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Disclaimer : This recipe is sweet enough not to use syrup, but do not let that discourage you from using it, we are used to not using it.
In my family, Saturday is usually the day we have the large breakfast meal. Since I have finished culinary school, I have gradually integrated large breakfasts into our daily routine.
The following is my signature pancake recipe. I like to take recipes I find and make up my own. This one is an adaptation. The original recipe I found on Food Network from the Neely’s (I love them).
2. Whisk flour, sugar, salt, baking powder, cinnamon and nutmeg in a bowl. Form a well in the bowl of eggs and buttermilk together. Pour in center of well, add butter to well.
3. Fold dry ingredients into wet ingredients (do not over mix!)
5. Turn after 3-5 min or when brown, brown on other side, serve.
If making a lot of pancakes, pre-heat oven to 190-200 degrees F and place pancakes on baking sheet separated to keep warm.
Here are my tips:
The batter will be slightly lumpy, that’s okay, just ensure when you fold, you mix well but not too much
We like stir- ins in our pancakes, but this is down at the griddle stage because no one likes the same toppings, I don’t know, just my bunch.
I hope you enjoy trying our recipe. We really enjoy making it, trying shapes, different stir ins and toppings.
Enjoy your pancakes,