I’ve been making these pancakes for about 2 years now. These are the only pancakes the hubs enjoys. In general, he is not a pancake fan but we both love these pancakes. They are not cakey and/or dry and go down very easily. You can have them plain, add fruit or even corn kernels; have them with jam, butter or syrup (or all toppings if you like). The key thing is to use real buttermilk – the stuff you actually have to buy. I’ve tried buttermilk powder and it turned out horrid. Using the good ole milk + vinegar is a decent substitute but you won’t get the optimum texture and taste.
If you are not a fan of pancakes, these are worth a shot – it might change your mind.
(taken from Smitten Kitchen; click here)
Makes about 16 4-inch pancakes.
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon kosher salt, or slightly less table salt
- 3 tablespoons sugar
- 2 large eggs, lightly beaten
- 3 cups buttermilk
- 4 tablespoons unsalted butter, melted
- 1 cup blueberries, fresh or frozen and thawed (optional); you can also add other kinds of fruit or even fresh/frozen corn
- Whisk together the flour, baking powder, baking soda, salt, and sugar in a bowl.
- In a separate bowl, mix the eggs, buttermilk, and melted butter.
- Combine the wet and dry ingredients. The batter should be lumpy. Fold in fruit if using.
- Heat a frying pan/cast-iron skillet over medium-high heat. Grease the pan with some butter/oil. I use a spray for this. Pan is ready when you sprinkle water over it and the water droplets “dance” and sizzle.
- Ladle about 1/4 cup of batter for each pancake. I like to use an ice-cream scoop.
- Flip pancakes when tops start to form bubbles (about 1-2 minutes for the first side and 1 minute for the second side). Adjust heat when necessary.
- Serve warm.