Cooking Baking Eating

I’ve wanted to make great pancakes forever. I mean really great pancakes that you can’t get enough of and absolutely must have every single day.

I haven’t quite got there, but I’ve gotten pretty darn close to it. I’ve made pancakes with banana, milk, everything but the actual ingredient that I SHOULD have used.

Buttermilk.

The pancakes I’ve made in the past have been edible, but generally came from a box and tasted like it came from a box. The one time I did make them from scratch was during a “pancake-off” with a friend, who could make the better pancake. My texture was better but the taste was lacking.

This time the batter was great. Thick and slightly lumpy, it puffed up and got nice and thick. I think around 1/3 of a cup is a great size for pancakes and makes for easy flipping.

I now know I am just that much closer to the perfect pancake. All it took was some wonderful buttermilk. I had never used it before and still have half a container in the fridge, yet I don’t know what to do with it.

All I know is I love pancakes. Especially day old pancakes.

Yes, I’m weird and I love it.

Buttermilk Pancakes
Serves 4

• 2 eggs
• 1/2 cup milk
• 2 tablespoons butter, melted
• 2 cups buttermilk
• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 2 teaspoons baking soda
• Pinch salt (optional)
• 2 tablespoons sugar

1. In a large bowl, whisk together the eggs, milk, butter and buttermilk. Combine the flour, baking powder, baking soda and sugar; stir into the wet ingredients just until blended.
2. Heat a large skillet over medium heat, and coat with cooking spray. Pour 1/3 cupfuls of batter onto the skillet, and cook until bubbles appear on the surface, approximately 1 minute. Flip with a spatula, and cook until browned on the other side until browned, approximately 2 minutes.
3. Continue with remaining batter.