Charming Americana Cafe Qr Menu Recipe

Prepare dry ingredients

In a large mixing bowl whisk together 2 cups all-purpose flour, 2 tablespoons granulated sugar, 2 teaspoons baking powder, 1/2 teaspoon baking soda, and 1/2 teaspoon fine salt until evenly combined.

Prepare wet ingredients

In a separate bowl or large measuring cup whisk 2 cups buttermilk, 2 large eggs, 4 tablespoons melted unsalted butter (cooled slightly), and 1 teaspoon vanilla extract until smooth.

Combine batter

Make a well in the dry ingredients and pour the wet mixture in. Gently stir with a spatula or wooden spoon until just combined. Small lumps are okay — do not overmix or the pancakes become dense. Let the batter rest 5–10 minutes to allow the leavening to begin reacting and to hydrate the flour.

Preheat griddle or skillet

Heat a large nonstick skillet or griddle over medium heat until hot (about 350°F / 175°C if using an infrared or thermometer). Brush the surface lightly with 2 teaspoons neutral oil or wipe with an oiled paper towel.

Cook pancakes

For each pancake, pour about 1/4 cup batter onto the hot griddle leaving space between pancakes. Cook until small bubbles form across the surface and the edges look set, 2 to 3 minutes. Flip and cook the second side until golden brown and cooked through, about 1½ to 2 minutes more. Adjust heat as needed to prevent burning. Repeat, re-oiling the griddle as needed, to make 10–12 pancakes (about 8–10 if you prefer larger stacks).

Keep warm

If making pancakes ahead, place finished pancakes in a single layer on a baking sheet and keep warm in a 200°F (95°C) oven for up to 30 minutes.

Serve

Stack 3–4 pancakes per serving. Top with 1/2 tablespoon unsalted butter and drizzle with 2–3 tablespoons maple syrup per serving (adjust to taste). Add optional garnishes as desired.

Combine 2 cups frozen mixed berries, 2 tablespoons granulated sugar, 2 tablespoons water, and 1 teaspoon lemon juice in a small saucepan over medium heat. Stir and bring to a gentle simmer. Cook, stirring occasionally, until the fruit breaks down and the mixture thickens slightly, 6–8 minutes. If you want a smoother compote, gently mash with a fork or potato masher. Remove from heat and let cool slightly before spooning over pancakes.

Top pancakes with fresh berries, a dollop of whipped cream, and a light dusting of powdered sugar if desired.