Monday, March 29, 2010

Buttermilk Pancakes

Against my better judgment, I admit that I have purchased pancake mix in a box. The box can be so inviting..."Just add water"...or "Shake and pour for fabulous pancakes in minutes". They are right, you can mix up batter in minutes and have hot pancakes in a hurry. Luckily, most of us cover our pancakes in maple syrup so we do not even notice what these quick pancakes are missing. Next time you are making a special breakfast, my suggestions is that you forego your usual pancake recipe and try a batch of these homemade buttermilk pancakes. This recipe is just how you expect a pancake should taste. Soft and fluffy centers with a lightly crisped rim around the edge. What more is there to say? These pancakes are simply the best. (Sorry maple syrup, you are no longer needed at our table.)

Buttermilk Pancakes
From Martha Stewart
2 c. all-purpose flour
2 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
3 Tbs. sugar
2 lg eggs
3 c. buttermilk
4 Tbs. unsalted butter, melted
orange zest
butter or bacon grease (preferred) for greasing your griddle

Combine all dry ingredient in a medium-sized bowl and set aside. In a separate small bowl, lightly beat eggs and add buttermilk, melted butter and the zest of 1/2 an orange. Get your griddle hot (if you have an electric griddle set temp to 375 F). You do not want this batter to sit combined for too long, so right before you are ready to pour out your pancakes, combine the wet and dry ingredients. Mix until just combined - batter will be lumpy. Using a ladle, pour out pancakes on greased skillet. Do not flip until pancakes form bubbles. (I only flip my pancakes one time to keep them fluffy.)
Printable Recipe

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