Sunday Brunch: Buttermilk Pancakes January 30
Another lovely Sunday brunch.
Pancakes are always a good option for breakfast. It only takes a few minutes to whip up the batter and a few more before they’re done. I love baked goods, too - muffins, scones, etc - but prefer not to have the wait for them to be ready early in the morning. I like to eat breakfast first thing and am definately one of those people who will not skip it if I can help it.
As it so happened, I had some buttermilk in the fridge this morning and wanted to put it to good use. My first thought was to make some muffins, but, as I said above I would basically prefer to have muffins for a snack. Pancakes were the order of the day.
I think I actually prefered these to the buttermilk waffles that I made a few weeks ago, but only because I am somewhat more partial to pancakes than waffles. They were delightfully soft and light. Oh, and did I mention easy? I added some (skim) milk in addition to the buttermilk to thin out the batter a bit; overly thick pancake batters force you to cook the pancakes longer and make a tougher “skin”. No one wants that.
Quick Buttermilk Pancakes
1 cup buttermilk
1 egg
2 tbsp milk
1 cup flour
2 tbsp sugar
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
In a 4 cup measuring cup - to take advantage of the spout for easy pouring - whisk together buttermilk, egg and milk. Dump in dry ingredients and whisk until thoroughly combined. Heat a nonstick griddle until drops of water sizzle when sprinkled on to the surface.
Pour batter onto griddle in whatever size or shape takes your fancy. When bubbles form and edges look slightly dry, use a spatula to flip the pancake and cook for another 30-60 seconds, until second side is evenly browned.
This made about 12 4-inch pancakes.
Any remaining batter can be refridgerated overnight and the recipe can easily be doubled.
drbiggles Feb 2
Hey, I can see the pan groves in the pancakes! Neat.
This last weekend I did, as I usually do, the pancakes on our chrome griddle lubed with fresh rendered lard. Crispy on the outside, lofty cakey in the center. Are you a fan of the syrup or the preserves?
Biggles
Nic Feb 2
Oh, definately the syrup. Don’t get me wrong, I like the preserves (particularly on thinner crepe-styles), but there is something about how a good pancake sponges up warm maple syrup. Mmm…
the baker Jul 5
hey nic! love your bakingsheet index! it’s really helpful.. and wow you’ve really got loads of recipes. all the better for me =) you’ve become my major recipe resources i tell ya.
oh ya, now i remembered where i got the buttermilk pancake recipe from! it was actually from your site! haha.. silly me… i was looking at your index and realised that i printed it out some time back and kept it in my file… anyway GREAT recipe and thanks for all the wonderful recipes.. keep it comin’
Anne Dec 20
Hey Nic - I’m having a birthday brunch for my mom on Christmas Eve (yes, her birthday is the 24th…) and she loves pancakes. Can the batter be prepared a couple of hours in advance, or should it be last minute because of the baking powder/soda?
Nic Dec 20
Hi Anne. You can prepare it in advance, but to make sure you get the fluffiest pancakes, I would add the baking soda at the last minute. Since it reacts with the liquid (and baking powder reacts to heat), you’ll get the biggest lift if you add the soda just before you make the pancakes.
Anne Dec 22
Thanks Nic - sounds perfect. I’ve only made “American” pancakes from Bisquick mix (preciously hoarded!) before.