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Like georgiapea I used KA white whole wheat, but added a quarter cup of quick oats and a little extra buttermilk. Next time I will use brown sugar and may soak oats with a little buttermilk before adding to batter. Also, I made a blueberry compote with 4 cups frozen blueberries, about 4 tablespoons granulated sugar, and about 2-3 teaspoons lemon juice. Next time will add blueberries to batter or on top of 'cakes after pouring batter into pan. Definitely will make again.
These were delicious! I used white whole wheat flour and made some of them in bunny shapes for Easter. They were super fluffy! I think next time I would use only 2 Tbsp butter just to cut down on the fat content. Thanks for sharing, I will make these again!
These were great! I made about 50 pancakes and froze them. It's so nice to have them on hand.
First I watched Alton's you tube video, which includes science of buttermilk. This plus a recipe I use in "Simply Colorado" (1997), caused me to experiment: 1. No buttermilk in home, so I whisked about 2 Tbsp plain yogurt to non-fat milk to measure 1 cup. I mixed the separated egg as Alton does. 2. Used double the amounts of baking soda and baking powder, like the other recipe. (I didn't add sugar, since I've had pancakes burn on my griddle & electric stove. Next time I may use only 1 Tbsp sugar per cup of flour.) <br/> Thanks for the griddle temp (medium low) in your recipe MaMa's Apprentice, I finally had pancakes which did not burn. :)
The liquid to flour ratio is way off. My first batch I looked at the batter thinking it was a bit thick. Of course I figured that out after the first pancake was on the griddle. I added more buttermilk. Nope... still too thick. Brown and golden on the outside... raw on the inside. Never had that happen to me when doing pancakes from the box. I did split one in half and cooked the raw middle and it was delicious... just that ratio being off is potential for trouble. 4 for flavor... 1 for accuracy.
A touch of vanilla would enhance this just abit! Lotus.
Loved these! The kids ate them up! Served them with strawberry-rhubarb jam--yum!
This has become my go-to pancake recipe. They are so very thick and fluffy. Topped with my maple pecan syrup... mmm! Thanks for sharing!
Fantastic! Oh Alton, how do you do it. I used less butter (like you) and I made my own buttermilk with lemon juice. I've tried it with real eggs and with powdered egg substitute - both great. Wonderful both ways. Love love love. Also, King Arthur White Whole Wheat flour works great - helps keep them super light and fluffy.