Graham Cracker Buttermilk Pancakes
Inspired by techniques from America's Test Kitchen.
Buttermilk pancakes given a toasty flavour from crushed graham crackers and a touch of cornmeal.
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Method
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Equipment
- 2 bowls
- small bowl
- whisk
- nonstick frying pan (30 cm) or griddle
- paper towel
- 60 ml scoop or ladle
- wide spatula
- wire rack set in a rimmed baking tray
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 404 kcal |
| Protein | 10.9 g |
| Carbohydrate | 53.1 g |
| of which sugars | 16.1 g |
| of which free sugars | 10.7 g |
| Fat | 16.5 g |
| of which saturates | 7.3 g |
| Fibre | 1.7 g |
| Salt | 1.79 g |
Protein per 100 kcal
2.7 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
Metric · 5 servings
Batter
- 8 whole graham crackers, crushed to crumbs (about 240 ml)
- 140 g plain flour
- 2 tbsp cornmeal
- 25 g caster sugar about 2 tbsp
- 1 tsp baking powder
- ½ tsp bicarbonate of soda
- 3 g fine sea salt or table salt about ½ tsp
- 480 ml buttermilk
- 60 ml soured cream
- 2 large eggs
- 42 g unsalted butter, melted and cooled slightly
For cooking
- 2 tsp neutral oil (1-2 tsp)
- 1
Heat. Heat the oven to 93°C, spray the wire rack with oil and set it on its tray.
- 2
Whisk Dry. Whisk the crushed crumbs from 8 graham crackers with 142 g plain flour, 2 tbsp cornmeal, 2 tbsp caster sugar, 1 tsp baking powder, ½ tsp bicarbonate of soda and ½ tsp fine salt.
- 3
Combine. Whisk 480 ml buttermilk, 60 ml soured cream, 2 eggs and 42 g melted butter in another bowl, pour this into a well in the dry mix and stir gently until just combined and lumpy, then rest the batter 10 min.
- 4
Cook. Heat 1-2 tsp vegetable oil in a 30 cm non-stick pan over medium heat, wipe out leaving a thin film, then portion 60 ml batter in 4 places and cook until the edges set, the base turns golden and bubbles begin to break, 2-3 min.
- 5
Flip. Flip and cook until golden, a further 1-2 min.
- 6
Finish. Serve straight away or keep warm on the rack, repeating with the rest of the batter and using the remaining oil as needed.
Storage
Best eaten fresh and warm, straight from the pan. Cool leftovers in a shallow container and refrigerate within 2 hours (within 1 hour on a day above 32°C).
