By pancake number five, the utensils are abandoned and we’re onto the shovel.
Which is perfect for sopping up that seventeenth serving of maple syrup.
Graham cracker pancakes that you just can’t stop eating:
Graham cracker pancakes that you just can’t stop eating:
1 cup all purpose flour
1 cup of ground up graham crackers mixed with two tablespoons of fine-ground cornmeal
2 tablespoons sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 large egg
3 tablespoons unsalted butter, melted
2 cups buttermilk
vegetable oil for skillet
Whisk dry ingredients in large bowl.
Whisk egg and melted butter together, add buttermilk and stir until smooth. Pour wet ingredients into a well in the center of dry ingredients and whisk until just incorporated but still lumpy.
Preheat skillet to medium heat (I always go just above medium for a little bit darker finish on the cakes). Brush pan with bit of oil and pour 1/4 cup of batter for each cake. I drop frozen blueberries into them, but plain is fine as well. Cook on one side, flip, repeat. I keep the pancakes warm in a 200 degree oven by placing them on a wire cooling rack over a cookie sheet. This makes a lot, so cool the extras, wrap in plastic wrap and freeze. They will keep for up to a week. Defrost overnight in refrigerator and heat in a 350 degree oven for 3-5 minutes. If your daughter eats them like ours does, you may have no leftovers.
Guess it’s all the Nate the Great she’s been reading.
Happy Saturday!