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Graham Cracker Pancakes

Brunch Time: Graham Cracker Pancakes.


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  • Author: Laura Lindekugel
  • Total Time: 35 minutes
  • Yield: 10 pancakes 1x

Description

When it’s brunch o’clock, you better have a great pancake recipe lined up and ready to go. Luckily, now you do.


Ingredients

Units Scale
  • 1 cup (125g) all-purpose flour
  • 1 cup (125g) graham cracker crumbs (from about 9 graham crackers)
  • 1 tablespoon (15g) baking powder
  • 1/4 cup (55g) brown sugar
  • A pinch of salt
  • 1/2 teaspoon (3g) freshly grated nutmeg
  • 1 teaspoon (5g) ground cinnamon
  • 2 large eggs
  • 1 1/2 cups (350ml) buttermilk
  • 1 1/4 cups (300ml) whole milk
  • 1/4 cup (55g) unsalted butter, melted
  • Canola or neutral oil, for the griddle

Instructions

Ingredients Preparation:

  • Measure out all your ingredients accurately using kitchen scales or measuring cups and spoons. This ensures the best results.
  • Crush graham crackers finely using a food processor or by placing them in a plastic bag and rolling with a rolling pin until you achieve fine crumbs.

Step by Step:

  1. Mixing Dry Ingredients:
    • In a medium-sized mixing bowl, combine your all-purpose flour, finely crushed graham cracker crumbs, baking powder, brown sugar, salt, nutmeg, and cinnamon.
    • Use a whisk to mix these ingredients thoroughly until well combined. This introduces air, making for fluffier pancakes.
  2. Combining Wet Ingredients:
    • In a smaller bowl, start by cracking the eggs and beating them lightly with a fork or a whisk.
    • Add the buttermilk, whole milk, and melted unsalted butter to the beaten eggs.
    • Mix these together until you have a uniform liquid mixture.
  3. Creating Pancake Batter:
    • Make a well in the center of your dry ingredients (this means just pushing the ingredients to the side of the bowl to make a hole in the middle).
    • Pour the mixed wet ingredients into the well.
    • Gently stir everything together using a fork or a whisk. The key is to mix until just combined; it’s okay if there are some small lumps. Overmixing can make the pancakes tough.
  4. Prepping the Griddle:
    • Heat your griddle or large frying pan over a medium heat. To test if it’s hot enough, sprinkle a few drops of water on it; if they dance or evaporate quickly, it’s ready.
    • Lightly brush the griddle with canola oil or coat with non-stick spray to prevent sticking.
  5. Cooking the Pancakes:
    • For each pancake, pour or scoop about ½ cup of the batter onto the griddle. You can use a measuring cup or a ladle for consistency.
    • Wait until bubbles form on the surface of the pancake and the edges start to look set and dry. This usually takes about 2 to 3 minutes.
    • Using a spatula, gently flip the pancake over and cook for another 1-2 minutes or until golden brown and cooked through.
  6. Serving:
    • Serve your pancakes hot off the griddle. Stack them on a plate and add your favorite toppings like butter, maple syrup, or more crushed graham crackers for an extra crunch.

Notes

  • If you’re using a nonstick skillet, you may not need as much oil for cooking.
  • If the first pancake doesn’t come out perfect, don’t worry! Adjust the heat as needed; the first pancake is often a ‘test.’
  • Keep cooked pancakes warm in a low oven (around 200°F or 90°C) if you’re making a large batch.
  • For extra fluffy pancakes, let the batter sit for five minutes after mixing to allow the baking powder to activate.
  • Prep Time: 15 mins
  • Cook Time: 20 mins
  • Category: Brunch
  • Method: Pan frying
  • Cuisine: American
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