Ultimate Fluffy Pancakes - Secret Recipe Club

It's time once again for another Secret Recipe Club post (I promise the Chocolate Chip Cookie Quest will continue tomorrow). The Secret Recipe Club, hosted by Amanda of Amanda's Cookin', is so cool. Each month, you get assigned to another person's blog and someone else gets assigned to yours. Then, you both get to choose a recipe to make and post. Easy-peasy and totally fun. If you want to get in on the fun too, just click HERE.

I've been a longtime follower of Rochelle's blog, The Pretend Chef. She and I have even made each other's recipes before and posted about them. So, I was absolutely thrilled to find out that she was my secret assignment for this month.




There was so much to choose from but, after looking through her blog, I finally knew what I wanted to make. You see, a while back, I made Alton Brown's pancakes and posted about how good they were. She then made them and loved them as well. But, two weeks later, she posted about another pancake recipe, one that she said was even lighter and fluffier. Well, I just had to take that challenge, so I decided to make her Classic Pancakes and put them to the test.




The recipe is such a simple one. It doesn't require any fancy ingredients or any complicated steps. Yet, even without any razzmatazz, this recipe produces pancakes that are fluffy to the max. Mine rose at least three-quarters of an inch high!!!


That's incredible in my book. Spread with a little guava jam, they made the perfect dinner. Even my family agreed that these beat Alton Brown's recipe hands-down. They're definitely a keeper and will be my go-to pancake recipe from here on out.

Thanks to you Rochelle, my breakfast will never be the same again.

Classic Pancakes (from Good Things for Kids: 63 Fun and Easy Recipes the Whole Family Will Love)

1 3/4 c. all-purpose flour
2 Tbsp. sugar
1 Tbsp. baking powder
1/2 tsp. salt
1 1/2 c. milk
2 large eggs
3 Tbsp. vegetable oil (I used melted butter)

If using an electric griddle, heat to 325F. In a large bowl, sift flour, sugar, baking powder, and salt. In a medium bowl, whisk together the milk, eggs, and oil/butter. Pour the liquid mixture over the flour mixture and whisk until combined. Make sure not to overmix the batter.

Grease the griddle or skillet. Set skillet on medium. Once hot, pour 1/3 cup batter for each pancake. Add your mix-ins if desired. Flip when small holes about, about 1 1/2-2 min. (mine took about 30 seconds-1 min.). Cook second side until golden.

This recipe is linked to:
My Meatless Monday
Meat Free Monday
Hearth n' Soul Hop
A Little Birdie Told Me

Fluffiest Pancakes Ever

My family loves buttermilk pancakes, but only if they're super fluffy. So, to please them, I've long been on a search for a recipe that will yield just such a pancake. Well, the search is over and I have one thing to declare - Alton Brown is the MAN!!!

His recipe differs from all others because it requires you to separate the egg and then make two liquid mixtures. The egg white is mixed with the buttermilk and the yolk is combined with the melted butter. Then, these two mixtures are combined before adding it to the dry ingredients. I have no idea scientifically how this works. All I know is that when you flip that pancake over in the pan, it magically puffs up giving you the ultimate light, fluffy pancakes. My family flipped over these pancakes and I'm sure you will too.



Buttermilk Pancakes (Alton Brown)

2 c. flour
1/2 tsp. baking soda
1 tsp. baking powder
1 tsp. salt
1 Tbsp. sugar
1 egg
1 c. buttermilk (or 1 Tbsp. vinegar added to enough milk to make 1 cup)
2 Tbsp. melted butter

Heat a frying pan on medium heat.

Combine the flour, baking soda, baking powder, salt, and sugar and set aside. Whisk together the egg white and the buttermilk in a small bowl. In another bowl, whisk the egg yolk with the melted butter.

Combine the buttermilk mixture with the egg yolk mixture in a large mixing bowl and whisk together until thoroughly combined. Add the liquid ingredients to the dry ingredients. Using a whisk, mix the batter just enough to bring it together, about 10 seconds (resist the urge to work out all the lumps).

Check to see that the griddle is hot by placing a few drops of water onto to the griddle. The griddle/pan is ready if the water dances across the surface.

Lightly butter the griddle or frying pan. Wipe off thoroughly with a paper towel. (No butter should be visible.)

Gently ladle the pancake batter onto the griddle/pan (about 1/4 cup). When bubbles begin to set around the edges of the pancake and the griddle-side of the cake is golden, gently flip the pancakes. It will take about 1 minute on each side.

Serve immediately or remove to a towel-lined baking sheet and cover with a towel. Hold in a warm place for 20 to 30 minutes.

Yield: 8 pancakes

This recipe is linked to:

Made it on Monday

Recipes I Can't Wait to Try

Whisking Wednesdays

Full Plate Thursday

Friday Potluck

Fat Camp Friday

Sweet Tooth Friday

What's Cookin' in the Kitchen

Pumpkin Pancakes

Okay, so remember last year when I got on my pumpkin kick? Well, it appears I'm not quite over it. There were just too many recipes left unmade and I couldn't resist making them, especially since my family was still there to eat them (having people to help you eat the goods is always the determining factor).

So, on a lovely Sunday afternoon, I decided to make pumpkin pancakes as a late lunch. Why lunch you ask? Well, our church meeting now starts at 10:30 in the morning and, since most of us aren't early risers (present company excluded), we usually end up going to church without eating breakfast. Consequently, breakfast for lunch seemed like a great idea.

Making these pancakes was also another good idea. It was a nice change from the usual buttermilk pancakes we were used to. The pumpkin and spice flavors really popped and eating them with maple syrup only intensified the taste, as well as added a little needed sweetness. The next time I make them, I might increase the amount of brown sugar just to see if they can be just as delicious when eaten plain. But, other than that, I wouldn't change a thing because they were a hit!

Pumpkin Pancakes (Allrecipes.com)

1 1/2 cups milk
1 cup pumpkin puree
1 egg
2 tablespoons vegetable oil
2 tablespoons vinegar
2 cups all-purpose flour
3 tablespoons brown sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground allspice (I used 1/2 tsp. nutmeg + 1/2 tsp. cloves)
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon salt

In a bowl, mix together the milk, pumpkin, egg, oil and vinegar. Combine the flour, brown sugar, baking powder, baking soda, allspice, cinnamon, ginger and salt in a separate bowl. Stir into the pumpkin mixture just enough to combine.

Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.

Note: I made a half batch of this recipe and got 9 pancakes.

This recipe is linked to:
Just Another Meatless Monday
Meatless Monday
Delicious Dishes
Hearth n' Soul Hop
33 Shades of Green Tasty Tuesdays
Dr. Laura's Tasty Tuesdays
Tasty Tuesdays
Tempt My Tummy Tuesdays
What's Cooking Wednesday
Whatcha Makin' Wednesdays
Recipes I Can't Wait to Try
Prairie Story Recipe Swap Thursday
Full Plate Thursday