Buttermilk Pancakes

If your like me you have a vast collection of cookbooks but keep just a few close at hand. I adore my Italian Regional Cookbook's, my La Cucina, Gourmet and Bon Appetit magazines, my Recipes from a French Herb Garden and my Afternoon Tea book, but none has afforded me the lessons learned and substitution and equivalencies taught as much as my Better Homes and Garden and The Joy of Cooking Cookbooks that I received as a young bride 21 years ago. With pages yellowed, flour imbedded and a stale smell from moisture, I would still die without these faithful companions. I think they are the backbone to basics, the heart of creativity and the foundation to solid cooking techniques and individual food exploration.

My husband has always enjoyed mornings of homemade pancakes, so the rewards of hearing "wow's", "thank you" and "pass me more please" has kept me from buying boxed brands that are quick and easy to prepare. Although.. homemade pancakes are totally easy to mix quickly and enjoy within a half hour. So it totally surprised me when a new pancake from my kitchen was born, the Buttermilk version. I never buy buttermilk so I had never made them until this past weekend. A few cake recipes I have recently made called for buttermilk so it was still on my refrigerator shelf. When I went to grab the milk for pancakes only a few tablespoons drizzled out of the carton, hmm, I promised my Valentine pancakes so I grabbed the buttermilk and my BHG cookbook for a recipe. We were all shocked at how much better the buttermilk version was. They are lighter, softer and less pasty. Really! I can't believe I went all these years not having a buttermilk pancake! :) This is the recipe from the BHG cookbook. I doubled it and wrote the new equivalencies here.

Have you a pancake preference?

Ciao and Buon Appetito!

*Doubled from the new BHG Cookbook

2 cups unbleached all-purpose flour
2 Tablespoons Sugar
2 Teaspoons Baking Powder
½ Teaspoons Baking soda
1/2 Teaspoon Salt
2 Beaten Eggs
2 ¼ cups Buttermilk
4 Tablespoons Cooking Oil

1. In a large bowl stir together flour, sugar, baking powder, baking soda, and salt. In another bowl use a fork to combine egg, buttermilk, and oil. Add egg mixture all at once to flour mixture. Stir just until moistened (batter should be slightly lumpy).

2. For standard-size pancakes, pour about 1/4 cup batter onto a hot, lightly greased griddle or heavy skillet, spreading batter if necessary. For dollar-size pancakes, use about 1 tablespoon batter. Cook over medium heat for 1 to 2 minutes on each side or until pancakes are golden brown, turning to second sides when pancakes have bubbly surfaces and edges are slightly dry. Serve warm. If desired, top with syrup. Makes 12 standard-size pancakes or 40 dollar-size pancakes.


KJ said...

One idea that I picked up from a favorite pancake restaurant years ago was to separate the eggs and beat the egg whites until they are a white froth and then fold those into the batter. This makes for very fluffy pancakes. Be forewarned, beating the egg whites can be over done.


Sara said...

I love pancakes - right now, my favorite recipe is Robie's flapjacks from Saveur magazine. Yours look great!

Anonymous said...

Unadulterated pancakes are so good. Just came across a sourdough pancake recipe, which sounded really interesting. Buttermilk is a classic.

Passionate About Baking said...

Fabulous Laurie, love those stacks. Yes, I think buttermilk gives was lighter & tastier pancakes. We had them for breakfast often while we were in Sydney. Does a homemade buttermilk substitiute work well here too I wonder?

JennDZ - The Leftover Queen said...

I don't really like pancakes, if I had to eat one, it would be buckwheat. However I DO love crepes!

Your photo looks delicious though!

Mila said...

What a great picture! Those look fabulous!

RecipeGirl said...

My family loves pancakes every which way. I think buttermilk are best too.

I read a pancake tip at the gym today: Use club soda in place of milk to make fluffier pancakes.

Haven't tried that one, but I suppose one of these days I will!

Joie de vivre said...

Swoon! I have a sourdough pancake recipe up on my site today. They may be my new favorites!

The Blonde Duck said...

Simple and classic! Perfect!

Nick said...

Buttermilk pancakes are far and away my favorite. Since I don't have the foresight to predict when my pancake craving will hit, I always keep lemon juice in the fridge. 1 Tablespoon of lemon juice to 1 cup of milk is all it takes for homemade buttermilk, and it works just fine in pancakes!

YankeeSoaper said...

What beautiful stacks Laurie! I love pancakes and you're so right about this recipe.. tried & true. But my fave is the addition of blueberries :D

Lore said...

That stack of pancakes has the words "great brekkie" written all over it, yum!

Lori Lynn said...

Gosh Laurie those are the prettiest pancake photos I've ever seen. Magazine material. I bet they tasted heavenly.

Aurelia said...

Ciao Laurie,
sono passata a lasciarti un saluto dall'Italia.
Questi pancakes,sono bellissimi...se riesco a trovare il buttermilk o latticello(in italiano)li provo di sicuro.
Un grande abbraccio