Ingredients with Measurements:
- 2 cups all-purpose flour
- 2 tablespoons sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 cups buttermilk
- 2 eggs
- 2 tablespoons melted butter
- 2 tablespoons vegetable oil
- Maple syrup, for serving
Special Equipment Needed:
- Large bowl
- Whisk
- Non-stick pan or griddle
- Spatula
Step-by-Step Instructions:
1. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
2. In a separate bowl, whisk together the buttermilk, eggs, melted butter, and vegetable oil.
3. Pour the wet ingredients into the dry ingredients and whisk until just combined. Do not overmix.
4. Heat a non-stick pan or griddle over medium heat.
5. Grease the pan with butter or oil.
6. Pour ¼ cup of batter onto the pan for each pancake.
7. Cook for 2-3 minutes, until the edges start to turn golden brown.
8. Flip the pancakes and cook for another 2-3 minutes, until the other side is golden brown.
9. Serve the pancakes with maple syrup.
Time:
Preparation Time: 10 minutes
Cooking Time: 10 minutes
Temperature: Medium heat
Serving Size: 4-6 pancakes
Nutritional Information: Not available
Substitutions for Ingredients:
- For the all-purpose flour, you can use whole wheat flour or gluten-free flour.
- For the buttermilk, you can use almond milk or oat milk.
- For the eggs, you can use flax eggs or chia eggs.
Variations:
- You can add 1 teaspoon of ground cinnamon or nutmeg to the batter for extra flavor.
- You can add 1/2 cup of chopped nuts or dried fruit to the batter for added texture.
- You can top the pancakes with fresh fruit, yogurt, or whipped cream.
Tips and Tricks:
- Make sure the pan is hot before adding the batter.
- Use a measuring cup to pour the batter onto the pan for even-sized pancakes.
- Don’t overmix the batter, as this will make the pancakes tough.
Storage Instructions:
- The pancakes can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
- To reheat the pancakes, place them on a plate and microwave for 30-60 seconds.
Presentation Ideas:
- Serve the pancakes with a dollop of whipped cream and a sprinkle of cinnamon.
- Stack the pancakes on a plate and top with fresh fruit and a drizzle of maple syrup.
Garnishes:
- Whipped cream
- Fresh fruit
- Nuts
- Dried fruit
Pairings:
- Bacon
- Sausage
- Eggs
- Fruit
Suggested Side Dishes:
- Hash browns
- Fruit salad
- Yogurt
Troubleshooting Advice:
- If the pancakes are too thick, add a little more buttermilk to the batter.
- If the pancakes are too thin, add a little more flour to the batter.
Food Safety Advice:
- Make sure to use fresh ingredients and cook the pancakes thoroughly.
- Do not leave the pancakes out at room temperature for more than 2 hours.
Food History:
- Elephant ear pancakes are a traditional breakfast dish in many cultures, including American, French, and German.
Flavor Profiles:
- The pancakes are slightly sweet, with a hint of buttery flavor.
Serving Suggestions:
- Serve the pancakes with a side of bacon or sausage.
- Top the pancakes with fresh fruit and a drizzle of maple syrup.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
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Taste: Sweet, Savory, Buttery, Maple, Maple-Flavored