Classic Buttermilk Pancakes

From Lou Seibert Pappas's Pancakes & Waffles, page 13.

I was given this book along with a waffle maker at my bridal shower, and although I frequently found myself staring dreamily at the recipes and pictures, I am embarrassed to admit that until recently I had only ever made two (Caramel-Pecan Waffles and Swiss Whipped Honey Butter).  But then I gave these buttermilk pancakes a go, and I love them!  Typically I prefer something heartier (whole wheat, multigrain, oatmeal) or exciting (Pumpkin Spice).  Combine these with the delicious Buttermilk Syrup that I stole from my sister over at Rate the Plate Utah, though, and I can't help loving these yummy, fluffy, melt-in-your-mouth pancakes.  Mmmm.

Yield: about fourteen 4" pancakes


2 cups all-purpose flour
2 tsp. sugar
1 tsp. baking powder
1 tsp. baking soda
1/4 tsp. salt
2 large eggs, separated
2 cups + 2 Tbs. buttermilk
2 Tbs. unsalted butter, melted, or canola oil

In a bowl, combine the flour, sugar, baking powder, baking soda, and salt.  In a small, deep bowl, beat the egg whites with an electric mixer until soft, glossy peaks form.  In another bowl, beat or whisk together the egg yolks, buttermilk, and butter.  Add the buttermilk mixture to the dry ingredients and mix just until combined.  Fold in the egg whites.

Heat a griddle or large skillet over medium heat and grease lightly.  For each pancake, spoon or pour about 1/4 cup batter onto the hot griddle.  Cook until bubbles appear on the surface and the edges look dry, about 2 minutes.  Turn over and cook until golden brown, about 1 minute more.  Serve immediately or transfer pancakes to a baking sheet and keep warm in a 200F oven.  Bake remaining batter as directed.  Top with butter and maple syrup, Swiss Whipped Honey Butter, or Maple Sugar-Pecan Butter.

Buttermilk Syrup

From Rate the Plate Utah.

I fully realize that if you read my blog, you've likely already seen this recipe on my sister's blog.  But oh well, I can't help myself!  It's kind of like those Pumpkin Spice Pancakes I posted in December: I can't get enough.  As soon as my first batch was out, I made another.  It's like I have to have it in my fridge at all times.  Maple syrup just doesn't cut it anymore!  My 3-year old is even addicted to the stuff (okay, so that's no surprise--it's sugar).  Forgive the lack of a decent picture.  Syrup is apparently hard for me to photograph.

This is a terrible picture, but at least you can see how deliciously thick and gooey the syrup is, even after sitting on my hot pancakes.

1 cup butter

1 cup buttermilk

2 cups sugar

2 Tbs. corn syrup

2 tsp. vanilla

1 tsp. baking soda

Put butter, buttermilk, sugar, & corn syrup in a large pot.  Bring to a boil, and boil for 3-5 minutes.  Add vanilla & baking soda (it will foam up . . . a lot).  Stir with a wire whisk.  Serve.

Notes:

- I use lite Karo syrup for the corn syrup.

- My 3-quart pot wasn't large enough for the extreme foaminess, so I've switched to my 5-quart pot.  Adding the baking soda is my son's favorite part--he's obsessed with volcanoes and hot lava.

- The syrup becomes thicker and gooier in the fridge.  The last time I made it, I may have overcooked it because it's more like a thick caramel sauce and I have to let it come to room temperature before I can hope to have it run off of the spoon and onto my waiting pancakes.  Still tastes divine, though.

Swiss Whipped Honey Butter

From Lou Seibert Pappas's Pancakes & Waffles, page 74.

Yield: about 1 1/2 cups

2/3 cup honey
8 Tbs. (1 stick) unsalted butter, at room temperature
1/2 cup heavy cream

In a small bowl, combine the honey and butter and beat with an electric mixer until light and fluffy.  Add the cream and beat until blended.  Spoon into a small bowl and serve or cover and refrigerate for up to 1 week.

Note:
- I really like adding cinnamon to ours!

Guest Post on Taming of the Celiac Sprue

Riskrem (a Norwegian Christmas dessert)

My friend Erin invited me to be a part of the holiday guest post series on her blog, Taming of the Celiac Sprue.  Fortunately, I discovered that two of my family's traditional Christmas desserts are gluten free!  It's been a lot of fun to see what other guests have posted about their favorite traditions and recipes, just as I had a good time last night typing up my (lengthy) post.

Click HERE to check out my post on her blog.

Pumpkin Spice Pancakes

From Annie's Eats.

Yes, more pumpkin.  I've gone a little pumpkin crazy, okay?  Pumpkin pie doesn't quite have the same appeal for me that it did when I was a kid, and so I guess I've been making up for the lack of pumpkin in other ways this Fall.  Anyway.  These pancakes are wonderful!  The day after I finished off the first batch, I made another.  It's like pumpkin pie, but better.  Much better.  I like to eat mine with maple syrup and a big scoop (dollop? not here) of sweetened whipped cream.  Mmm.  Just thinking about it makes me want to make them again.

