If you've paid any attention to my sources, you might be saying, wow, she's really cooking a lot from Joy the Baker. It's true, I'm in love with her cookbook, and we're still having a good honeymoon. But this week especially, because her first chapter is called pancakes pancakes pancakes...and lesser breakfast items. How could that not show heavily during Pancake Week?
Then there's the butter. Dessert Club member Sheri made some killer Marshmallow Honey Butter to fill her winning Russian Rose Bread, and I just had to try it. What better palate than pancakes?
Also. My 6-year-old has really terrible allergies in the spring. Someone told me if you eat local honey it helps reduce allergic reactions to pollen, so I bought some at the market where we got our Halloween pumpkins. Couldn't hurt, I figured. Turns out, she doesn't even like honey. But we've been having a good time using it up anyway, and if she happens to ingest any, well, we'll take any help we can get. She did like this honey butter, at least.
Makes about 3 dozen small pancakes
1 1/2 cups all-purpose flour
3/4 cup old-fashioned oats
2 T packed brown sugar
2 tsp baking powder
1 tsp baking soda
1 tsp salt
3/4 tsp ground cinnamon
Big pinch freshly ground nutmeg
2 large eggs
2 cups buttermilk
1 T pure maple syrup
1/4 cup butter, melted and cooled plus more for the griddle
1/3 cup golden raisins
1. Place a rack in the center of the oven and preheat to 200 degrees F. This will help keep the cooked pancakes warm while you finish the entire batch.
2. In a large bowl, whisk together flour, oats, brown sugar, baking powder, baking soda, salt, and spices. Set aside.
3. In a medium bowl, whisk together eggs, buttermilk, maple syrup, and melted butter. Add the buttermilk mixture, all at once, to the flour mixture and fold together with a spatula until all of the flour is incorporated. Fold in the raisins. Let stand for 5 minutes.
4. Heat griddle over medium heat and add a touch of butter to melt. Spoon or pour batter onto the hot griddle. Heat until the bottom is browned and the top is bubbly. Flip and cook through, about 2 minutes on each side. Place on a heatproof plate in the oven to rest until ready to serve.
Recipe from Joy the Baker by Joy Wilson
Makes 1 cup
1/2 cup butter (I used salted), softened
1/4 c honey
1/4 c marshmallow fluff
In an electric mixer on medium speed, whip ingredients until fluffy and well-combined. Serve with pancakes or pretty much anything in the world.
Recipe from Dessert Club member Sheri Wadman
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