Mademoiselle calls and asks for this recipe regularly! So, here it is for easy access and for us to share. It was Mimi’s mother’s weekly go-to recipe to feed five hungry kids, each wanting either a pancake or a waffle. The recipe works perfectly for both and makes a particularly spectacular blueberry pancake. However, Mimi asks that you make her one important promise before you enjoy this recipe. Only use real maple syrup! That fake stuff does not do justice to the taste of the batter!
Perfect Pancake and Waffle Batter
2016-05-01 14:36:05
A versatile buttermilk pancake and waffle mix.
Prep Time
10 min
Total Time
20 min
Ingredients
- 2 Cups All-Purpose Flour
- 2 Teaspoons baking powder
- 1 Teaspoon baking soda
- 1/4 Teaspoon salt
- 3-4 Tablespoons Sugar
- 2 Large Eggs, Lightly Beaten
- 3 Cups Buttermilk
- 4 Tablespoons melted butter
- 1 cup blueberries (optional)
Instructions
- Heat waffle iron or a griddle to 375 degrees. Butter griddle and waffle iron.
- Whisk dry ingredients together in large mixing bowl.
- Make a well in the center of dry ingredients.
- In another bowl or large measuring container combine buttermilk and eggs, mix well.
- Melt butter and let cool.
- Add cooled butter to liquids.
- Add wet ingredients into well of dry ingredients and mix quickly with a whisk.
- Using a 1/2 cup measure ladle onto griddle for pancakes or waffle iron.
- For, pancake wait until bubbles appear on top and then turn. About 2 minutes per side.
- Keep heated in a 175 Degree oven.
Notes
- Keep buttermilk powder on hand in the pantry so if you do not have the fresh buttermilk, you can make this substitution.
- Use only fresh blueberries. Frozen make the batter too runny. If using, simply scatter a few berries into the batter right after you pour on the griddle.
Adapted from GLinda's Recipe Repretorie
Adapted from GLinda's Recipe Repretorie
Because I Say So https://www.becauseisayso.com/
The fine art of Shelly Lewis Stanfield
The Charleston Academy
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