I've always been a big fan of breakfast. It sort of sets the tone for the kind of day you're going to have, and it's one of the few times where you can have both sweet and savory foods all in one sitting. One of the best classics is, of course, the ubiquitous pancake. The fact that you can get them just about anywhere and anytime does not make up for the fact that a lot of the time they're not that good: soggy, overly chewy or dense, or just completely lacking in taste. And don't get me started on Bisquick. It's not that I'm above pre-made mixes; though I do try to make my own and minimize the use of commercial ones, some are pretty good if you can come to terms with all the stabilizers, additives, and preservatives. It's just that Bisquick itself to me is such an impostor, and a bad one at that. Anything that claims to make a pancake or a biscuit or a bread depending on how much liquid you add can hardly be trusted to give you the real thing on any of those (sort of like those restaurants that offer Italian, Asian, Mexican, and American food all on one menu). And if you've ever eaten a Bisquick pancake, you know what I'm talking about: overly firm, squat, and dense 'pancakes' that you have to drench in butter and syrup to even come close to having the pancake experience.
Fortunately, I'm here to give that to you, and the best part is that it takes mere minutes to whip up this batter, all with ingredients already in your pantry. Actually, the best part is that these pancakes are in fact the REAL DEAL: light, fluffy, cakey, chewy, and with a deep, slightly buttery flavor that when married with warm maple syrup will make you get up on the kitchen table and dance. Hyperbolic? Maybe a little. But seriously, over the last two weeks, I've made these pancakes 12 times, and I always go to bed fighting the urge to have breakfast for dessert, and waiting for morning to come just so I can eat these again. :)
 |
| For all my peeps who like their syrup on the side :) |
 |
| More than I need, but oh-so-GOOD... |
Buttermilk Pancakes
(recipe adapted from www.marthastewart.com)
Ingredients
2 cups all-purpose flour
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
3 tbsp sugar
2 large eggs, lightly beaten
2 cups buttermilk*
4 tbsp unsalted butter, melted
1/2 tsp unsallted butter for pan/griddle
Directions
1. Heat oven to 175 F.
2. Heat griddle to 375 F or frying pan over medium heat.
3. Whisk together dry ingredients in medium bowl.
4. Add eggs, milk, and melted butter to dry ingredients and whisk to combine. Batter should have small to medium lumps.**
5. Melt 1/2 tsp butter in pan and use a paper towel to evenly spread the melted butter around the pan and remove any excess. Pour 1/2 cup batter in pools about 2 inches apart. Cook pancakes until the tops are covered in bulbbles and the edges are slightly dry, about 2.5 min. Flip over and cook until golden brown on the bottom, about 1 min.
6. Repeat with remaining batter and keep warm in oven until ready to serve.
*If you don't have buttermilk on hand you can make your own by adding 1-2 tbsp of vinegar, lemon, or lime juice to 1 cup of whole milk.
**The key to fluffy pancakes is not to overmix the batter; it should not be smooth.
No comments:
Post a Comment