Looking Forward to the Weekend . . . Buttermilk Pancakes

After our wedding my husband went on a search for the “perfect” pancake recipe.  Over the course of the next several months we sampled a number of different types of pancakes – vanilla, sour cream, cream cheese, pumpkin, sweet potato, raspberry, blackberry, chocolate chip, blueberry – but we kept coming back to this recipe, which my family has been making for as long as I can remember.  It is fairly simple and quick to make and really, what better way is there to start a weekend than with fluffy buttermilk pancakes with maple syrup?

Recipe adapted from Betty Crocker’s Cookbook (1976).

For 10-11 pancakes, which I find to be just about right for two people, I used:

Pancakes Cooking

  • 1 egg
  • 1 cup buttermilk (fresh is best, but powdered can be used in a pinch – if you are using powdered, just follow the directions on the box for the equivalent of one cup fresh buttermilk)
  • 2 Tablespoons vegetable oil
  • 1 cup all purpose flour
  • 1 Tablespoon sugar
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • Pancake toppings of choice

First, I combined the wet ingredients in a medium size bowl.

Next, I measured the dry ingredients.

I added the flour to the wet ingredients first and then, without mixing, added the other dry ingredients on top of the flour.  I then sort of stir the dry ingredients together with a fork while they are on top of the wet ones (I know, very technical), before whisking all of the ingredients together.  You could also mix the dry ingredients together in a separate bowl before adding them to the wet, but I find the end result is basically the same either way, only with the former method you have one less bowl to wash.  (And having one less bowl to wash is very important consideration for weekend breakfasts at my place.  Would you rather be a) washing dishes or b) lingering over the newspaper with a nice cup of coffee (or other brunch beverage of choice)?   That’s what I thought.)

Pancake BatterI placed a griddle pan on the stove over medium high heat.  The pan is ready for the pancakes when a drop of water dropped on the pan sizzles.

Working in batches, I poured about ¼ cup of batter on the pan for each pancake, leaving plenty of room between the pancakes.

I flipped the pancakes when they bubbled in the center and the bubbles began to burst.

Pancakes on GriddleI flipped the pancakes using a spatula and cooked for another 2-3 minutes (until no batter was visible when they were pierced in the center with a fork).

Pancakes on GriddleEnjoy the pancakes with maple syrup or your favorite pancake topping!  What do you like to put on your pancakes?

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Comments

Looking Forward to the Weekend . . . Buttermilk Pancakes — 6 Comments

  1. This is basically our recipe too! Yum. Sometimes, when we *need* to add a bowl and a step (for little hands), we separate the eggs and let the big one whip ‘em up.

  2. Pingback: Buttermilk Waffle Recipe | Scissors and Spoons

  3. Pingback: Another Sweet Birthday Surprise: Black Forest Whipped Cream Cake Recipe | Scissors and Spoons

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