Monday, November 3, 2014

Perfect Buttermilk Pancakes

Growing up, we didn't have indulgent breakfasts very often.  Plates laden with towers of pancakes, waffles, or French toast did not grace our table more often than bowls of Cheerios or Life cereal.

Even now, I don't make these indulgent breakfasts as often as it probably seems like I do.  I will say that breakfast foods like pancakes, waffles, and French toast are great to freeze and keep on hand for a later date.

While I prefer waffles, in the great debate over carb-loaded breakfast foods, when I do make pancakes, I use this recipe.  These pancakes are light, fluffy, and practically perfect in every way. Some pancakes are too cakey, or have a bitter taste to them.  Not these babies!  They take a bit more work than a prepackaged mix, but the results are miles above and beyond those of a mix.

Perfect Buttermilk Pancakes


2 c. buttermilk (or 2 c. milk plus 1 Tbs lemon juice)
2 eggs
1/4 c. vegetable oil
2 c. flour
1 Tbs baking powder
3 Tbs sugar
1 tsp salt
1 tsp baking soda


Whisk together the buttermilk, eggs and vegetable oil.  Sift together the dry ingredients, and whisk them into the buttermilk mixture.

Pour batter onto a prepared griddle or frying pan.  Flip the pancakes when they are covered in bubbles, and have reached the desired level of golden brown.

Douse with your favorite syrup.


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