I tried Cracker Barrel's buttermilk pancakes for the first time about a month ago, and have been having a hard time getting that fluffy, buttery memory out of my head. They were that perfect combination of crispy (but not too crispy) and rich (but not too rich). While Cracker Barrel is a relatively budget-friendly restaurant, I can't afford to go out and tip a server every time I have an early-morning hankering for the perfect pancake. So Chloe, being her master-chef savvy self, found my solution via a quick Pinterest search for this copycat recipe:
Cracker Barrel Buttermilk Pancakes
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp salt
- 1 tbsp sugar
- 1 egg
- 2 cups whole (full fat) buttermilk*
* If you don't like your pancakes very thick, add more buttermilk to thin out the batter
- Preheat your black iron skillet (or any other pan/griddle will work)
- Combine dry ingredients. Mix thoroughly.
- Add buttermilk. Combine.
- In separate bowl, whisk egg until you notice bubbles forming. Add egg to the rest of your batter, but don't over-mix. You want your batter relatively thick, not thin and soupy.
- Melt a very small slice of butter onto your pan (oil or spray works too, but butter will give it that tasty southern flavor)
- Spoon batter onto your sizzling butter, and spread it out. Make sure the middle isn't thick with batter, otherwise it won't get cooked thoroughly in the center.
- Keep an eye on your pancake, occasionally checking on it with a spatula. Once it's bubbly on the top and golden brown on the bottom, it's ready to be flipped! Repeat on other side until it's golden crispy.
- Serve with 100% pure maple syrup (not the fake high-fructose corn syrup stuff...bleh!)
*Makes approximately 5 extra large 7" pancakes
See original recipe
Rating: ★★★★ out of 5 stars
They're quick and easy to make, perfect for Saturday mornings (or whenever you need a change-of-pace from your regular cereal routine).
What I'm listening to: A Rosie Christmas
Photos taken by Taylor with an iPhone 4S