Monday, May 4, 2015

What's For Breakfast: The Best Buttermilk Pancakes


Me and pancakes go way, way back. Pancakes were almost always on the Saturday morning menu at our house. With Car Talk in the background, my Dad made the batter and manned the spatula for flipping duty, though I would hop in to make a batch of my favorite silver-dollar-sized pancakes before all the batter was gone.


So many years later, and pancakes are still one of my favorite breakfast treats. Although, given our busy weekends, we eat pancakes more often for dinner than for breakfast. But, when a lazy weekend morning beckons, I like to put pancakes on the menu. And when I have buttermilk in the fridge, it's buttermilk pancakes all the way. I've tried a bunch of recipes in the past, and this recipe, which hails from the blog oh, sweet basil definitely is at the top of the list. And no, you don't need to adjust your screen -- our pancakes are typically that yellow. Gotta love fresh eggs from our chickens -- their orange yolks are amazing.

The Best Buttermilk Pancakes (printer-friendly version)
makes 12+ pancakes

2 cups unbleached all-purpose flour
1 teaspoon fine sea salt
2 teaspoons baking powder
1 teaspoon baking soda
2 tablespoons granulated sugar
2 eggs, slightly beaten
2 cups low-fat buttermilk
1/2 teaspoon vanilla extract
2 tablespoons unsalted butter, melted and cooled slightly
1 tablespoon unsalted butter, for the skillet

1. In a medium bowl, whisk together the flour, salt, baking powder, baking soda, and sugar.
2. In a separate bowl, stir together the eggs, buttermilk, and vanilla.
3. Make a well in the center of the dry ingredients, pour in the wet ingredients, and whisk until just combined. Then stir in the melted butter. Do not over stir!
4. Melt the butter in an electric skillet heated to 350 degrees. Add about 1/3 cup of batter in rounds to the skillet. Flip when the pancakes when bubbles form and the batter looks matte in appearance. Cook for an additional minute or two. Serve immediately or keep warm in the oven until ready to serve.

(adapted from this oh, sweet basil recipe)
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