Are you in the mood for some fluffy, lick-your-fingers pancakes that are guaranteed to make you do a happy dance at the breakfast table? Look no further folks, because I’ve got the ultimate recipe for you. And the best part? It comes from the pancake king himself – Alton Brown.
Now, I know what you’re thinking. “Who is Alton Brown and why should I trust him with my precious pancake-making skills?”. Well, my friend, let me tell you, Alton Brown is no ordinary chef. He’s like the Willy Wonka of the food world, except instead of making chocolate, he creates culinary masterpieces that will leave you weak in the knees.
So, without further ado, let’s dive into the recipe. But warning, you may want to grab a napkin to catch your drool.
First up, we have Alton Brown’s Buttermilk Pancakes. Trust me when I say, these babies are the real deal. We start off with a fluffy, pillowy base that melts in your mouth. To top it off, we sprinkle on some juicy blueberries or strawberries (or both if you’re feeling wild) that’ll add a pop of sweetness to every bite.
For the pancake batter, you’ll need:
– 2 cups all-purpose flour
– 2 teaspoons baking powder
– 1 teaspoon baking soda
– 1 teaspoon salt
– 3 tablespoons sugar
– 2 eggs
– 2 cups buttermilk
– 4 tablespoons unsalted butter, melted
– Blueberries or strawberries (optional)
Mix together the flour, baking powder, baking soda, salt, and sugar in a large bowl. In a separate bowl, whisk together the eggs, buttermilk, and melted butter. Combine the wet and dry ingredients and whisk until you have a smooth, lump-free batter.
Now, if you’re feeling fancy, throw in a handful of blueberries or strawberries into the batter. But trust me, these pancakes are just as delicious without any fruit.
Heat up a non-stick pan or griddle over medium heat. Once heated, lather on some unsalted butter to prevent sticking. Pour on about ¼ cup of batter for each pancake and cook for 2-3 minutes on each side, or until golden brown.
Time for the pièce de résistance – toppings. Drizzle on some maple syrup for that classic pancake taste. Or, if you’re feeling adventurous, whip up a homemade blueberry or strawberry compote to add an extra fruity punch.
Next on the menu, we have Alton Brown’s Fluffy Pancakes. And let me tell you, these pancakes are the epitome of cloud-like goodness. They’re made with a secret ingredient that you’d never guess – seltzer water! Trust me, this little addition is what takes these pancakes from good to mind-blowingly great.
For the pancake batter, you’ll need:
– 2 cups all-purpose flour
– 2 teaspoons baking powder
– 1 teaspoon baking soda
– 1 teaspoon salt
– 1 tablespoon sugar
– 2 eggs
– 2 cups seltzer water
– 4 tablespoons unsalted butter, melted
– Blueberries or strawberries (optional)
Mix together the flour, baking powder, baking soda, salt, and sugar in a large bowl. In a separate bowl, whisk together the eggs, seltzer water, and melted butter. Combine the wet and dry ingredients and whisk until you have a smooth, lump-free batter.
Again, you can toss in some blueberries or strawberries into the batter if you’re feeling fruity.
Heat up a non-stick pan or griddle over medium heat. Once heated, lather on some unsalted butter. Pour on about ¼ cup of batter for each pancake and cook for 2-3 minutes on each side, or until light and fluffy.
For toppings, the options are endless. Go classic with some butter and maple syrup. Or, switch it up with some whipped cream and fresh berries. Heck, why not throw on some chocolate chips while you’re at it? Live your best pancake life, my friend.
And there you have it folks, two tried and true pancake recipes from the mastermind Alton Brown himself. So go ahead, whip up a batch (or two) and have a pancake party by yourself or with your loved ones. I guarantee it’ll be a morning to remember. Happy cooking!
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