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.

Ingredients

• 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

Preparation

1. Melt the butter and set aside to cool briefly.
2. In a large bowl, mix the flour, sugar, baking powder, baking soda, and salt.
3. In another bowl, whisk the buttermilk and eggs.
4. 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.
5. 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.