Yes, this is the cracker barrel pancake recipe. I use 2-3 c. of buttermilk, some buttermilk is thicker than others. You want a fairly thin batter and a very hot pan. I use 475 on my griddle. The sugar and butter is key to the browning factor and taste. This aren't thick pancakes, enjoy
I'm also a huge fan of Cracker Barrel pancakes and this recipe was the best. I also think the baking soda recipe is a typo. I used 1 teaspoon. I did an extra step to ensure fluffle pancakes. I whipped the eggwhites separately till they had stiff white peaks and folded it into the batter after mixing all other ingredients. Viola!They came out the best ever.
This is a great recipe, however, I think you mistyped the amount of baking soda to add. I used about 1teaspoon. They were great and had a nice flavor reminiscent of Cracker Barrel's.
These were great. The amount of baking soda is correct, 2 tsp. I added a little more sugar, some vanilla, and a little more buttermilk. They were fluffy and yummy, and this is now my go to recipe for pancakes.
I love pancakes but I've never really liked pancakes at home until I found this recipe! I love how you can achieve crispy edges like you get at the Cracker Barrel. My wife thinks that the taste is a little too salty or sour, but I think it's great.
So I made this recipe twice. First to the letter, the second time this morning adding baking powder and they still come out heavily wet and batter tasting in the middle. Any suggestions?
First try baking soda was too much for my taste. Second try, I 1/2 original recipe and reduced baking soda by 1/2 the original recipe. I added 1/4 tsp cinnamon and 1/2 tsp vanilla, and 1/4 to 1/2 cups blueberries.
Delicious! (1) Yes! 2t. Baking soda as the recipe states, it's not a mistake (2) gently mixed the batter until *just* incorporated, I did not worry about every single lump (3) doubled the sugar (4) added 1t. pure bourbon vanilla extract (5) beat the egg whites separately until light and completely frothy and gently folded them into the batter. Mine turned out amazingly flavorful and SUPER fluffy, not thin pancakes at all. I didn't even get the egg whites to soft peak stage as a previous reviewer suggested.
WONDERFUL!!!! My first one was a little thick, and thus a little undercooked (I didn't want to burn it). The thickness may be due to the fact that I did not sift the flour. When I added a bit more buttermilk to the remaining batter, it was much better. I fried mine in shortening and a bit of butter! The edges were crispy, just like at Cracker Barrel. If you use shortening, I would not suggest a high heat, 375 on a griddle is plenty hot. If the heat is too hot, they will burn before they are thoroughly cooked. I served mine with syrup that I purchased at Cracker Barrel, and of course Butter! (No more mixes for me!) Make these for a special breakfast and forget the fat and calories for one morning!