Copy Cat Diner Style Pancakes No Buttermilk Needed Food

PERFECT PANCAKE RECIPE WITHOUT BUTTERMILK

Steps:

• In a medium bowl beat the eggs, milk, vanilla and butter. Set aside.
• In a small bowl mix the flour, salt, baking powder and sugar (or malted milk) and whisk together.
• Pour the flour mixture in to the egg mixture and whisk gently a few times to combine. Stop as soon as no pockets of flour remain. Let batter rest a minimum of 10 minutes or up to overnight in the fridge before cooking.
• While the batter rests, pre heat a griddle or non stick pan over medium heat until warm. Grease with butter or flavorless oil and use a test drop of batter to see if the pan is ready. It should sizzle gently.
• Using a 1/4 cup of batter, make circles on the pan but don't mash or spread out the batter. It will spread as it cooks.
• Reduce heat to medium low and cook pancakes until the edges begin to try and bubbles forming on the surface begin to pop--about 4 to 5 minutes.
• Flip the pancakes and cook 1 to 2 more minutes or until the pancakes spring back when pressed in the center.
• Serve warm with maple syrup, butter and fruit.

DINER-STYLE BUTTERMILK PANCAKES

Steps:

• Whisk flour, sugar, baking powder, baking soda, and salt in a large bowl. Using a fork, beat eggs, buttermilk, seltzer, vanilla, and 3 Tbsp. melted butter in a medium bowl to incorporate eggs. Add egg mixture to dry ingredients and whisk to combine (batter will be slightly lumpy).
• Heat a large griddle or 2 cast-iron or nonstick skillets over medium; brush with butter. Working in batches, scoop 1/2-cupfuls of batter onto griddle; cook until bubbles form on the surface and pop and the underside is golden brown, 2 1/2-3 minutes. Flip and continue to cook until golden brown on the bottom, 2-2 1/2 minutes more. Transfer pancakes to plates or a platter and brush tops with butter. Serve with maple syrup alongside.

BETTER THAN COPYCAT BUTTERMILK PANCAKES!

Steps:

• 1. Place all dry ingredients into a mixing bowl. Stir completely, preferably with a wisk.
• 2. In another small bowl, mix the eggs, oil and buttermilk and blend. Mix the milk mixture into the dry mixture and wisk until blended. Let sit for 5 minutes.
• 3. Preheat a lightly coated skillet (I use cast iron), and please ensure the fire is not too high.
• 4. Pour approximately 1/3 cup batter for each pancake.
• 5. Cook until bubbles form on top and the edges start to look dry.
• 6. Turn with a spatula and cook the other side to a rich, golden brown.
• 7. Remove pancake and top with butter and syrup and enjoy!

NUT 'N' HONEY PANCAKES ADAPTED FROM BROWNSTONE DINER & PANCA

Steps:

• Combine the buttermilk, oil, eggs, and vanilla syrup in a large mixing bowl and whisk until fully incorporated.
• Whisk the dry ingredients (excluding the nuts) together in another bowl.
• Add the dry ingredients to the wet ingredients and mix until just combined. A few lumps here and there keep the pancakes fluffier.
• Heat the grill until hot and brush with butter.
• Ladle 1/4 cup batter to make 4" diameter pancakes.
• Mix the nuts together. After about 15 seconds, sprinkle a handful of the medley into the center of each pancake.
• Depending on the temperature of the griddle, after 30 seconds to a minute, the edges of the pancake should begin to curl.
• Using a spatula, flip the pancake over. After another 30 seconds or so, the pancake should be a light golden brown and can be removed from the griddle.
• To finish off, drizzle honey over the pancakes and lightly dust with confectioners' sugar.
• Butter can be added to taste, although it's generally not needed because the pancakes are very moist.
• To maintain fluffiness, the pancake batter should be used the same day it is prepared.