May 21, 2014

Buttermilk & Honey Tupelo Pancakes

Buttermilk & Honey Tupelo Pancakes

I admit I’m a compulsive recipe tweaker. When trying a new recipe I keep finding myself adding pinches of this and drops of that trying to make the recipe my own and bring out even more flavor.

Not with this recipe; I merely added a tiny drop of vanilla extract, the rest is all on Tupelo Honey Cafe. These are the best sweet pancakes I’ve eaten in a long time! I’ve been hooked since the very first bite, and so was J-man.

The honey flavour is delicate but definitely there. They’re fresh, just sweet enough and fluffy, oh so fluffy, cake-like almost—absolutely delicious. Very much unlike our thin, Dutch pancakes, which is probably why I love these so much.

 

Ingredients:

2 1/2 cups all-purpose flour
3 tbsp sugar
1 1/4 tsp baking powder
1/2 tsp baking soda
1/2 to 1 tsp vanilla extract
1 tsp salt
3 large eggs
3 cups buttermilk
3 tbsp melted butter (+ extra for baking)
2 tbsp honey

 

Directions: 

 
This recipe is enough for approximately 20 pancakes. Seems like a lot but really, it’s not. You’ll want them all, mark my words!
 

Mix the buttermilk with the eggs and honey.
Buttermilk & Honey Tupelo Pancakes

In a separate bowl you combine the flour with the baking powder, baking soda, sugar and salt.
Buttermilk & Honey Tupelo Pancakes

Add the melted butter and (optionally) vanilla extract and add the dry ingredients. Mix until just combined.
Buttermilk & Honey Tupelo Pancakes

 
No, you didn’t do anything wrong. The batter will stay slightly lumpy! It’ll all be okay, trust me.
 

Heat a little butter and drop 1/4 cup batter per pancake onto a hot griddle.
Buttermilk & Honey Tupelo Pancakes

Give them roughly 2 minutes per side, but stay nearby armed with a spatula.
Buttermilk & Honey Tupelo Pancakes

 
American pancakes! Can’t stretch this enough: there’s a world of difference between American and Dutch pancakes. These are perfect for breakfast while our Dutch pancakes are also eaten for dinner.
 

The less butter you use during baking, the more evenly brown the pancakes will be. Figures.
Buttermilk & Honey Tupelo Pancakes

Oh yeah, I topped mine with powdered sugar, lemon curd and mascarpone.
Buttermilk & Honey Tupelo Pancakes

Buttermilk & Honey Tupelo Pancakes
Ingredients
    2 1/2 cups all-purpose flour
    3 tbsp sugar
    1 1/4 tsp baking powder
    1/2 tsp baking soda
    1/2 to 1 tsp vanilla extract
    1 tsp salt
    3 large eggs
    3 cups buttermilk
    3 tbsp melted butter (+ extra for baking)
    2 tbsp honey

Directions
    Mix the buttermilk with the eggs and honey. In a separate bowl you combine the flour with the baking powder, baking soda, sugar and salt. Add the melted butter and (optionally) vanilla extract and add the dry ingredients. Mix until just combined. The batter will stay slightly lumpy.

    Heat a little butter and drop 1/4 cup batter per pancake onto a hot griddle. Give them roughly 2 minutes on each side.

Meal type: Breakfast, Pancakes
Servings: 6
Copyright: © kayotickitchen.com
Aug 18, 2013

Apple Salsa

I have three words for you: Tupelo Honey Cafe. I bought their cookbook, glanced over it and it is rocking my world. The book is filled to the brim with tasty, unique and easy recipes and then some, all wrapped up in a playful and colourful cookbook. I couldn’t stop bookmarking as I was flipping through the pages on my iPad. Planning on doing one more from the book later…