Monday, September 27, 2010

Buttermilk Pancakes

Pancakes are becoming a bit of a weekend tradition at our house.  Someone is bound to be in the mood for pancakes and I'm always happy to indulge.  For years when I made pancakes they came out of a box.  And they never really tasted right.  There is something about pancake mixes that just doesn't cut it, they have a weird taste I can't put my finger on, maybe it's too much baking soda or something like that.  At any rate, after making pancakes from scratch a couple years ago I have never gone back.  I can't understand why pancake mixes have become so popular, most require you to add the wet ingredients anyways so you may as well spend the extra three minutes to prepare the dry and get pancakes 100X more delicious.

Anyways.  My favourite pancake recipe comes from Martha Stewart.  Yes, I know I have mocked Martha for many years, but her recipes are the bomb.  I can't think of one recipe I have yet to make from her website that hasn't turned out delicious.  Back to the pancake recipe.  I have adapted it a little, for instance I never use buttermilk, just add a few splashes of lemon or lime juice to regular milk and let it sit for a few minutes, and I usually use white whole wheat flour.  There are plenty of add-ins for pancakes: chocolate chips, diced apples, blueberries, etc.  Be creative, pancakes are hard to screw up.  

If you like your pancakes crispy on the outside and soft on the inside like I do, add lots of butter to your griddle before every batch, and flip them fast (shortly after you see bubbles form on top).  If your batter seems too runny you can add more flour, or just go with it.  The pancakes end up being quite spongy rather than cakey.  Top with maple syrup, strawberries, and whipped cream and you've got a completely delicious breakfast.  This recipe makes a lot more than nine pancakes as it claims, if you have leftovers enjoy them cold with a bit of jam . 

Best Buttermilk Pancakes

Makes nine 6-inch pancakes

  • 2 cups all-purpose flour (I use white whole wheat)
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3 tablespoons sugar
  • 2 large eggs, lightly beaten
  • 3 cups buttermilk (if you don't have buttermilk on hand just reduce by a couple teaspoons and add lemon or lime juice)
  • 4 tablespoons unsalted butter, melted, plus 1/2 teaspoon for griddle 
    1. Heat griddle to 375 degrees. Whisk together flour, baking powder, baking soda, salt, and sugar in a medium bowl. Add eggs, buttermilk, and 4 tablespoons butter; whisk to combine. Batter should have small to medium lumps.
    2. Heat oven to 175 degrees. Test griddle by sprinkling a few drops of water on it. If water bounces and spatters off griddle, it is hot enough. Using a pastry brush, brush remaining 1/2 teaspoon of butter or reserved bacon fat onto griddle. Wipe off excess.
    3. Using a 4-ounce ladle, about 1/2 cup, pour pancake batter, in pools 2 inches away from one other. When pancakes have bubbles on top and are slightly dry around edges, about 2 1/2 minutes, flip over. Cook until golden on bottom, about 1 minute.
    4. Repeat with remaining batter, keeping finished pancakes on a heatproof plate in oven. Serve warm.
    Enjoy!  You'll never go back to a pancake mix again!

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