Hi. How are you? Good I hope… By now I’m sure you’ve noticed I’ve been taking a bit of break. It wasn’t entirely planned but between birthdays and Valentine’s, and snow trips and Wicked, I’ve been eating out a lot the last couple of weeks and not cooking. But I’m back now and I made you pancakes.
I grew up eating pancakes from mixes. You know: Bisquick, Aunt Jemima, Hungry Jack. And in my adult life I moved on to the fancier mixes like Bob’s Mill and such. All of these make fine pancakes but I wanted to have more control over the outcome so I started playing with pancake recipes about a year ago. And after eating a lot of pancakes, I think I’ve found the best one. I stumbled upon Bette’s Buttermilk pancakes about six months ago and have tested it many times, adjusting a few things here and there along the way. And by-gum, these are darn good pancakes.
The baking powder, baking soda, and buttermilk come together in a chemical reaction that give these pancakes major lift. So much lift, in fact, that the batter gets fluffy after sitting for a few minutes (I’m talking big air bubbles here).
(adapted from Bette’s Buttermilk Pancakes)
The trouble I have with most recipes is that they make too many pancakes for 1-2 people which is the number of people I feed most often. So I put my math skills to use and cut everything in half, so if you want more pancakes just double it all.
The original recipe includes melted butter in the batter but I’ve found they are just as good without it (and I feel less guilty about slathering them with butter pre-syrup).
My favorite way to make these is with blueberries sprinkled over each pancake as they cook on the first side, but raspberries or a little cinnamon sugar is also nice. Or try chocolate chips if you’re feeling a little naughty.
Makes about 12 pancakes
1 cup all-purpose flour
1 tablespoon sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup buttermilk
1/4 cup milk, whole or 2 percent
(optional) choice of berries, chocolate chips, bananas, or other nuts.
- In a medium bowl, whisk together the dry ingredients.
- In a small bowl, beat together the milks and egg.
- Just before you’re ready to make the pancakes, add the liquid ingredients to the dry ingredients all at once. Stir just until the dry ingredients are mixed in, the batter will be slightly lumpy.
- If you are using berries or nuts (or chocolate chips), mix them in now or sprinkle on top of each pancake in the skillet (I usually use the sprinkle method because I don’t like my batter to turn blue from the blueberries even though I know it doesn’t affect the flavor, I’m just a little particular. Plus this means I can make sure each pancake has the right number of berries… er, nevermind).
- Heat a lightly oiled griddle or heavy skillet to medium-high (I cook them on medium but my stove runs a little hot so you may want to experiment to find the right temperature for your stove).
- Spoon 1/8 to 1/4 cup of batter onto the hot skillet. When bubbles appeear on the surface and the underside is lightly browned, flip it and cook another 2 minutes.
- Serve immediately or keep warm in a 200 degree oven (or on “warm” if your oven has it).
- If you have leftovers, lay them in a single layer on a baking sheet and put it into the freezer. When frozen, transfer to a zip top bag and keep frozen. Then when you’re having a pancake emergency, take one out and toast it. Crisis averted.
- I use a regular spoon to scoop the batter (you know in a silverware set, there is the smaller teaspoon and larger (soup?) spoon. I use the latter). The batter is fluffy so the scoop probably is about double the volume of the spoon but it still makes smaller pancakes which I find easier to flip and let’s face it, pancakes are better in stacks and the smaller the pancake the bigger the stack.