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This
recipe originally is from Frank Elliott, the cook at
Robie's Country
Store & Deli
in Hooksett, NH. The recipe and photo appeared in Saveur magazine,
March 2008. Photo by Andre
Baranowski.
I have tried many Buttermilk
Pancake recipes, but this recipe is the absolute best! These pancakes are so
light and fluffy! This is the recipe
that I now use for my family. Sometimes, I'll add blueberries to the batter.
Give it a try!
More of Linda's great
Pancake Recipes
for your family's breakfast needs.
Buttermilk Pancakes - Homemade Buttermilk Pancakes
Recipe Type:
Brunch and Breakfast,
Eggs,
Pancakes
Yields: 4 servings
Prep time: 10 minutes
Cook time: 5 minutes
Ingredients:
2 cups all-purpose
flour
2 tablespoons granulated sugar
4 teaspoons
baking Powder
1 teaspoon baking soda
1 teaspoon salt
2 cups buttermilk*
4 tablespoons butter, melted
1 teaspoon pure vanilla extract
2
eggs, beaten
Additional butter for cooking the pancakes
Maple Syrup
Powdered (confectioners') sugar
* Learn how to make a
Buttermilk Substitution.
Preparation:
In a large bowl, add flour, sugar, baking powder,
baking soda, and salt; mix well.
In a small
bowl, whisk together buttermilk, melted
butter, vanilla extract, and eggs. Pour
the buttermilk mixture into the flour
mixture and whisk together until just
combined to make a thick batter.
For tender pancakes, do not over-mix the
batter.
To achieve light and fluffy pancakes, it is important to let the
batter rest for 5 minutes while you heat the skillet. The flour needs this
time to absorb all the liquid which ensures that the batter will set up
property. If you skip this step, the pancakes will run together in the pan
and cook up flat and misshaped.
 Heat
a large frying pan or
cast-iron skillet or griddle
over medium heat until fairly hot.
Make sure
the griddle is hot but not too hot. Temperature is key
to getting light, fluffy pancakes. If the griddle is too hot or
cold, they'll either scorch or won't rise. Always preheating the
griddle before adding your butter. Add 1 teaspoon butter
and heat until the butter’s foam subsidies.
Ladle about 1/2 cup of the pancake batter onto the hot griddle.
Don't
mess with the pancakes too much. Let the pancake sit on
the griddle and grow and rise by itself. Don't shake the pan or
move it, as that will prevent it from rising. Let the batter do
the work sitting on the grill and flip the pancake just when it
starts to bubble on top.
Cook the pancakes, turning only once, until deep golden brown on both
sides, approximately 5 minutes total.
Transfer the cooked pancakes to a large
plate, keep warm in oven. Repeat process
with additional butter and remaining
pancake batter to make 8 pancakes in
all.
Serve
hot, topped with butter and maple syrup
and a dusting of Confectioners’ sugar.
Freezing Pancakes: Cooked pancakes will keep, sealed in
freezer bags, for up to 2 days in the refrigerator and up to 1 month
in the freezer. Defrost in the refrigerator overnight and reheat in
a 350°F oven for 5 minutes.
Makes 4
servings.
Buttermilk Pancake Variations:
Blueberry Buttermilk Pancakes:
Combine 1 cup blueberries dusted with 2 tablespoons sugar; let stand a few minutes.
Gently fold blueberries into the batter just before baking.
Apple Buttermilk Pancakes:
Grate some tart apples into the batter before baking.
Banana Buttermilk Pancakes:
Thinly slice or mash banana into the batter before baking.
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