prefer to drink my buttermilk when I have some.
When available I add 1/2 c of blackberries or dewberries to the batter.
Since Mrs. GB cannot, and I no longer ought to, eat all of the making at one sitting, the grandkids have become accustomed to coming in any time Saturday or even Sunday after church for a cold pancake, which they claim is just as good as when they are hot. (I want mine hot, but….)
Your soured milk will nicely take the place of buttermilk when/if you can’t get any at the store.
Thanks for that tip!
i am the piccolo man
the piccolo man
the piccolo man
i am the piccolo man
i always pee in can