Recipe: Great Buttermilk Pancakes (with 5 variations, using all-purpose and rice flours)

GREAT BUTTERMILK PANCAKES

"Preferring to do things from scratch, but acknowledging that most people think boxed-mix pancakes are wonderful, I resorted to a little detective work (actually I read the label) and learned that Aunt Jemima pancakes include a measure of rice flour. The upshot, since rice flour is gluten free, is a remarkably tender pancake. In my Aunt Jemima knockoff, fresh buttermilk adds tangy flavor, resulting in flapjacks (this is an odd boast) that are actually better than those made from a mix. Here is the formula, followed by several favorite variations. Rice flour can be found in health-food stores."

1 1/4 cups unbleached all-purpose flour*
1/4 cup rice flour, preferably brown rice flour
2 tablespoons sugar
1 1/2 teaspoons baking powder
1/4 teaspoon salt
2 eggs
3 tablespoons canola or other flavorless oil, plus extra oil or nonstick spray, for the griddle
1 1/2 cups buttermilk, at room temperature
Unsalted butter and warmed maple syrup, for serving

Into a large bowl, sift together twice the all-purpose flour, rice flour, sugar, baking powder, and salt.

In a smaller bowl, thoroughly whisk the eggs. Whisk the oil and buttermilk into the eggs. Gradually whisk the egg mixture into the dry ingredients; continue to whisk, just until no lumps remain.

Position a rack in the middle of the oven and preheat to 250 degrees F.

Set a large, preferably nonstick griddle or skillet over medium heat, or preheat an electric griddle to 375 degrees F. When it is hot (test by flicking a few drops of water onto the griddle; they should skitter around briefly before evaporating), dip a folded paper towel into the canola oil and lightly brush the griddle. Spoon the batter onto the griddle, allowing 3 tablespoons for each 4-inch pancake. Cook for 1 1/2 to 2 minutes. The pancakes will form a few bubbles on top. Use a spatula to check the undersides of the pancakes; they should be golden brown. Flip the pancakes and cook them until they are just done through, another 1 1/2 minutes. Serve immediately, or keep warm in the oven. Repeat with the remaining batter, lowering the heat under the griddle slightly if necessary to prevent overbrowning, and lightly reoiling as necessary to prevent sticking.

Serve the pancakes hot with butter and maple syrup.

*To measure the flour, stir it in the canister with a fork to lighten, then spoon into a dry-measure cup and sweep level.

VARIATIONS:

BUCKWHEAT PANCAKES:
Use only 1 cup all-purpose flour, and replace the rice flour with 3/4 cup buckwheat four. Preferably stone-ground. Prepare the batter and cook as directed above. These are fine indeed with butter and maple syrup, maybe even better with butter and buckwheat honey (available in health-food stores and some gourmet shops).

GRAPE-NUTS PANCAKES OR GRANOLA PANCAKES:
Prepare the basic buttermilk pancake batter, increasing the buttermilk to 1 3/4 cups. When the batter is smooth, stir in /1/2 cup Grape-nuts cereal or a basic granola with nuts and dried fruit. Cook as directed, allowing an extra 30 seconds or so cooking time per side. These are especially good with orange honey (available in health-food stores and some gourmet shops).

BACON-BANANA PANCAKES:
Fry 7 slices thick cut bacon until almost crisp. Drain on paper towels and chop coarsely. Prepare the basic buttermilk pancake batter, substituting 3 tablespoons bacon drippings for the oil. Peel 1 firm but ripe banana and cut it into 1/4 inch chunks. Stir the banana and the bacon into the batter. Cook as directed, allowing an extra 30 seconds or so cooking time per side. Serve with butter and maple syrup.

BLUEBERRY PANCAKES:
After the basic buttermilk batter (or buckwheat, Grape-nuts, or granola batter) has been spooned onto the heated griddle, scatter a dozen or so fresh (or still-frozen) blueberries over the pancakes. When the undersides are golden brown, flip the pancakes and cook until done through, another 2 to 3 minutes. Serve these classic pancakes immediately, with the classic accompaniments of butter and maple syrup. Small fresh blackberries can also be used.

Makes about ten (4-inch) pancakes, serves 3 or 4
Source: Good Mornings by Michael McLaughlin