Buttermilk Pancakes

There are certain recipes that everyone needs a go-to recipe for. Pancakes are one of those. I’ve tried plenty of recipes, eventually settling on one that I wasn’t necessarily excited about. It just did the job.

About a month ago, I stumbled upon a pancake recipe in my ATK Family Cookbook (which, by the way, my friend picked up for me after seeing it on sale at Barnes and Noble! That’s what friends do y’all, they look out for each other 😀 ), and now I can truly and honestly say that I have to look no further. This recipe is IT! The resulting pancakes are soft and fluffy like clouds, and they rise to beautiful heights! I know this all sounds very dramatic, but you can actually see the pancakes rising while they’re cooking (probably has something to do with the leaveners, but still)! It truly is magic before your eyes, and a party in your mouth 🙂

 

ButtermilkPancakesPic

 

Buttermilk Pancakes

Yield: 10 to 14 (4-inch) Pancakes

Ingredients:

  • 2 cups all-purpose flour
  • 2 tablespoons sugar
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 2 cups buttermilk
  • 3 tablespoons unsalted butter, melted
  • 1 egg
  • 1 to 2 teaspoons oil, for cooking

Directions:

In a large bowl, whisk together all-purpose flour, sugar, baking powder, baking soda, and salt.

In a separate bowl, whisk together buttermilk, melted butter, and egg.

Make a well in the center on the dry ingredients, and slowly add the buttermilk mixture. Gently whisk until just incorporated, with a few lumps remaining. Do not overmix the batter.

Heat a nonstick skillet over medium to medium-low heat. Brush the pan with oil, just enough to ensure that the pancakes do not stick to the bottom. Using ¼-cup of batter per pancake, add the batter to the skillet and cook until large bubbles appear, about 2 to 3 minutes. Flip the pancake and cook until browned on the second side. Repeat with remaining batter, brushing the pan with oil as needed.

Note: To freeze pancakes, cool completely to room temperature and store in a freezer-safe container. To consume, lightly sprinkle with water, place on a baking sheet, and warm in a 300°F oven until warmed, about 10 minutes.

Advertisements

20 responses

  1. I’m just about to settle in for the evening and you bring me pancakes, THE BEST looking pancakes i’ve seen for a loong time. Allahumm Baarik i definitely want to try these, like soon.

    • Dude, it is seriously an amazing investment! My friend and I tried our hand at spinach and ricotta ravioli and it was phenomenal (although I will admit that it’s a lot of work, especially if you don’t own a pasta roller and roll by hand. Next time I make some, it will be if I have an extra set of hands near by and I will triple the recipe, only so that I can freeze a bunch lol).

  2. Pingback: Five Foodie Finds - Halal Home Cooking

  3. Pingback: Queen for a Day: Plan a Perfect Brunch for Mom

  4. Pingback: Queen for a Day: Plan a Perfect Brunch in 3 Steps | Free In L.A.

  5. Pingback: Waffles II | My Ninja Naan

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s