Art

Buttermilk Pancakes

One of the things my husband enjoys is going out for breakfast.  Since we are sheltering in place this is one of the little luxuries he has not been able to do. So I have started making blueberry pancakes for him.  Since I don’t get up as early as him we usually have them for brunch or dinner.

I like using the Buttermilk pancake recipe from Fine Cooking (finecooking.com).  They are light and fluffy and easy to add your favorite extras to, like blueberries.

They are easy to mix up.  Just mix up the dry ingredients and then add the wet ingredients.  It is a thick lumpy batter.

I then place them in my pan and add my extras which is usually blueberries.  Cook them until you get little bubbles around the top edges and the bottom is golden brown.  Flip them and cook until center is firm to touch.

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Serve immediately with butter and your favorite topping.  I like sugar on mine and my husband likes maple syrup.

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I usually get 8 – 10 pancakes because mine are a little bigger than in the recipe.  That is still more than we can eat at one sitting so I make them all and my husband reheats them in the microwave.

Here is the recipe:

Buttermilk Pancakes

Yield: Yields twelve to fourteen 4-inch pancakes.

Servings: two to three.

Ingredients

  • 4-1/2 oz. (1 cup) unbleached all-purpose flour
  • 1/2 tsp. baking soda
  • 1/4 tsp. table salt
  • 1 large egg
  • 1 Tbs. canola or safflower oil; more for the griddle
  • 1 cup buttermilk
  • Pure maple syrup or fruit jam

Preparation

In a medium bowl, whisk the flour, baking soda, and salt until well blended. Add the egg, oil, and butterrmilk and whisk only until no dry flour is visible; the batter should be lumpy. Heat a griddle over medium heat until a sprinkle of water sizzles gently across the surface. Lightly oil the surface and drop the batter by generous tablespoons about 2 inches apart onto the griddle. Cook each pancake until the bottom is golden brown, tiny bubbles appear around the edges, and the edges look dry. Flip and cook until the center of each pancake rises and is firm when poked in the center and the bottom is golden. Serve immediately on warmed plates with syrup or jam.

Here is the recipe as a printable PDF Buttermilk Pancakes

I hope you enjoy making this simple pleasure.

Jane

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6 thoughts on “Buttermilk Pancakes”

    1. Thank you Lynn, the dishes were my mother in laws. You also take care and stay safe. Hope we get to connect at net

  1. I have made this recipe before. These pancakes are amazing if you top them with fresh berries and a little maple syrup. Put some whipped cream on top and they could be dessert.

    Johnathon loves these pancakes. He usually eats 5-6 of them!

    1. You made me smile just thinking of John eating so many, they are like rolls to him. Al does eat them for a snack. I will have to suggest the whipped cream to him.

    1. Thank you Amy, yes classic Al in his white undershirt…somethings don’t change. Hope you are doing well, praying for you. Love you too!

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