Wednesday, February 16, 2011

Buttermilk Pancakes

Including buttermilk in your pancakes takes your average pancake to the next level.  Like restaurant quality- incredibly flavorful, ridiculously fluffy and tender.  Yum!!  These are the best pancakes I have ever made!  If you havent tried buttermilk in your pancakes yet, you really should get on that!  These are super delicious and I make them way more often than I probably should because they are not exactly healthy, more of a special occasion breakfast.  Stay tuned for a healthy everyday pancake mix that you can feel good about giving to our family.  But in the meantime, go ahead, indulge and enjoy!

(I have tried a few times to get a good picture of these.  Yeah, apparently that's not gonna happen, so instead you get an "action" shot of them baking!  I was tired of waiting for a good picture and just wanted to share the recipe.) 

Buttermilk Pancakes (slightly adapted from SmittenKitchen)

2 c. flour
2 tsp. baking powder
1 tsp. baking soda
1/4 tsp. salt
3 T. sugar
2 eggs, slightly beaten
1 1/2 cups buttermilk (the original recipe calls for 3 cups, but I like my pancakes thick, so adjust to your taste)
4 T. butter, melted and slightly cooled

*In a large bowl combine all the dry ingredients.
*Combine the buttermilk, eggs and butter.
*Add the wet ingredients to the dry ingredients mixing just until incorporated, there will be a few lumps.
*Allow to sit while your griddle heats
*The batter spreads and grows surprisingly a lot as it cooks, so be careful not to make them too large, (using maybe a 1/4  cup of batter?)
*Cook until top bubbles and sides dry out a bit, flip and cook on other side til golden brown.

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