1 1/4 cups all-purpose flour
2 Tbs. brown sugar
2 tsp. baking powder
1/4 tsp. salt
3/4 tsp. ground cinnamon
1/4 tsp. ground nutmeg
Dash of ground ginger
Dash of ground cloves
1 cup milk
1/2 cup pumpkin puree
1 large egg
2 Tbs. vegetable oil or melted butter

In a large mixing bowl, combine flour, brown sugar, baking powder, salt, and spices.  In a separate bowl (or large liquid measuring cup), mix together milk, pumpkin puree, egg, and oil or butter.  Add the wet ingredients to the dry ingredients and whisk together just until combined.  Lumpy batter is perfectly acceptable.

Drop 1/4 to 1/3 cup batter onto a greased skillet or griddle heated over medium.  When edges are dry and little bubbles begin to form on the top, carefully flip with a spatula and cook the second side until golden brown, a couple more minutes.

Repeat with the rest of the batter until it has all been cooked.

Notes:
- I really like to eat mine with maple syrup and sweetened whipped cream.
- I have also used buttermilk instead of the milk when I was trying to use it up.
- You can keep the cooked pancakes warm in a 200F oven while you finish using up the rest of the batter.
- I like to freeze leftover pancakes (regardless of what kind they are) wrapped in plastic wrap and/or in freeze bags with the air squeezed out.  To reheat, stick a couple of them in the microwave for 30-40 seconds and then finish in the toaster at a low setting, just to take out the sogginess crisp up the outside a little bit.

Honey Cinnamon Milk

From Healthy Cooking (Aug./Sept. 2011), page 47.

My husband and I tried this out one night when we wanted something slightly sweet before bed . . . just not hot chocolate.  It was exactly what we were looking for!  A little sweet with a bit of cinnamon.  Comforting.  Relaxing.  Yummy.  FYI: It's better at night than it is in the morning.  I don't know why.

Prep./Total Time: 10 min.

Yield: 1 serving

1 cup fat-free milk

1 cinnamon stick (3 inches)

Dash ground nutmeg

Dash ground allspice

1 1/2 tsp. honey

In a small saucepan, combine milk, cinnamon stick, nutmeg, and allspice.  Cook and stir over medium heat until heated through; whisk in honey.  Serve warm; garnish with cinnamon stick.

Notes:

- The first time we made this, we didn't have cinnamon sticks, so I think we used 1/4 tsp. ground cinnamon per serving.

Nutrition Facts:

1 cup = 117 calories, trace fat (trace saturated fat), 5 mg cholesterol, 103 mg sodium, 21 g carbohydrate, trace fiber, 8 g protein

Pumpkin Muffins

Adapted from Baking: From My Home to Yours (Dorie Greenspan) via Perry's Plate.

I was craving something pumpkiny after Halloween ended and made my husband pick up a can of pumpkin puree at the store one day, even though he's not so fond of the stuff.  These muffins are so delicious!  Not too sweet, with just the right amount of pumpkin and spices.  Even my husband admitted that they were good, for a pumpkin muffin (he based his opinion on texture).  Our toddler was really excited about them and has eaten the equivalent of maybe one muffin; when it comes down to it, he's a cereal boy like his daddy.  So that leaves me.  I made these probably four days ago . . . and we have one muffin left. *sigh*  Good thing there's more pumpkin in the fridge.

Yield: 12 muffins

1 1/2 cups all-purpose flour
1/2 cup whole wheat flour
2 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. salt (omit if using salted butter)
3/4 tsp. cinnamon
1/2 tsp. ground ginger
1/8 tsp. freshly ground nutmeg
Pinch of ground allspice
1 stick (8 Tbs.) unsalted butter, room temperature
1/2 cup sugar
1/4 cup packed brown sugar
2 eggs
1/2 tsp. vanilla
3/4 cup canned unsweetened pumpkin puree
1/4 cup buttermilk
3/4 cup chopped pecans or walnuts, optional
About 1/3 cup slivered almonds, for topping

Preheat oven to 400F.  Prepare muffin pan by lining with paper cups or greasing 12 molds.

In a medium mixing bowl, whisk together flour, baking powder, baking soda, salt, and spices.

In a large mixing bowl (or the bowl of a stand mixer), beat the butter at medium speed until soft.  Add both sugars and continue to beat until light and smooth.  Add eggs, mixing after each addition, then beating for one minute after the eggs are incorporated.  Beat in vanilla.  On low speed, mix in the pumpkin and buttermilk, then add the dry ingredients in a steady stream, mixing only until they disappear.  Stir in nuts.

Divide the batter evenly among a dozen muffin cups and sprinkle a few slivered almonds over the top of each.  Bake for 20-25 minutes or until a toothpick inserted into the center of the muffins comes out clean.  Cool for 5 minutes, then transfer muffins to a cooling rack.

Notes:
- The recipe originally called for 1/2 cup golden raisins and 1/2 cup nuts, but I don't do raisins.  It also called for 1/3 cup unsalted sunflower seeds for the top, but I didn't have those and used the almonds instead.
- Don't be tempted to under-fill the muffin cups or divide the batter between more than 12 cups.  They will be very (and I mean it) full--to the point that the batter will likely be higher than the sides of your muffin pan.  But since it's pretty thick, you won't end up with a big runny mess.  Just trust me.