Ever heard the saying, “It’ll make you wanna slap yo’ mamma”? It’s used in the South to refer to exceptionally great food.
Well, I don’t know if I’d go quite that far with this Perfect Pancake Recipe, but they are so good they make strangers want to tell you about them at the grocery store! Seriously, it happened!
The week before Thanksgiving I was standing at the meat counter of my favorite grocery store, trying to decide what in the world to have for dinner. Another thing we do in the South is talk to strangers. So, I commented to the older gentleman standing beside me how difficult it is to decide what to have for dinner leading up to the Thanksgiving Feast. He agreed then immediately added, “Ever do breakfast for dinner? What about Pancakes?”
He then began telling me about this amazing recipe he saw in a Southern Living Magazine he was looking through at the doctor’s office. He told me they we called “Pam-cakes” after the creator of the recipe who works in the test kitchen there at Southern Living. He and his wife tried them and loved them. They couldn’t eat the whole batch so they froze the rest. They were excited about their son coming for Thanksgiving and bringing out the Pam-cakes for him to try.
The funniest thing about this whole conversation is….I knew exactly the recipe he was talking about! I had also seen the recipe in my SL and knew immediately we had to try them. It took me a lot longer to get around to it than I wanted, to but it finally happened.
Here’s the Recipe:
- 1 3/4 cup all-purpose flour (White Lily if you can get it)
- 2 tsp sugar
- 1 1/2 sp baking powder
- 1 tsp baking soda
- 1 tsp salt
- 2 cups buttermilk
- 2 eggs
- 1/4 cup butter – melted
In a large bowl, mix together first 5 ingredients. Set aside
In a small bowl ( I use the measuring cup, just add milk first) whisk together mild and eggs
Pour the milk mixture into the flour mixture and stir just until blended
Add melted butter and stir gently – batter will be lumpy
Let stand for 5 minutes to “proof”
*Batter will get slightly thicker and “puff” up as if it’s rising*
Heat skillet or griddle to 350 degrees
Butter or spray to prevent sticking
Using a ladle or measuring cup, pour batter onto hot griddle using about 1/4 cup for each pancake
When bubbles start to form and edges are dry, flip (about 3-4 minutes)
Cook about 3-4 minutes on that side or until done
Keeping Warm:
Pancakes usually need to be cooked in batches but tend to cool quickly. To keep them warm preheat oven to 200 degrees. As pancakes come off the griddle, place in a single layer on baking sheet and keep in the oven until ready to serve. Will hold up to 30 minutes.
Optional:
Each member of our family tends to like a different “type” of pancake. Some like chocolate chip, some blueberry and some pecan. I usually make some of each by adding the desired add-in to the individual pancake as soon as the batter is placed on the griddle. Most recipes tell you to stir them into the whole bowl of batter but this works well and allows you to offer lots of options.
Perfect Pancake Recipe aka Pam-cakes
2016-02-23 21:33:43
Serves 4
Light, fluffy and irresistable! So good they'll make you'll want to tell strangers at the grocery store about them.
Prep Time
15 min
Cook Time
20 min
Total Time
40 min
Prep Time
15 min
Cook Time
20 min
Total Time
40 min
Ingredients
- 1 3/4 cup all-purpose flour (White Lily if you can get it)
- 2 tsp sugar
- 1 1/2 sp baking powder
- 1 tsp baking soda
- 1 tsp salt
- 2 cups buttermilk
- 2 ggs
- 1/4 cup butter – melted
Instructions
- In a large bowl, mix together first 5 ingredients
- In a small bowl ( I use the measuring cup, just add milk first) whisk together mild and eggs
- Pour the milk mixture into the flour mixture and stir just until blended
- Add melted butter and stir gently – batter will be lumpy
- Let stand for 5 minutes to “proof”
- *Batter will get slightly thicker and “puff” up as if it’s rising*
- Heat skillet or griddle to 350 degrees
- Butter or spray to prevent sticking
- Using a ladle or measuring cup, pour batter onto hot griddle using about 1/4 cup for each pancake
- When bubbles start to form and edges are dry, flip (about 3-4 minutes)
- Cook about 3-4 minutes on that side or until done
Keeping Warm
- Pancakes usually need to be cooked in batches but tend to cool quickly. To keep them warm preheat oven to 200 degrees. As pancakes come off the griddle, place in a single layer on baking sheet and keep in the oven until ready to serve. Will hold up to 30 minutes.
Optional
- Each member of our family tends to like a different “type” of pancake. Some like chocolate chip, some blueberry and some pecan. I usually make some of each by adding the desired add-in to the individual pancake as soon as the batter is placed on the griddle. Most recipes tell you to stir them into the whole bowl of batter but this works well and allows you to offer lots of options.
By Pam from Southern Living Test Kitchen
O Taste and See https://otasteandseeblog.com/
