Alice Berner’s Mom’s Pancakes
This recipe comes from FARMHOUSE COOKBOOK by Susan Herrmann Loomis (Workman Publishing 1991), who got this recipe from Alice Burner, who was then farming organic wheat in Northern Montana. It is a Berner family recipe that works beautifully with our Organic Edison. Each delectable pancake is so light and pillowy that it makes you ready for the next one to come off the griddle.
Jerilyn Brusseau, with permission from Susan Herrmann Loomis, whose brand new book PLAT DU JOUR is hot off the press!
Prep Time
10 minutes
Bake Time
10-11 minutes
Total Time
20 minutes
Yield
12 pancakes, 3-4 servings
Ingredients:
2 cups (280g) Organic Edison flour
1 teaspoon (6g) baking soda
½ teaspoon (3g) baking powder
½ teaspoon (2g) salt
2 tablespoons (24g) sugar
2 1/3 cups (530g) buttermilk or milk
2 large eggs
3 tablespoons (27g) untoasted peanut oil (or any light vegetable oil of your choice)
Optional: coconut oil for brushing the pan
Optional: fresh blueberries, rinsed and dried
- Brushing the nonstick skillet with coconut oil before adding pancake batter creates wonderful browning and enriches the flavor.
- For blueberry pancakes, pour batter into a hot pan. After about 2 minutes, when bubbles appear and start breaking, sprinkle blueberries on top, if using. Turn and cook for about another 30-60 seconds.
Instructions:
- Sift the dry ingredients together into a medium-size bowl.
- In a separate small bowl, whisk together buttermilk, eggs and the untoasted peanut oil.
- Pour the liquid mix into the dry ingredients, whisking just until they are incorporated. Don’t over-whisk the mixture or the pancakes will be tough.
- Place a nonstick skillet over medium heat.
- When the skillet is hot, pour in 1/3 cup batter for each pancake.
- Cook until bubbles form on top of the pancakes, about 3 minutes.
- Turn the pancakes over and cook until the bottom is golden and cooked, about 30 seconds.
- Serve immediately
- Brushing the nonstick skillet with coconut oil before adding pancake batter creates wonderful browning and enriches the flavor.
- For blueberry pancakes, pour batter into a hot pan. After about 2 minutes, when bubbles appear and start breaking, sprinkle blueberries on top, if using. Turn and cook for about another 30-60 seconds.