Home Cooking with the chefs of Commerce Café

Join us once a month as we share the recipes our chefs love to make at home for their families with your families. Each recipe will have ingredients sourced in Lockhart and will be easy to make with limited equipment in your own home. 

This month’s chef: Tony Ramirez

Lockhart graduate; chef of 18 years; pie master

There are a few staple recipes that I feel everyone should have on hand to take the stress out of cooking.

This trusted pancake recipe is one that I’ve been using for quite a while at home and in a few places that I’ve worked. These pancakes come out a bit on the thicker, fluffier side. I typically make them on Sunday mornings with family & friends. The kids love them! Occasionally I pull this recipe out and just have breakfast for dinner. 

Pancakes

6 whole eggs

4.5oz melted butter 

3 and 3/4 cups of buttermilk

1 tbsp of vanilla extract 

4 and 1/2 cups of all-purpose flour 

2 and 1/2 tsp of salt

6 tbsp of sugar

2 tbsp of baking powder 

*Start by sifting all the dry ingredients together in a large bowl. If you don’t have a sifter, you can use a whisk in the dry ingredients.

*Mix all the wet ingredients together in a bowl.

*Add wet ingredients into your dry ingredients and whisk in until very smooth and lump free.

*Heat your pan or griddle on low to medium heat.

*Add a bit of butter or oil to the pan to prevent sticking.

*When the oil starts to show a thin whisp of white smoke, ladle 4oz of batter into the pan and cook till you start to see bubbles popping in the batter.

*Using a spatula, flip the pancake and cook for about 1 to 2 minutes .

*Repeat the process with remaining batter and enjoy with syrup, whipped cream, butter, or fruit compotes.