Wednesday, December 22

Food: Best Buttermilk Pancakes... ever.

I found the best buttermilk pancakes recipe and I just wanted to share it with you.

I tried microwavable frozen pancakes (uhmm... they're lousy), and I had some diner pancakes (some are great!). But they were not even close to the recipe that I found at Martha Stewart.

Here it goes...

  • 2 c all-purpose flour
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 3 Tbsp sugar
  • 2 large eggs, lightly beaten
  • 3 c buttermilk
  • 4 Tbsp unsalted butter, melted (plus more for cooking if you're not using a non-stick pan)

  1. Heat your pan until water sizzles (the original recipe called for a griddle, but I didn't have one, so I just used a non-stick pan). Whisk together flour, baking powder, baking soda, salt and sugar. 
  2. Add eggs, buttermilk and 4 Tbsp melted butter. Whisk to combine until medium lumps form. The key to fluffy pancakes is to not overmix the batter.
  3. Test the pan if it is hot enough by sprinkling a few drops of water on it. If the water bounces and spatters, the pan is ready to go. Pour 1/2 cup (around 6 inches in diameter) of the pancake batter in pools 2 inches away from one another, if they fit. 
  4. When pancakes have bubbles on top, and the edges are slightly dry, about 2 1/2 minutes, flip over. Cook until golden on bottom, about 1 minute.
  5. Repeat with remaining batter. Serve warm.
For pancake topping, we always use honey (acacia or black sage are best). They are so much better than pancake or maple syrup.

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