Some pictures I found in my archive from an old summer brunch. From left to right: Blueberry Cornmeal, Arbequina Olive Oil & Saffron, Nutella Banana.
An overnight pancake batter with yeast might produce fluffier cakes, but I like this recipe because you can do it on the fly without waiting and it still rises considerably.
2 c pastry flour
1 tbl sugar
1 tsp salt
1 tsp baking soda
¾ tsp baking powder
1 tbl cornstarch
1 pint buttermilk
2 large eggs
2 tbl olive oil
Combine all dry ingredients and wet ingredients separately before mixing together. Bring to batter to room temperature before ladling onto the griddle. The warmer the pancake, the more it will rise when cooked.
Any ingredient can be added to spice it up:
Green tea powder, oreos, orange zest & campari, pumpkin puree…the skies the limit.