Monday, November 8, 2010
Have you ever had pancakes that were so good you couldn't stop eating them? Have you noticed that most breakfast pancakes have a certain taste to it? Have you tried to replicate it only to fall short? Well you are in luck I have a remedy for that and that's this recipe for buttermilk pancakes. They always turn out perfectly with a soft, moist center and a crispy outer crust. I mean these are the business. You will be converting non pancakers before you know it. I am super serious.
So this is a pretty simple recipe that you can modify in any way you like. I like to add fruit or chocolate chips to mine to sometimes and another cool thing is to add about a 1/2 cup of ricotta cheese and blueberries. Now those are killer pancakes. Kishelle, my wife, loves banana pancakes and those are easy as well. Try different things and make what you like.
As always if you have any questions please let me know.
- 2 cups flour
- 1 teaspoon baking powder
- 1 teaspoon kosher salt
- 1/2 teaspoon baking soda
- 2 tablespoons white sugar
- 2 eggs seperated
- 2 cups buttermilk
- 1/2 cup butter, plus more for greasing the pan
- 1 teaspoon vanilla
- maple syrup
1. Take all the dry ingredients and mix well using a whisk until combined. In a small bowl melt the butter until it's soft in the microwave. MAKE SURE that the butter isn't hot because it will cook the eggs and that would not have very good results. In another small bowl add the buttermilk. Then separate the eggs with the yokes going into the butter and the whites going into the butter milk. Mix both well then combine the 2 wet ingredient bowls into one mixing well with a whisk. Then stir that bowl of wet into the bowl of dry and mix well. Don't worry if it's a little thick these things cook perfectly. Then add the vanilla. Set in the fridge for one hour to allow the flour to break down.
2. In a medium sized cast iron skillet or fry pan, add a little bit of butter and melt. Then add a spoonful of batter and let cook until you start seeing bubbles popping through the middle. Then flip and cook until the bottom is done. Repeat until all the batter is gone putting done pancakes in the oven on low to keep warm.
3. To serve plate a couple of cakes on a plate with eggs and bacon then cover with maple syrup.
Posted by Christian and Kishelle Linenko at 5:39 PM