Fluffy Buttermilk Pancakes

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Do you know what happens when you order a kale salad at Sunday brunch? You get to eat pancakes for dinner.  That’s a real rule, right?

On Sunday morning I went to brunch with my friend JC and I had my typical debate of whether to go sweet or savory.  It is really a struggle for me because I love pancakes.  I mean I REALLY love pancakes.  But savory usually wins out for two reasons: first, because I feel like it is usually a more balanced meal and second, because I like to bake my own sweet things (see here, here, here, you get the point).  So I ended up ordering a kale salad (at Acme NYC).  I love kale and I felt a little healthier starting my day with a superfood rather than with pancakes.

But then for the rest of the day I was thinking about  pancakes.  Dreaming about pancakes.  I even thought about pancakes during my workout class, so I decided to do something about it.  Breakfast for dinner, who doesn’t love that?! Plus I had some buttermilk to use up, so this was a perfect excuse! Waste not want not, right?This pancake recipe from America’s Test Kitchen is one of my go-to recipes when I want a super fluffy, decadent pancake (and when I have buttermilk on hand).  They are so light and fluffy, and the buttermilk gives them the most amazing flavor.  I usually add an extra tablespoon of sugar to the batter because I like my pancakes (and everything…) extra sweet.

Batter

The secret is to barely mix the batter, and then let it sit for 10 minutes. Look at how thick that is!

Caption

I mean look at the fluffiness of these pancakes.

Fluff.  And no, I didn't eat that whole stack.  I did think about it though.

Fluff. And no, I didn’t eat that whole stack. I did think about it though.

Best Buttermilk Pancakes
from America’s Test Kitchen

Ingredients
2 cups (10 ounces) unbleached all-purpose flour
2 Tbsp sugar
1/2 tsp salt
1tsp baking powder
1/2 tsp baking soda
2 cups buttermilk
1/4 cup greek yogurt (or sour cream)
2 large eggs
3 Tbsp unsalted butter, melted and cooled slightly

Directions
Whisk flour, sugar, salt, baking powder, and baking soda together in a medium bowl.  In a second bowl, whisk together buttermilk, yogurt (the original recipe calls for sour cream, but I prefer to use yogurt), eggs, and melted butter.  Make a well in center of dry ingredients and pour in wet ingredients; gently stir until just combined (batter should remain lumpy with a few streaks of flour).  Do not overmix.  Let batter sit for 10 minutes before cooking.

Heat 1 tsp canola oil on a nonstick skillet or griddle pan over medium heat.  Carefully wipe out the oil using paper towels, leaving a thin film on the pan.  Using a 1/4 cup measure, pour batter into pan in four places.  Cook until the edges are set and bubbles on the surface are just beginning to break, 2-3 minutes.  Flip the pancakes and cook until the second side is golden brown, 1-2 minutes.

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Comments

  1. says

    Cate ,
    This is AWESOME ! I love your blog ! So impressed with all your talent …..Keep up the good work and keep the posts coming !

    Christie and Barbara filled me in on your adventure and I too LOVE to bake ! Enjoy and have fun….So proud of you and I LOVE your

    colorscheme too ! gaye gaye

  2. Julie says

    Are you sure 2 cups of buttermilk is the right measurement? My batter came out VERY watery like crepe batter. Hmmm…

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