Some people toast special occasions with Champagne, but here at Southern Living, we often celebrate with "Pam-cakes." Developed by our Test Kitchen's Pam Lolley, these flapjacks are deceptively light, unbelievably fluffy, and impossible to resist.
This is the BEST pancake recipe. I searched for the best recipe for some years after eating some superior cakes in a Maui restaurant that changed me from a ho-hum assessment of them to a Wow! I saw the recipe in one of my SL magazines, tried it, and I'm hooked. I make 1/2 this recipe for my empty nest breakfasts, and any recipe with flour requires some slight adjustments with liquid ingredients b/c of variations in the flour - I usually need to add a smidge more buttermilk, and Still these cakes turn out terrific every time.. My thanks to Pam for sharing this and to SL for publishing it in the first place!
The recipe has missing words or numbers in the two variations. It says something like "proceed as directed to step" but the step meant isn't given. And the steps aren't numbered anyhow, so I'm not sure how you meant to reference them. Anyhow, since the variations were what I wanted to try, I can't because the instructions aren't complete. If it gets corrected and finished so I can follow it, I'd change my review. Aunt M
My own special recipe is:1 cup self-rising flourpinch of salt1 tablespoon *sugarchopped *pecans (use your own judgement as to how much)2 tubs *Peach Yogurt (with bits of fruit inside)2 eggs2 tablespoons light oil (I use Sunflower) or melted butter1 tablespoon honeysome plain milk if the batter is too thick, but don't thin it too much!Mix dry ingredients, including the pecans and the wet ingredients (in separate containers) and then combine them. Don't mix too much; there should be a few small lumps (besides the fruit & nut bits).Spoon onto a hot, buttered griddle and cook as usual.I usually spoon some melted butter over the top, but these pancakes don't need syrup! They are sweet and tasty as is.Sometimes I use Apple Yogurt with chopped walnuts and brown sugar (and add a bit of cinnamon).ENJOY!
Whenever I have buttermilk in the house, I make these pancakes. The family loves them. Light, fluffy and tender! For those who found their batter to be thin, it's probably the buttermilk that was used. Lowfat buttermilk is thinner. Also, some brands are thicker than others. Just start with a little less buttermilk and add more as needed. The buttermilk I buy is thick, so I stick with the original amount called for in the recipe.
I also thought these pam-cakes were a bit on the thin side. They were tasty, but we like a thicker pancake.
I don't make pancakes very often, so I usually just use Aunt Jemima mix. Wow! These were the BEST! Made my own version . . . Banana/Nutella/Pecan. Scrumptious!
I tried these and will never use another pancake or waffle recipe. I add 2 T. extra butter. I make pecan waffles and haven't been back to Waffle House. There's no reason to waste the money when these are perfect. (Truly). I freeze the leftover batter and thaw when I need.
Hands down the best pancakes had ever made! Light, fluffy and flavorful. The batter will be somewhat thick and lumpy, so the pancakes may not come out perfectly round. I spooned the batter out with a gravy ladle and spread it out a little bit, so that helped (the recipe yielded 18 pancakes). They are so tasty you won't really care what they look like. I made these for my book club and everyone loved them.
I have made pancakes all my life, but these are the best I have ever eaten. I could not believe the taste, so delicious. My family were wild over these, and when I say we are having Pam Cakes for Saturday breakfast they make sure they are there. When it is just my husband and I, I make the whole recipe then cool the leftovers and freeze them for another special breakfast.
I wasn't given the opportunity to rate with star. I would give it a 5 star rating, not 3.
After years of using an old Betty Crocker recipe as my gold standard, I was pleasantly surprised to find a new favorite in this recipe. I halved the recipe but followed it exactly, lumps and all, and the pancakes turned out perfectly. Light, fluffy and totally delicious. I did find that using 1/4 cups of batter only yields about 8 pancakes instead of 10 for a halved recipe. Enjoy!
Please review the amounts of flour and buttermilk in this recipe. Even before I made these pancakes this morning, it seemed to me the proportions were reversed; i.e., should flour be 2 cups to 1 3/4 cups of buttermilk? I made them according to the recipe as written in this month's issue anyways, thinking that surely Southern Living would proofread amounts listed in recipes. While they tasted okay, they were very flat and thin - looking nothing like the picture! They ran all over the griddle when I poured in the batter. (Yes, I did wait at least 5 minutes before cooking them, and used only 1/4 cup for each pancake as recommended.) Please advise. Thank you!
