Friday, January 22, 2010

Buttermilk Pancakes

We like pancakes here in our house and it is such a cheap last minute meal. It's also fun to have breakfast for supper every once in a while. Last night it was just my girls and I. I have a hard time cooking a full blown out meal when it is just us. We usually eat left-overs and such but we decided on pancakes. I got online and searched for a new pancake recipe and found Cakey Buttermilk Pancakes on The Food Network site. They were really yummy! I didn't have any buttermilk on hand so I used the buttermilk substitute that I always use and it always works.

Cakey Buttermilk Pancakes
  • 1 1/4 cups all-purpose flour
  • 1 1/4 cups well-shaken buttermilk
  • 1/2 cup melted unsalted butter plus 2 tablespoons for cooking
  • 2 large eggs
  • 2 tablespoons granulated sugar
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder

In a medium bowl, whisk together all ingredients except 2 tablespoons butter until evenly combined and moistened thoroughly (some small lumps will remain). Set mixture aside to rest while griddle heats or cover and store in the refrigerator to rest up to 12 hours before using. (If batter rests, stir briefly before using.)

Heat a large seasoned cast iron skillet, frying pan, or griddle over medium heat. To check that the pan's properly heated, sprinkle a few drops of water on pan or griddle and water will "dance" around before evaporating.

Melt 1 tablespoon butter in pan. When it foams, ladle 1/4 cup batter for each pancake and cook until bubbles cover the top, about 3 minutes. Flip and cook until golden brown, another 1 minute. Repeat with remaining batter.

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