I love good breakfast foods. A well made buttermilk pancake is no exception. Usually, when we make pancakes at home we just use a mix, but sometimes, for fun (and when we have leftover buttermilk) I make the good ones.
I’ve tried a few recipes but the one I like best is from Fine Cooking and no gadgets are needed.
- 3 Tbs. unsalted butter ; more for serving and for the pan
- 9 oz. (2 cups) unbleached all-purpose flour
- 1/4 cup granulated sugar
- 2-1/2 tsp. baking powder
- 1/2 tsp. baking soda
- 1/2 tsp. kosher salt
- 2 cups buttermilk
- 2 large eggs
- Melt the butter and set aside to cool briefly.
- In a large bowl, mix the flour, sugar, baking powder, baking soda, and salt.
- In another bowl, whisk the buttermilk and eggs.
- Whisk the wet ingredients into the dry until almost incorporate. Add the cooled melted butter and mix just until the batter is evenly moistened (there will be lumps). Don’t over-mix. Let the batter rest while you heat the griddle.
- Use butter on the griddle to lube it up. Fry up the pancakes, each should be about 1/4 cup. Cook for about a minute each side.
Serve ’em up warm. With real maple syrup (don’t bother with the fake stuff, gross).
We always have leftovers, so I like to freeze them with parchment paper in between each pancake, then you can take them out and just toast them until warm when you need a quick breakfast or snack.