GRANDMA BEARS RECIPE
This is a thinner, tender pancake, almost a cross between the more typical pancake and a crepe. The version here is half of the original recipe and represents making about 12 rather than the 24 pancakes of the full recipe. A serving here is considered 4 pancakes or about 150 grams or 3 oz. and approximately 250 calories, one quarter only from fat. (This recipe may have been used in our family from the late 1800’s or even earlier).
1 cup buttermilk (or more)
1 cup flour
1/2 teaspoon baking soda
1 egg, slightly beaten
1/2 teaspoon salt
1 tablespoon melted butter (also needed: butter for the pan)
Note: Possible substitutions for buttermilk (sometimes called sour milk) are: 1 tablespoon of lemon juice or vinegar plus enough whole milk to make 1 cup - let stand 5 minutes before using, OR use 1 cup of plain yogurt OR use 1 cup whole milk plus 1 3/4 teaspoons cream of tartar.
Mix buttermilk, flour, soda, salt and beaten egg.
Mix briefly. You may need a few more tablespoons of buttermilk to achieve a somewhat thin batter that remains lumpy (stirring until lumps are gone creates a tougher pancake).
Heat fry pan to medium heat or a bit higher and add 2 to 3 tablespoons of butter. Remove 1 tablespoon of the butter you have just melted in the fry pan and add to the batter mix. Fry a test sample, turning cake to other side when bubbles are present on surface, edges are a bit dry, and a quick peak underneath shows a golden brown color.
I typically make two separate batches of four cakes each and a final extra-large one using the rest of the batter, adding a bit of butter to the pan between batches.
Note: If butter in pan is becoming dark between batches just carefully take a few paper towels to wipe it out before adding fresh butter for the next go-round.
Makes 3 servings (4 pancakes each).
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