Sunday, September 16, 2007

Buttermilk Pancakes

Buttermilk Pancakes

During the week I don't eat breakfast. I know I know, breakfast is the most important meal of the day! I actually really love breakfast and breakfast foods but when I'm unpleasantly jolted awake by the alarm at a time when I simply can't function, I'm just not hungry. If I force myself to eat something, I end up feeling queasy so it's better for me if I go without it. What I love most about weekends is being able to enjoy my mornings; I can sleep in, wake up naturally, and have a leisurely start to my day. Best of all, I can make a proper breakfast, like a tall stack of pancakes with a generous pat of butter on top (which slid off the stack and melted before I could get a photo), and plenty of real maple syrup. Oh and let's not forget the bacon.

- This recipe will serve 2 - 3 but can easily be doubled to feed a bigger crowd.
- If you do not have buttermilk, you can substitute clabbered milk. Mix one cup of milk with one tablespoon of lemon juice and let stand for 5 minutes at room temperature. The resulting batter will be a little thinner.

Buttermilk Pancakes
Adapted from Cook's Illustrated

1 C AP flour
2 tsp sugar
1/4 tsp salt
1/2 tsp baking powder
1/4 tsp baking soda
3/4 C buttermilk
1/4 C milk, + more if batter is too thick
1 egg
1 1/2 tbsp melted butter and cooled

Add the dry ingredient to a mixing bowl and whisk to combine. In another mixing bowl, whisk the egg and butter, then add the buttermilk and milk.

Add the wet ingredients to the dry ingredients and mix until just combined, do not overmix.

Meanwhile, heat a griddle or large skillet over medium heat. Take a stick of butter and lightly butter the cooking surface. Pour about 1/4 to 1/3 cup of batter for each pancake. Cook until the surface of the batter starts to bubble and the bottoms are brown, about 2 - 3 minutes. Flip and cook on the second side for another 1 to 2 minutes. Reapply the butter between every other batch.

Variation: Blueberry Buttermilk Pancakes

Additional ingredients: 1/2 C fresh blueberries (if using frozen, make sure to rinse and dry them)

Follow the recipe above. After pouring the batter onto the griddle or skillet, scatter about a tablespoon blueberries on the surface of each pancake. This prevents the berries from getting smashed during the mixing process. Continue cooking per recipe instructions.

This will also work with other berries.

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