Graham Pancakes

One weekend morning I was very hungry, which usually means I will have a simple breakfast because if it takes too long I will start to get cranky. This particular morning I decided I was in the mood to make pancakes, but unique pancakes. When I came across the idea for adding graham cracker crumbs to pancake batter, I was sold. I enjoyed these with very little syrup so that I could better taste the graham flavor. You can also have them with jam like I made for K (directions below).

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I enjoy making one big pancake with whatever is left of the remaining batter, hence this one that I folded in half for jam:

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Directions for Graham Pancakes

Adapted from America’s Test Kitchen

  • 1 cup graham cracker crumbs
  • 1.5 cups flour
  • 2 Tablespoons sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • Pinch of kosher salt
  • 1 egg
  • 2 Tablespoons melted butter
  • 2 cups buttermilk (I used buttermilk powder with water)
  • Oil

In a large bowl, whisk together the crumbs, flour, sugar, baking powder, baking soda, and salt.

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In a separate medium bowl, mix together the egg and butter, then stir in the buttermilk.

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Pour the buttermilk mixture into the dry ingredients, whisking until just incorporated (lumps are okay).

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Meanwhile, heat a nonstick skillet over medium heat for a few minutes. Add just a bit of oil, spreading evenly across the pan. Pour the pancakes as big as you like into the skillet, fitting only a few at a time. When the pancakes begin to bubble on the edges and you can slip a spatula underneath to check for a nice brown color, flip the pancakes to brown on the second side.

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Remove from the pan when browned on both sides, then continue pouring batter and cooking pancakes until the batter is gone. If necessary, you can add a bit of oil between batches.

If your pancakes turn out like this, add more flour to the batter.

If your pancakes turn out like this, add more flour to the batter.

Alternate idea: Partially brown a pancake on one side, then flip and spread some jam or other spread on the inside. Fold over and serve!

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Directions for Graham Pancakes (without pictures)

Adapted from America’s Test Kitchen

  • 1 cup graham cracker crumbs
  • 1.5 cups flour
  • 2 Tablespoons sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • Pinch of kosher salt
  • 1 egg
  • 2 Tablespoons melted butter
  • 2 cups buttermilk (I used buttermilk powder with water)
  • Oil

In a large bowl, whisk together the crumbs, flour, sugar, baking powder, baking soda, and salt. In a separate medium bowl, mix together the egg and butter, then stir in the buttermilk. Pour the buttermilk mixture into the dry ingredients, whisking until just incorporated (lumps are okay).

Meanwhile, heat a nonstick skillet over medium heat for a few minutes. Add just a bit of oil, spreading evenly across the pan. Pour the pancakes as big as you like into the skillet, fitting only a few at a time. When the pancakes begin to bubble on the edges and you can slip a spatula underneath to check for a nice brown color, flip the pancakes to brown on the second side. Remove from the pan when browned on both sides, then continue pouring batter and cooking pancakes until the batter is gone. If necessary, you can add a bit of oil between batches.

Alternate idea: Partially brown a pancake on one side, then flip and spread some jam or other spread on the inside. Fold over and serve!

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5 thoughts on “Graham Pancakes

  1. Pingback: Basic Pancakes | fudgingahead

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