Tuesday, February 16, 2016

Buttermilk Pancakes

Before delving into pancakes I feel like I need to take a moment to talk about the photos on this here blog. Man do they stink. I know they stink. I don't want you, my dear readers, to think I'm naive enough not to know they stink. I know. I'd love to be one of those awesome blogs that has beautiful photography, step-by-step photos of the cooking process and very artistically designed finished product photos, but I am not.

If it's the middle of the winter and dark outside at 5:30pm, then you're going to get a grainy shot from my poorly lit kitchen or possibly one on our very scratched up coffee table trying to utilize just a shred of natural light. Or if I forgot to take a picture before we start eating dinner, then you're going to get a pic of my half-eaten soup.

So I guess I'm apologizing...or not apologizing. I don't know. You get the picture, right? (pun intended) I hope you guys stay as readers because of the food and not because of my photos (or lack thereof) or my horrible writing (yeesh...that's a whole 'nother issue...).

Now, onto the cakes!

We have a tradition to make breakfast for dinner on Sundays. This started as a way to make Sunday dinner less stressful and a bit easier to plan and make. Most Sundays we do pancakes because they are a crowd favorite around here. Don't get me started about the time I decided to do hash browns and omelets. There was a VERY disappointed four year old.

It has taken me a very long time to come up with my all-time favorite pancake recipe. But I finally have it! I think the key is to use buttermilk and to not overmix the batter. This is also a great base to make blueberry, chocolate chip or banana pancakes. And always use pure maple syrup...the best!


Buttermilk Pancakes
Prep time: 5 minutes Cook time: 20 minutes  Yield: 15 pancakes

2 cups all purpose flour
1 Tb sugar
1 tsp salt
2 tsp baking powder
1 tsp baking soda
3 TB melted butter
2 cups buttermilk (plus 1/4 cup if batter is too thick)
2 eggs

  • Mix flour, sugar, salt, baking powder and baking soda in large bowl.
  • In another bowl mix melted butter with buttermilk, then add both eggs and whisk together.
  • Pour wet ingredients into dry ingredients and mix until combined, do not overmix. It is ok to have a few lumps. If batter is too thick, thin it out with more buttermilk until it reaches a good consistency. 
  • Using a 1/4 cup measuring spoon, pour batter onto hot griddle (medium high heat) 
  • Cook on the first side until bubbles start to pop through and the sides start to look dry. 
  • Then flip and cook the other side until golden brown. 

1 comment:

  1. Pure maple syrup tastes like a tree. #truth #fakestuffforlife #sugarsugarsugar!!!!