Cinnamon Buttermilk Pancakes
Has anyone else noticed the Great Pancake Celebration that seems to be sweeping the blogosphere? It seems everywhere I look, there are posts about pancakes. Gluten-free pancakes. Red velvet pancakes. All different kinds of pancakes everywhere!
I hadn’t even noticed it before I decided to make some pancakes this past weekend. Are we all being influenced by aliens to eat lots of pancakes or something?
Whatever the reason, when I ran across a pancake recipe at Rouxbe.com, I immediately wanted to make them. I’ve tried a lot of different recipes, but although many of them were quite delicious, they never seemed quite as good as they should be. I’ve had trouble getting mine to be as fluffy as I liked, so this recipe for “Mile High Pancakes” immediately caught my attention.
I followed their recipe fairly closely, only subbing melted butter for the oil (I was out of oil) and adding some cinnamon. I rarely sift when recipes call for it, and this was no exception. Instead, I just put all the dry ingredients into a bowl and whisk them together vigorously. This breaks up any lumps, blends the dry ingredients evenly and “fluffs” it. Most of the time, it works just fine, is quicker and easier than sifting and avoids dirtying yet another utensil!
I added a fair hit of cinnamon which provided a strong cinnamony flavor. If you’d prefer a more subtle flavor, reduce the amount of cinnamon.
These turned out nice and fluffy, as advertised! We really enjoyed the cinnamon flavor in these, but I have lots of ideas for other flavorings too. This is an easy, delicious recipe that will be my go-to for pancakes until further notice.
Give ’em a try. I think you will enjoy!
Adapted from Mile High Pancakes