Buttermilk Pancakes

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Makes 10-12 fairly large pancakes.  Enough for 4-5 people.  Leftover batter can be stored in the fridge for a day or so.  Or, you can make extra pancakes and warm them in the toaster oven.

3 cups all-purpose flour
1 tablespoon sugar
1 1/2 teaspoons baking powder
1 1/2 teaspoons kosher salt
1 teaspoon baking soda
2 large eggs
3 1/2 cups buttermilk
1/4 cup (1/2 stick) unsalted butter, melted
Directions
1. In a bowl sift together the flour, sugar, baking soda, salt, and baking powder .  In another bowl combine the eggs and buttermilk, then add the melted butter. Gradually add the wet mixture to the dry mixture, stirring with a wooden spoon until just smooth.
2. Drop the batter. by the 1/4 cupful and cook until full of bubbles and the bottom side is golden (lift the pancake with a spatula to check the bottom), 2 to 3 minutes. Flip and cook the other side, about 1 minut.  Serve these puppies with the maple syrup and butter.
3. Serve with butter and maple syrup, or applesauce, or pear butter, as you wish.
 
Notes:
Do a small test pancake or tow until you get the right pan temperature. Too hot, and the pancakes scorch before they cook through.  Too cool, and they will take too long to brown and come out tough.

If you don't have buttermilk, add 1 Tbl of white vinegar per cup of milk (3 Tbl for this recipe), stir, and let the milk sit for 5 minutes or so.  It will thicken and sour slightly.




Matriarchy

Member since Sep 2007

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