This weekend was a long weekend – which to me means one thing! PANCAKES!
Usually, the standard pancake recipe from Joy of Cooking comes out and the wrinkled, spotted, worn page is opened and another spot of oil or vanilla is added to the collection. This time, however, the addition of buttermilk to the pancakes transforms the always delicious pancakes into something even softer and fluffier! Heaven on a plate, covered in syrup! This weekend was even better because one of my best school friends came over (with bacon!) and we had a fabulous brunch. It made the weekend and the addition of bacon rounded out the brunch nicely :)
So here’s to bacon and pancakes, and a best friend to share it with!
2 cups flour
1 tsp baking soda
1 tsp baking powder
1 tbsp sugar
2 cups buttermilk, plus additional 2 tbsp if necessary
2 tbsp melted butter or oil
Combine flour, baking soda and baking powder, and sugar in a large bowl and stir.
Measure buttermilk into 4-cup measure and add egg. Mix thoroughly and add to dry ingredients. Whisk mixture until smooth – there should be no clumps! Cover the bowl and refrigerate overnight.
On the morning of your brunch/breakfast, give the batter a good stir. If it seems too thick, add a little bit of extra buttermilk. Stir in the melted butter or oil.
Grease and/or preheat a griddle or skillet and heat until water will slide over the surface. I use a griddle and it’s non-stick, so the grease isn’t necessary. Use your best judgment, or whatever pan you have that will give you the most amazing pancakes. Once the griddle/skillet is hot enough, spoon approximately 1/4 – 1/3 cup batter on to the griddle.
Cook until bubbles appear on the surface the bottom is a nice golden brown. You can use a flipper or spatula to peek and see how the pancakes are progressing. Flip with a purpose (otherwise batter goes everywhere and the pancakes lose their shape – never fear if this happens – every pancake is salvagable and will taste just as good!). Cook until the other side is golden brown as well.
You can serve immediately (when they are best!) or preheat the oven to 200F and keep warm until the rest of your meal is ready, if the pancakes are merely part of your fabulous brunch. Serve with syrup (or whatever you love on your pancakes)! If it so happens that you have leftovers, I like to re-heat them in the toaster. It re-toasts them and restores the lovely crispness of them when they’re fresh.
Thanks for reading!