Saturday, July 23, 2011

Best Pancakes. I'm serious. With or without Olallieberries?


I have made this pancake recipe three times, in the last month. I feel it is my duty to share this recipe with all of you. You will thank me.  I spotted this recipe on "Coleen's Recipe's" in early June.  Coleen named them "Best Pancakes", and that's a tall claim!  Truthfully, I don't eat traditional pancakes very often, but my husband loves them.  I'm more of a "Swedish Pancake" lover, but I have to say that Coleen was being very accurate.  The first time I made this recipe, I added olallieberries to the batter. These pancakes are also delicious just plain.  Coleen's claim turned out be very accurate.

Olallieberries are indigenous to the Pacific Northwest. 

This recipe hasn't made a lot of pancakes, as every time I've made them, it's has yielded about 8-9 pancakes. That's fine with us, as I don't want leftover pancakes-- but recently I doubled the recipe and it yielded about 15 pancakes.   The dry ingredients are unbleached white flour, baking soda, baking powder and salt.  The wet ingredients are beaten eggs and melted butter and pure vanilla.

The soured milk helps to activate the baking soda.  This creates fluffy pancakes. Trust me. Just read the recipe directions carefully-- the key to this recipe is to make "soured milk" by combining vinegar with milk.



Add the soured milk to the eggs and vanilla, then add all of the wet ingredients to the dry and gently mix. A few lumps are okay, but don't overmix!  Be sure to allow the mixed batter to sit for about 10 minutes, until you see bubbles.



 The pancakes puff up, very nicely. 

You can't see the berries, but they are inside these pancakes.  Plain is fine, too. But, for the love of Pete, use only pure maple syrup! WARNING: These hotcakes soak up the syrup fast!

Are these fluffy enough for you? They are for us!
TASTING NOTES:  Nope, not a trace of any vinegar flavor. Fluffy. Tender. Flavorful. The syrup was quickly soaked up. The plates were licked clean.   You don't need a box mix.   I still like the "Fluffy Pancake" recipe that I posted, last April, but that recipe involves folding in fluffy egg whites.  This recipe has become my "go to" pancake recipe.  Sure, you need to wait about 20 minutes for the batter to do it's "magic", but it's so worth it.  According to my pancake loving son, these are the best pancakes I have ever made!

A printable recipe card is at the end of this post.




Pin It

26 comments:

Ciao Chow Linda said...

These are olallieberries? They look a lot like what we know as blackberries. Either way, I'd love to bite into those pancakes.

Susan said...

It has been much too long since I have eaten pancakes. I think you found the perfect recipe.

Cathy at Wives with Knives said...

I can't even remember the last time I had pancakes for breakfast. Maybe on a camping trip years ago. I would love these for a nice Sunday brunch.

mjskit said...

Debby - I'm with you. I enjoy the crepe style or french pancake. They're lighter and you can use the leftovers for savory dishes. I've never heard of or seen Olallieberries where I live, but I agree with Linda that they look like blackberries and blackberries would probably work here. Definitely will be giving these a try.

موقع المرأة said...

think you found the perfect recipe.

il sapore del verde said...

Oh dear, this blog is fantastic and I see you again... I love your cakes.... Very good!! Ciao. Deborah

Joanne said...

These look like straight-from-the-diner pancakes...AKA amazing!

Deb in Hawaii said...

These pancakes do look ultra fluffy and light--just perfect with the berries. ;-)

Anonymous said...

Sounds incredible, I got a chuckle imagining a novice cook pouring the 1/4 of batter onto a grill (did you mean griddle)Love your blog.Shelly

WizzyTheStick said...

They look amazing.

Cheryl said...

We are breakfast fiends, so this is on my list. I wonder where I can get some Olallieberries? do you think Blackberry or Blueberry will work?

Karen (Back Road Journal) said...

I go along with the others...olallieberries must be another name or similar to blackberries. Thank you for the recipe. If you say the best, they must be.

Linda said...

I'm so excited to try this recipe! What a great idea to sour the milk. Normally I splurge only on my birthday for pancakes, but I think I need to make an exception!

Roz from 'la bella vita' said...

We love, love, love pancakes and have then every weekend....yours look perfect and are a must-make recipe! Those berries are gorgeous and certainly can't be found in my area!

moveablefeast said...

Nice! My pancakes are (embarrassingly) flat. These ones seem to puff up a treat. I'll definitely bookmark this recipe. Thanks!

Allie said...

You have the most unique fruit out there in CA! I loved hearing about the different hybrid fruits. I believe that you were telling me about them. Pancakes are in my breakfast rotation but I use the mix because it is easy and still pretty good. By the way, Happy Birthday!!! I know it is extremely late. Your cake looked amazing and perfect. Enjoy your weekend!

Jessica said...

Another great find! Delicious. Thank you for sharing. I was in dire need of a better pancake recipe and I think I found it.

Brandi said...

Oh my, these look fabulous!!!! can't wait to try this recipe.

Jackie said...

Hi

At what point did you add the olallieberries to this recipe.

A Feast for the Eyes said...

There are two ways you can do this. One way is to add the berries into the batter, but you need to be very gentle about this. I've added some of the flour to the berries to coat them, so they don't complete sink to the bottom of the batter in the bowl (old baker's trick). However, simply add berries once the batter is on the griddle. That seems to be the easiest for me.

Amir said...

I cannot wait to make these! I am obsessed with pancakes. Looks fantastic! :-)

Lisa T. said...

Made these pancakes this morning...sooo good and fluffy...definitely the best I've had and we're never buying store bought pancake mix again! The only problem was that I didn't make enough...doubling it tomorrow...thanks for sharing the recipe!

booturtle said...

My 11yo son has become interested in making pancakes for the family. The recipe he uses now is tasty but thin. I think we'll give this one a try. Just curious...how do you measure your flour? Do you scoop or spoon it into the measuring cup. I hate that we don't go by weight for flour like in the UK. Thanks for sharing.

Debby Foodiewife said...

Dear Ms. Booturtle,
My own son can make this recipe, and loves it! I have the reverse problem, when I find recipes from outside the US, too. I have to resort to a measuring converter. I measure my dry ingredients with a cup, scoop it in and level it off.

Anonymous said...

For some reason I cant find a recipe card and the end of the post, please help. Thanks

Debby Foodiewife said...

Dear Anonymous:
Email me at foodiewife@gmail.com and I will send you the link. The recipe card is there. Try using Google Chrome, Safari or Mozilla. It should be there.