We had a wool sock morning kind of weekend, and those kinds of days can only call for one thing…PANCAKES!
Not that one ever really needs an excuse to pancake, but when it’s 40F degrees outside and your building’s super hasn’t designated that cold enough to turn on your heat yet…
…electric griddle == makeshift space heater.
If you’ve followed this blog for any length of time, then you might remember that I am typically a pancake-making FAILURE.
I won’t even discuss the number of times the.boy has stared at me in bewilderment as I struggled to get the batter to the “right” consistency, but typically have no trouble with layer cakes. It’s an enigma!
Well, somehow the tide has turned and I suspect it is because I have started using this buttermilk pancake recipe as my base for EVERY PANCAKE FROM HERE UNTIL ETERNITY. They’re light, they’re fluffy, and you can get them from mixing bowl to griddle to table in under 20 minutes.
That’s just enough time for my hanger to reach “almost intolerable”, meaning that nobody gets hurt because I’ve mistaken them for an edible substance and have attempted to eat them.
It’s a wonder the things that cold toes and an empty belly can drive you to.
In the best way.
- 2 cups all purpose flour
- 2 tsp baking powder
- 1 tsp baking soda
- ½ tsp salt
- 3 tbsp sugar
- 2 large eggs, lightly beaten
- 3 cups buttermilk
- 4 tbsp unsalted butter, melted
- Heat griddle to 375F. In a large bowl, whisk together the flour, baking powder, baking soda, salt, and sugar. Whisk in the eggs, buttermilk, and butter until combined. The batter should still be slightly lumpy.
- Grease the griddle with butter. Using a ½-cup scoop, pour the pancake batter onto the griddle, leaving about 2 inches in-between pancakes. When pancakes start to have bubbles in the center and the outsides start to look a bit dry, flip. Cook until golden on the bottom, about 1 minute.
- Repeat until all of the batter is used up. Serve with maple syrup.