Monday, November 22, 2010

Buttermilk Pancakes

from Fine Cooking Magazine, Dec 09

I always use real buttermilk, I find they turn out fluffier.
Avoid overmixing, which will make pancakes heavier.

3 T butter
9 oz (2 c) unbleached, all purpose flour
1/4 c sugar
2 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp kosher salt
2 c buttermilk
2 eggs
vegetable oil for the griddle

Heat oven to 200 (if you want to make them all at once and keep warm until ready to serve).

Melt butter in a small bowl and set aside to cool briefly.

In a large bowl, whisk dry ingredients.
In a medium bowl, whisk buttermilk and eggs. Pour wet into dry ingredients.

Whisk gently until the dry ingredients are almost incorporated. STOP before the batter is evenly moistened.

Add the cooled butter and mix just until the batter is evenly moistened (there will be lumps). Let the batter rest while you heat the griddle (to relax any gluten that has formed, which will produce a more tender pancake.)

Heat the griddle to 375 or a skillet over medium heat until drops of water briefly dance on the surface before evaporating. Lightly oil the griddle.

Pour 1/4 c of the batter for each pancake. Let cook undisturbed until bubbles rise to the surface and edges look dry, 1-2 minutes. Check the underside to make sure it is nicely browned then flip. Cook until nicely browned, about 1 minute.

Transfer pancakes to a baking sheet if desired to keep warm while you cook the remaining batter.

*Cooked pancakes will keep in sealed freezer bags for up to 2 days in the refrigerator or up to 1 month in the freezer. Defrost in the refrigerator overnight and reheat in a 350 oven for 5 minutes.

1 comment:

Nicole said...

I have tried SO many pancake recipes this year trying to find the perfect one--too many to count. This is exactly what I have been looking for! Wonderfully thick, fluffy, and delicious. Thank you, thank you, thank you!!