September 26th is National Pancake Day, a day to celebrate all things pancakes. Set the table. Mix up the batter. Heat up the griddle. And don’t forget the melted butter and syrup on top, because together, pancakes are melt in your mouth delicious. Chef Kimberly Brock Brown shares her homemade pancake recipe and some ideas to make them even more delicious!
Fun Facts About Pancakes:
Also known as Johnnycakes, griddle cakes or hotcakes, this batter-made breakfast item dates back more than 30,000 years. In fact, it may be the oldest breakfast food in history. And pancakes are not just for breakfast – many people also like to make pancakes as part of a night of “breakfast for dinner,” especially for families with children.
Flat as a pancake,” according to the Oxford English Dictionary, has been a catchphrase since at least 1611.
According to this statistic, 272.18 million Americans used pancake and table syrup in 2019.
- 2 cups self-rising White Lilly Flour
- 1/4 cup granulated sugar
- 1/2 teaspoon baking soda
- 1 3/4 cups buttermilk
- 1/4 cup butter melted
- 2 teaspoons pure vanilla extract
- 2 eggs
- Combine all the dry ingredients.Combine all of the liquid ingredients.
- Add the liquid to the dry. Whisk only to incorporate. Might be slightly lumpy. Rest the batter 15 minutes before cooking.
- On medium heat, in an oiled skillet or griddle, cook pancakes until nicely browned.
- Enjoy any sized pancake.
- She will also give some overall tips to host and audience:
- Mix dry and wet ingredients separately and then combine together
- Do NOT over mix. Thicker is better than a thin batter. Try to make only what you need as storing the batter doesn’t work as well. Don’t rush the flip!
- Let your pancake batter rest; this equalizes the moisture and lets air into the batter
- Cook on medium-hot on a well-oiled griddle
Chef Kimberly Brock Brown has over 30 years of experience within the culinary area. Born in Chicago and raised in Maywood, IL, Chef Kimberly’s culinary journey has taken her to work in kitchens in Dallas, TX; Hilton Head Island, SC; Atlanta, GA; Asheville, NC; and Charleston, SC. She was a featured Pastry Chef at the James Beard House in New York City in February 1998. To get back to basics with her culinary expertise, she started Culinary Concepts, LLC for catering, demonstrations and other services.