COPYCAT CRACKER BARREL PANCAKES
I am an absolute pancake fiend! From time to time we make trips to Cracker Barrel for my all time favorite pancakes. Unfortunately, it is hard for me to justify paying about $10 for a plate of white flour in a noisy room. The truth is you can make excellent pancakes at home for pennies on the dollar and never have to wait for a table.
THIS CRACKER BARREL PANCAKE RECIPE IS MY MASTERPIECE
I have been messing around with pancake recipes for about six months now. I have pretty much tried every option out there. Milk, Belgian buttermilk, low fat buttermilk, cream, loads of butter, flour measurement techniques, sugar options, cooking styles, store bought mixes and on and on.
Ingredients
For Pancakes
2 cups flour measured with spoon, not sifted (See note)
2 tsp. baking soda
1 tsp. salt
3 Tbsp. granualted sugar
2 eggs
2 1/3 cups low fat buttermilk don't use anything above 1%
butter for cooking
For Pancake Mix
10 cups 10 cups all - purpose flour measured with spoon, not sifted (see note)
1 cup granulated sugar
2 Tbsp. + 1 tsp. baking soda
5 tsp. salt
Instructions
To Make Pancakes
Preheat a pancake griddle to 350. Peel the paper off of one end of a stick of butter and set on a plate next to the griddle for greasing.
Whisk eggs and buttermilk together in a medium bowl. Add flour*, baking soda, salt, and sugar. Whisk just until combined.
Rub butter in a circle on the griddle and drop 1/2 cup of batter into the butter spot. I like to use a large ice cream scoop for this. As soon as the batter hits the griddle, level it out and smooth it quickly into a circle with the back of the ice cream scoop.
The pancakes should be flipped when the 2nd bubble pops. This will take about two minutes on most griddles. Flip the pancake and cook on the second side until no longer doughy.
Every time you put new batter on the griddle you need to butter it again.
Pancakes should be served piping hot off the griddle. Stacking them up or holding them in an oven can cause them to lose the crunchy outside and / or become tough.
THIS CRACKER BARREL PANCAKE RECIPE IS MY MASTERPIECE
I have been messing around with pancake recipes for about six months now. I have pretty much tried every option out there. Milk, Belgian buttermilk, low fat buttermilk, cream, loads of butter, flour measurement techniques, sugar options, cooking styles, store bought mixes and on and on.
Ingredients
For Pancakes
2 cups flour measured with spoon, not sifted (See note)
2 tsp. baking soda
1 tsp. salt
3 Tbsp. granualted sugar
2 eggs
2 1/3 cups low fat buttermilk don't use anything above 1%
butter for cooking
For Pancake Mix
10 cups 10 cups all - purpose flour measured with spoon, not sifted (see note)
1 cup granulated sugar
2 Tbsp. + 1 tsp. baking soda
5 tsp. salt
Instructions
To Make Pancakes
Preheat a pancake griddle to 350. Peel the paper off of one end of a stick of butter and set on a plate next to the griddle for greasing.
Whisk eggs and buttermilk together in a medium bowl. Add flour*, baking soda, salt, and sugar. Whisk just until combined.
Rub butter in a circle on the griddle and drop 1/2 cup of batter into the butter spot. I like to use a large ice cream scoop for this. As soon as the batter hits the griddle, level it out and smooth it quickly into a circle with the back of the ice cream scoop.
The pancakes should be flipped when the 2nd bubble pops. This will take about two minutes on most griddles. Flip the pancake and cook on the second side until no longer doughy.
Every time you put new batter on the griddle you need to butter it again.
Pancakes should be served piping hot off the griddle. Stacking them up or holding them in an oven can cause them to lose the crunchy outside and / or become tough.
0 Response to "COPYCAT CRACKER BARREL PANCAKES"
Posting Komentar