Plain Jane Pancakes Recipe
Buttermilk pancakes, macerated berries & whipped cream
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Ingredients
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Pancake Batter
Macerated Berries
Whipped Cream
Cooking & Serving
Method
Pancake Batter
- 1
Mix dry ingredients
In a large mixing bowl whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt until evenly distributed.
- 2
Mix wet ingredients
In a separate bowl or large measuring cup whisk the buttermilk, eggs, melted butter, and vanilla extract until smooth and lightly combined.
- 3
Combine and rest
Make a well in the center of the dry ingredients, pour in the wet mixture, and gently fold with a spatula until just combined. There may be a few small lumps — do not overmix. Let the batter rest for 5–10 minutes at room temperature to allow the leaveners to activate and the gluten to relax, giving lighter pancakes.
Macerated Berries
- 4
Prepare berries
If using larger strawberries, hull and quarter them so all berries are bite-sized. Put the mixed berries in a medium bowl.
- 5
Add sugar and citrus
Sprinkle the granulated sugar over the berries, add the lemon juice and lemon zest, and gently toss to coat. The sugar will draw out juices and create a syrupy sauce.
- 6
Macerate
Let the berries sit at room temperature for 15–20 minutes (or up to 30 minutes) while you make the batter and whipped cream. Stir once or twice so all berries release flavor and syrup.
Whipped Cream
- 7
Chill and prepare
Chill a metal or glass mixing bowl and beaters in the fridge for 5–10 minutes if possible — cold tools help cream whip faster.
- 8
Whip cream
Pour the heavy whipping cream into the chilled bowl. Using a hand mixer or stand mixer on medium speed, whip until soft peaks form. Add the powdered sugar and vanilla extract and continue whipping to medium peaks (creamy, holds shape but still slightly billowy). Do not overbeat to avoid turning into butter.
Cooking & Serving
- 9
Preheat griddle or pan
Heat a nonstick griddle or large skillet over medium heat until hot (about 375°F / 190°C if using an infrared thermometer) or until a few drops of water sizzle and evaporate on contact. Brush or wipe the surface lightly with the neutral oil or butter.
- 10
Cook pancakes
For each pancake, pour about 1/4 cup of batter onto the hot griddle, spacing them to allow spreading. Cook until bubbles form across the top and the edges look set, about 2–3 minutes. Flip and cook until the second side is golden brown, about 1–2 minutes more. Adjust heat as needed to avoid burning; reduce to medium-low if browning too quickly. Repeat, wiping the griddle and reapplying a little oil or butter as needed.
- 11
Keep warm
If making a large batch, keep cooked pancakes warm on a baking sheet in a 200°F (95°C) oven while finishing the rest.
- 12
Assemble and serve
Stack pancakes (2–3 per serving or as desired) on plates, spoon a generous portion of the macerated berries and their syrup over the top, and finish with a dollop of whipped cream. Serve immediately with extra butter and maple syrup at the table if liked.
