Categories
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Pam-Cakes with Buttered Honey Syrup |
Tips: Use a light hand when stirring the batter;
over mixing will cause a rubbery texture.
When using a griddle to cook pancakes,
set the temperature dial to 350`F.
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Prep Time: 35 min
Cook Time: 40 min
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Yield:16 pancakes
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INGREDIENTS: |
| 1 3/4 cups |
all-purpose flour |
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| 2 tsp |
sugar |
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| 1 1/2 tsp |
baking powder |
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| 1 tsp |
baking soda |
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| 1 tsp |
salt |
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| 2 cups |
buttermilk |
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| 2 |
large eggs |
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| 1/4 cup |
butter, melted |
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apricot or peach preserves |
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FOR THE SYRUP |
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| 1/3 cup |
butter |
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| 1/2 cup |
honey |
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DIRECTIONS:
- Combine flour, sugar, and next 3 ingredients in a large bowl. Whisk together buttermilk and eggs. Gradually stir buttermilk mixture into flour mixture. Gently stir in butter. (Batter will be lumpy)
- Pour about 1/4 cup batter for each pancake onto a hot buttered griddle or large nonstick skillet. Cook pancakes 3-4 minutes or until tops are covered with bubbles and edges look dry and cooked.
- Turn and cook 3-4 minutes or until golden brown
- Place pancakes in a single layer on a baking sheet, and keep warm in a 200`F oven up to 30 minutes.
- To make the syrup; melt butter in a small saucepan over medium-low heat. Stir in honey, and cook 1 minute or until warm.
- Serve pancakes with Buttered Honey Syrup and apricot or peach preserve.
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