Sunday, March 27, 2011
8:46 AM | Posted by Brandy K | | Edit Post
Everyone needs a really good pancake recipe in their breakfast arsenal. This is a great one! Really!
Some of the many reasons I love this recipe are:1. It makes the most tender, buttery pancakes EVER!
2. One bowl...I only have to bust out one bowl.
3. No egg white whipping. Just don't like that business. I'm lazy that way.
4. Each and every one puffs up so nicely. Just love that.
5. They freeze beautifully!
I usually double the recipe and cook them all. Whatever we don't eat that morning, I freeze for breakfasts during the week. I wrap the pancakes up with plastic wrap, in groups of 2 and 3, put them in a plastic freezer bag--and into the freezer they go. Viola--just unwrap and microwave for 1 minute and your little people can have a hot, homemade breakfast before school. Gotta love that.
The Pastry Queen’s Mother’s Day Buttermilk Pancakes
source: Rebecca Rather, The Pastry Queen
2 large eggs
3 1/2 – 4 cups buttermilk (shaken well)
1 tsp baking soda
3 cups all-purpose flour
2 tsp baking powder
1 tsp salt
2 tsp sugar
1/4 cup (1/2 stick) unsalted butter, melted
1 tsp vanilla extract (optional)
1 tbsp butter, for frying
Whisk together the eggs and buttermilk in a large bowl. Add the baking soda and whisk until combined. Add the flour, baking powder, salt, and sugar; whisk until just incorporated. Stir in the melted butter and vanilla. If you wish, pour the batter into a pitcher to make it easier to pour the pancakes onto the skillet.
(The batter will keep 2-3 days, covered and refrigerated.)
Set a griddle or frying pan on the stove over medium heat. Add some butter for frying; when it begins to foam, pour some of the batter into the pan to make pancakes of whatever size you wish. When bubbles form on top of the pancakes, flip them and cook until the bottoms are golden brown. Serve immediately.
There are so many options for mix-ins here – bananas, chocolate chips, pumpkin, strawberries, blueberries, oats, raisins, etc. The amount of buttermilk you use is up to you. I usually only use 3 1/2 cups. If you want thicker, fluffier pancakes add less buttermilk (closer to 3 1/2 cups for a full recipe); if you like your pancakes thinner, add more buttermilk. This recipe yields about 15 large pancakes.
This post is linked to: Sweets for a Saturday
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