Monday, February 21, 2011


Yep, that's right,

National Pancake Week

is here!!!

Come one, come all. Everybody likes pancakes and everybody has their own version of batters.

Post yours in the comments section so that we can compare.

As for me, mine's after the jump

Basic Buttermilk Pancakes

Image : Posies Place

  • A Cast Iron Griddle, Skillet, Non-Stick Skillet, or an Electric Griddle
  • Two (2) Large Mixing Bowls
  • Wire Whisk
  • Spatula
  • Measuring Cups and Spoons

  • 5 Large Eggs
  • 1.5 cups (355 ml.)  Half and Half
  • 6 tablespoons Unsalted Butter, melted
  • 5 cups (1.2 l.) Buttermilk
  • 5 cups All-Purpose Flour, sieved
  • 5 teaspoons Baking Powder
  • 5 teaspoons Baking Soda
  • 1 small pinch Kosher Salt (Optional)
  • 5 tablespoons Caster Sugar


In a Large Bowl, whisk together the Eggs, Half and Half, melted Butter, and Buttermilk.

Combine the Flour, Baking Powder, Baking Soda, and Sugar in another bowl.

Stir into the wet ingredients just until blended.

Adjust the thickness of the batter to your liking by adding more Flour or Buttermilk if necessary.

Heat the cast iron griddle, or whatever type of pan you are using, over medium heat, and rub with Butter.

Pour 1/4 cupfuls of batter onto the skillet, and cook until bubbles appear on the surface. Flip with a spatula, and cook until browned on the other side. Continue with remaining batter.


Personally, I'm a purist, just a little more butter on each Pancake and some Grade A Vermont Maple Syrup is all I need. However, serve these any way you see fit. Like with jams, preserves, jellies, fruit, sugar and cinamon, ice cream, etc.

If you're not going to eat them right away, they will keep nice, warm, and fluffy in a 200°F (93°C) oven until you're ready.

Serves about four (4) hungry guys


This is a very basic recipe and can be tripled or quadrupled as necessary. Additionally, if for some completely baffling reason you have some of these leftover, they freeze wonderfully and can be popped into the toast-r-oven at a moment's notice.

Pizza-Pancakes anyone????

Above recipe ©2011 Wait At The Bar

Now, for those of you too lazy to make your own batter, our good friends over at the General Mills Corporation and Betty Crocker® has a 77 year old family staple, and we're not talkin' 'bout Gran'ma here.

Behold :

Big Batch Pancakes

1 box (60 oz) Original Bisquick® mix
12 eggs
7 1/4 cups milk

  1. Brush griddle with vegetable oil; heat griddle to 375°F. (Cooking surface is the proper temperature if pancakes are golden after cooking 1 minute 15 seconds on first side, 1 minute on the second.)
  2. In 6- to 6 1/2-quart bowl, stir all ingredients with wire whisk or hand beater until well blended. Pour batter by scant 1/4 cupfuls or spoon batter by #24 scoop onto hot griddle.
  3. Cook until edges are dry. Turn pancakes; cook until golden brown. (Griddle may need to be oiled between batches.)
Makes 90, yes you read that right, 90 pancakes, because, after all, one can never have too many pancakes, right?

Recipe and Logo courtesy : Betty Crocker®

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