The making and eating of pancakes is an old tradition for Fat Tuesday (aka Mardis Gras) that came from people wanting to use up their lard (fat) and rich ingredients before Lent began.
Because writing fiction with recipes is our business, my husband and I decided to do a roundup of fiction and pancake recipes for you today, one we hope you’ll flip for...
Hey, no groaning. Puns are our business, too.
|Perfect Pumpkin Pancakes with warm |
Butter Pecan Syrup
|The Best Oatmeal Pancakes|
with a dairy-free option
|Buckwheat Pancakes with |
gluten-free and dairy-free options
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1-1/2 to 2-1/2 cups low-fat buttermilk
(or regular milk with 1 tsp lemon juice)
1 teaspoon pure vanilla extract
2-1/2 cups all-purpose flour
3 Tablespoons white, granulated sugar
1/4 teaspoon salt
3 teaspoons baking powder
Step 1 - Make Batter: Melt the butter and set aside to cool a bit. In a mixing bowl, whisk together the eggs, vanilla, and 1-1/2 cups of the buttermilk (or regular milk with lemon added). Add flour, sugar, salt, baking powder, and finally the melted butter. Stir together the ingredients into a lumpy batter, do not over-mix. Now consider the thickness of the batter.
Step 2 - Adjust Thickness: If you like thicker, heavier pancakes, you may be good to go at this point. I usually add 1/2 cup or more of buttermilk (or milk). Depending on your climate, you may need to add even more to get the batter to your desired thickness (or thinness). Again, the batter should be lumpy, not smooth, and do not over-mix or you'll develop the gluten in your flour and your pancakes will be tough instead of tender.
Step 3 - Ladle, Flip, and Serve: You can either make the pancakes immediately or allow the batter to sit in the refrigerator (and hydrate) for up to an hour. Ladle the batter onto a pre-heated, non-stick griddle or skillet. TIP: If you have a good quality, non-stick griddle or skillet that's completely clean of residue, you will see prettier pancake results without oil or grease. Butter, cooking spray, and oil will all produce mottled surfaces on your cakes. When the tops begin to bubble, flip. Serve with butter and syrup. These pancakes are amazing when served with homemade blueberry syrup/compote. See the recipe below...
Fresh Blueberry Syrup/Compote
2 pints blueberries
1/2 cup white, granulated sugar
Remove from heat and serve immediately over pancakes, ice cream, slices of angel food or pound cake. To store, allow to come to room temperature then pour into an airtight container and keep in the refrigerator.
|Pumpkin Pancakes with warm|
Butter Pecan Syrup