My life is so busy during the week, that most of the time breakfast consists of a quick bowl of cereal or a bagel on the run. I love the weekends when I can take things a little easier and sleep in. Best of all, it’s a time when I can plan a scrumptious breakfast with all of the fixin’s. One of the things I enjoy making the most are these fluffy pancakes that I smother in a mixture of melted butter and honey or maple syrup.
Depending on how much time I have, I might pull out the griddle or just cook them up in a skillet. I use a paper towel dipped in a little oil to lightly grease either the griddle or the skillet, and just repeat this before adding more batter. I have been using this recipe for many years and it’s great either plain or add whatever other things you might like — some suggestions might be blueberries or chocolate chips. Just throw in a handful after you have poured the batter onto the skillet/griddle and they will cook into the pancake.
Fluffy Buttermilk Pancakes (makes 10-5″ pancakes)
2 cups all purpose flour
3 tablespoons granulated sugar
2 teaspoons baking soda
1 teaspoon baking powder
1/4 teaspoon salt
2 tablespoons vegetable oil (or ghee, or cold coconut oil)
2 eggs
2 cups buttermilk
NOTE: If you don’t have a lot of eggs on hand or prefer not to use a lot of eggs, you can use 1 egg and 2 1/4 cups buttermilk.
Sift together all of the dry ingredients and set them aside. Add the egg, sugar, oil and buttermilk together in a bowl and whisk them together until well blended. Pour this into the dry ingredients and stir until you have created a thick, but pourable batter. Pouring wet ingredients into dry may not be as important when making pancakes, but it is a good habit to get into when making cake batters to prevent lumps from forming. I like to use cold coconut oil which I cut into the flour before I add the rest of the wet ingredients. I find this gives an extra level of tenderness but it’s not necessary for you to do if you don’t have coconut oil on hand. Mix the batter until it is just mixed, and if there are a few lumps, that’s OK. I usually use a large tablespoon and spoon the batter onto the lightly greased griddle/skillet and gently spread out the batter. If you are using a skillet, make sure you are using a very low flame. Make sure to preheat either your skillet or griddle before adding the batter. If the first few are not perfect in color (ie too pale or too dark) make sure to adjust the heat accordingly and continue with the rest of the batter.
Make sure to use a thin blade spatula that you can use to get under the pancake once the edges have set so you can flip it easily.
Before flipping, look for bubbles to form all over the pancake and the edges will have also set…
Now flip…
If your temperature is set correctly, the process should take about a minute or so on each side.
Once you have your pile of pancakes, serve them with warm, buttered honey or maple syrup. I like to make extra and freeze them to enjoy during the week. This recipe makes 10 good size pancakes, but you can make them slightly smaller and get a full dozen out of the batch. I stack them in piles of 6 pieces each, with a piece of parchment paper or a piece of plastic in between so they don’t stick together. Then I wrap the whole pile in more plastic wrap and then in foil to prevent freezer burn. A deep tupperware container would be ideal storage for the freezer, but I would still add something in between each one to prevent them from sticking together.
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