Saturday, July 23, 2011

Sunday Morning Pancakes

    These Classic Buttermilk Pancakes were such a hit. They were devoured by my son and nephew. I figure that if the both of them agree on how great they are, they definitely need to be shared.

Classic Buttermilk Pancakes:

3 Tbsp. unsalted butter 
2 cups all-purpose flour
1/4 cup granulated sugar
2 1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
2 cups buttermilk (To create your own buttermilk combine 2 cup's of milk with 2 Tbsp. of
             white vinegar or lemon juice. Let sit for 5 minutes. The buttermilk will look curdled,
             but that is the result you want.)

2 large eggs
Vegetable oil for the griddle
Pure maple syrup for serving

(1)Heat the oven to 200°F.
(2) Melt the butter in a small bowl in the microwave or in a small saucepan on the stove and set aside to cool briefly.
(3) In a large bowl, whisk the flour, sugar, baking powder, baking soda, and salt.
(4) In a medium bowl, whisk the buttermilk and eggs.

(5) Pour the wet ingredients into the dry ingredients. Whisk gently until the dry ingredients are almost incorporated; stop before the batter is evenly moistened.
(6) Add the cooled melted butter and mix just until the batter is evenly moistened (there will be lumps). Let the batter rest while you heat the griddle.

(7) Heat a griddle or a large skillet over medium heat (or set an electric griddle to 375°F) until drops of water briefly dance on the surface before evaporating. Lightly oil the griddle.
(8) Working in batches, pour 1/4 cup of the batter onto the griddle for each pancake, spacing them about 1 inch apart. Let cook undisturbed until bubbles rise to the surface and the edges look dry, 1 to 2 minutes. Check the underside of each pancake to make sure it’s nicely browned; then flip. Cook until the second side is nicely browned, about 1 minute more.

Buttermilk Pancakes with Chocolate Chips.
The bubbles are beginning to come to the surface.

(9) Transfer the pancakes to a baking sheet and keep warm in the oven while you repeat with the remaining batter.

Serve hot with butter and maple syrup.

*Don't forget to cook up any leftover batter, and freeze the pancakes for later in the week :)
*This recipe yields 15-16 average sized pancakes.

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