Pancakes Recipe

Name: El Chaparro Mexican Bar & Grill - Springs Pancakes Recipe
Cook time: 30 min
Total time: 30 min
Yield: 2 servings
Cuisine: American
Ingredients: 1.5 cups all-purpose flour; 2 tbsp granulated sugar; 2 tsp baking powder; 0.5 tsp baking soda; 0.5 tsp kosher salt; 1.25 cups buttermilk; 2 count large eggs; 3 tbsp unsalted butter, melted; 1 tsp vanilla extract; 1 count ripe banana; 0.75 cups mixed berries (strawberries, blueberries, raspberries); 1 tbsp powdered sugar; 0.5 cups whipped cream; 0.5 cups maple syrup or pancake syrup; 1 tbsp unsalted butter (for cooking)

Inspired by El Chaparro Mexican Bar & Grill - Spring

Time30m

Serves2

(2) Buttermilk Pancakes, Topped With Bananas And Berries, With Powdered Sugar On Top And Whipped Cream, With A Side Of Syrup.

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Ingredients

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Pancake batter

1 1/2 cups 00 bread flour

2 tbsp granulated sugar

2 tsp Baking powder

1/2 tsp baking soda

1/2 tsp kosher salt

1 1/4 cups Buttermilk

2 count Large eggs

3 tbsp unsalted butter, melted

1 tsp Watkins vanilla extract

Toppings & sides

1 count ripe banana

3/4 cups mixed berries (strawberries, blueberries, raspberries)

1 tbsp powdered sugar

1/2 cups whipped cream

1/2 cups maple syrup or pancake syrup

1 tbsp unsalted butter (for cooking)

Method

Pancake batter

Dry ingredients

In a large mixing bowl whisk together the all-purpose flour, granulated sugar, baking powder, baking soda and kosher salt until evenly combined.

Wet ingredients

In a separate bowl or large measuring cup whisk the buttermilk, eggs, melted butter and vanilla extract until smooth and slightly frothy.

Combine

Make a well in the center of the dry ingredients and pour in the wet mixture. Gently fold with a spatula or wooden spoon until just combined. Small lumps are fine; avoid overmixing to keep pancakes tender. Let the batter rest for 5 minutes so the leaveners and flour hydrate.

Cook pancakes

Heat a nonstick skillet or griddle over medium heat until hot (about 350°F / 175°C if using an instant-read). Add a small pat of butter and spread to coat the surface.

For each pancake, pour about 1/3 cup of batter onto the skillet, leaving 2 inches between pancakes. Cook until bubbles form on the surface and edges look set, about 2–3 minutes.

Flip carefully and cook the second side until golden brown, about 1–2 minutes more. Transfer cooked pancakes to a plate and keep warm loosely tented with foil. Repeat with remaining batter, adding more butter to the pan as needed.

Toppings & assembly

Prepare fruit: Slice the banana into 1/4-inch rounds. If using larger strawberries, quarter or slice them. Rinse and gently pat dry the berries.

Stack two pancakes per serving on a plate. Arrange banana slices and mixed berries on top of the pancakes.

Dust the fruit-topped pancakes lightly with powdered sugar using a fine mesh sieve or sifter.

Add a generous dollop of whipped cream to the side or on top of the pancakes.

Serve immediately with a side dish or small pitcher of warm maple syrup. Optionally, brush a tiny amount of melted butter over the pancakes before serving for extra shine.