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Posts tagged ‘pancakes for breakfast’

Buttermilk Pancakes

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I am sure you are saying, ho hum who doesn’t know how to make panceakes and who needs another pancake recipe. Well, I am always on the lookout for a basic recipe with a technique I have never used before when making it in the hopes that it will be just a little more stand out. I saw this recipe on Food and Wine Daily, the pancakes looked so good I had to give it a try, The difference here is that you beat the eggs with a hand held mixer until they double in volume about 3-4 minutes.  Most pancake recipes you simply beat the eggs with the milk and fat and add the wet to the dry, this is sort of the reverse and intrigued me.

The perfect opportunity for me to give these a try was this morning, I had Air bnb guests here and they wanted pancakes.  The pancakes are a little more labor intensive than the recipe I normally use. Hopefully the extra effort will pay off.

The batter is very thick and fluffy. These are not pancakes you pour into the pan or onto the griddle. See…

Really thick batter

Really thick batter

You have to have the temperature right a medium flame works well, they are thick so the batter takes a while to bubble and if the temperature is too high the middle will not be done. The first 4 I fried in butter, the pancakes pictured here I sprayed oil in the pan and I prefer it that way, although the butter gave a nice crispy exterior. The pancakes had kind of a light cake like texture and tasted really nice. I think it’s a good recipe but will probably stick to my go to pancakes from Betty Crocker that my Mom used and so do I. It’s quick and easy and they are always good.

Buttermilk Pancakes

Made 7 pancakes (heaping 1/3 cup of batter)

1 1/2 cups All purpose flour

1 1/2 tbs baking powder

1/2 tsp kosher salt

2 large eggs

1 1/2 cups buttermilk

3 tbs unsalted butter melted plus more for cooking the pancakes

Warm maple syrup and soft butter for serving

You can add blueberries when you pour the batter on the griddle if you like.

Whisk the flour, baking powder and salt together. Beat the eggs until light and creamy and doubled in volume, now beat in the buttermilk and butter. Gently fold in the dry ingredients. Put about 1/3 cup batter on griddle or in non stick skillet. Cook on moderate heat for 1-2 minutes or until they are golden brown and bubbles appear on the surface. Flip over and cook another 1-2 minutes. Place in warm oven while you make the rest.

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