Buttermilk Pancakes

So as promised, here is my recipe for buttermilk pancakes along with some tricks and tips.

 

Ingredients

2 cups Flour
4 Tablespoons Sugar
2 teaspoons Baking Powder
1/2 teaspoons Baking Soda
1/2 teaspoons Salt
1 and 1/2 cups Buttermilk
1/2 cup milk
3 Tablespoons Unsalted Butter, melted
1 whole Egg
• Oil, For Cooking Pancakes
 
Preparation

Whisk the flour, sugar, baking powder, baking soda, and salt together in a large bowl.

 

In a medium bowl, whisk the buttermilk, milk, melted butter, and egg together.

 

Make a well in the center of the flour mixture, pour the buttermilk mixture into the well, and gently whisk together until just incorporated with a few lumps remaining (don’t overmix).

 

If the batter is too thick (for some reason my was this time, evident in the picture above) add a little milk. Also, be sure not to add too much milk or they’ll be too hard to flip.

Heat your skillet over low-medium heat. Brush the bottom of the pan with a thin layer of oil. If you’re using a good non-stick pan Pam works fine.  Another tip that I find works really well is using an ice cream scoop to drop your batter onto the skillet. This way all of your pancakes will be about the same size and perfectly round. Cook pancakes until bubbles form and golden brown on both sides. What I like about this recipe is that as long as your flame isn’t too high, it’s not easy to burn these guys.

Here’s another tip. Put the pancakes in a covered dish like a pyrex or ceramic one so that they stay warm until you’re finished cooking. This way everyone can sit at the table and eat together.

 

Another great thing about these is if you have a lot leftover you can freeze them and heat up a few before work or school. I usually bring them to work frozen and heat them up in the microwave when I get there. Add a little nutella and it might just be the closest thing to Heaven there is.