Buttermilk Pancakes

  • 1 & 1/3 C All Purpose Flour
  • 3 TBS Sugar
  • 2.5 tsp Baking Powder
  • 3/4 tsp Salt
  • 1 & 1/2 C Buttermilk*
  • 2 Large Eggs
  • 2 TBS Melted Butter
  • 2 tsp Vanilla Extract
  • EXTRAS (like nuts or berries…1 Cup will work)

*First up, make your buttermilk! What’s that you say? HOW DO YOU MAKE BUTTERMILK? It’s really easy, something I learned when I lived in Japan and couldn’t run to the store to buy it. All you have to do is add an acid to some milk and let it sit at room temperature for about ten minutes. Vinegars work, but lemon juice is best! So, measure out your 1.5 C of milk and stir in a 1.5 to 2 TBS of lemon juice. The general ratio is 1 TBS per CUP but I like it a little stronger sometimes. After ten minutes you’ll see the milk has a little curdling action going on and it’s got some sourness to it. Great stuff!

In a bowl combine all of your dry ingredients. WHISK THEM to thoroughly blend them all up and set aside.

In a large bowl beat your eggs, whisk in the buttermilk, melted butter and vanilla and stir in the dry ingredients in 4 or 5 stages. Stir it up, but not too much…don’t try to bang out all the lumps.

If you are like me and want to add some nuts or fresh fruit, now is the time to do so. About 1 C will work. I’m a total sucker for pecan pancakes and my blueberry lemon zest ones are pretty bitchin’ too!

Take your skillet and heat it on MEDIUM. Coat the bottom with a nice brushing of veggie oil or butter. Add 1/3 C spoonfuls of pancake batter to the pan and let sizzle. Don’t mess with it until you see several bubbles on the surface of the pancake–about 2 minutes of cooking time. Carefully flip the cake and let it cook for another minute. Don’t be barbaric and try pressing down on the pancake with your spatula…just let it be. Get that golden brown on each side and enjoy!

I usually try to cook all of my pancakes in one go, so I heat up the oven to warm (about 200 degrees F) and put them on a sheet pan wrapped in foil. Sometimes they are so tasty, I can’t wait and have to eat them fresh right out of the pan! A little warmed REAL maple syrup is all you need and you are gorgeous!

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