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.
Best Buttermilk Pancakes
from America’s Test Kitchen
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
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.