buttermilk pancakes

There’s so much to say about these pancakes…we become emotional just when thinking of them. They’re light, fluffy, savory, sweet, all the notes are hit. Elizabeth’s dad has been making these for the family her entire life, so growing up with this high of standards for pancakes, has left her unable to appreciate any other pancake. And Bradley, never cared for pancakes until… But how could he not when these are perfect? And we mean, quite literally, perfect. The buttermilk creates the most savory aftertaste that, when struck by the soft butter and sweet maple syrup, takes you on a journey through the most quintessential of flavors. No other pancake will ever do it for us. They’re simple to make. They’re golden brown and delicious. They’re flat out craveable. So, every special occasion breakfast, Sunday brunch, or just when the hankering can’t wait any longer, calls for a batch of these. Double, triple, quadruple the recipe because you’ll never stop at one. 

Serving: 5 fluffy medium pancakes

Ingredients:

1 egg, room temperature 

3 tbs butter, melted (plus more room temperature butter for cooking and serving)

1 cup of buttermilk

3/4 cups of all-purpose flour

1 tsp baking soda

1/2 tsp salt

maple syrup 

 

Steps:

Make the batter. Combine the wet ingredients together (the buttermilk, melted butter, and room temperature egg). Whisk together. We measure the buttermilk out in a measuring cup and add the egg and melted butter to that. Less dishes. In a separate, large bowl, add the dry ingredients (flour, baking soda, salt). Mix the dry ingredients together. Create a well in the center of the bowl. Slowly pour in the wet ingredients to the dry ingredients. Whisk together. DO NOT OVER-MIX. You want to mix until everything has been incorporated, but there are still lumps. You want the lumps. This makes a fluffier pancake batter. Set aside.

Heat a large skillet or griddle pan over medium heat. Butter the pan generously. Using a ladle, pour in about 1/2 cup of the batter onto the pan. Using the back of the ladle, swirl it around the top of the pancake to even it out and spread the batter out a little in the pan. This makes for a more even cooking of the pancake. Now, be patient. Wait for little air bubbles to appear around the rim of the pancake. It should look like it’s starting to set up around the outside of the pancake. That’s when it’s ready to flip. When flipping, take the spatula, and with confidence, wedge it under the pancake, and flip in one fell swoop. It’s okay if some of the batter splats around when flipping. Just use the spatula to push it back towards the pancake, and it will continue to cook with the rest of the pancake and return to its circular shape. Cook on the other side for another 2 to 3 minutes, or until it is golden brown. Spread a little butter on top of the pancake and place on the serving plate. Our griddle can cook two pancakes at a time, so after each batch is done, we butter the top of the pancake, and stack them up on the serving plate. One serving of this batter will make a stack of about five medium-pancakes. Spread a little butter between each layer. 

Serve with more butter and maple syrup. 

Start with one, or maybe two pancakes, and see how that works out. You’ll be making a second batch before you know it!

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