Buttermilk Pancakes

aerial pancakes

After making delicious dark chocolate cupcakes, I was left with an almost a full carton of buttermilk in my fridge.  I try not to let things go to waste – especially things that are a main ingredient in delicious pancakes!  The kids had Zoo Camp this week, so I didn’t start nannying until 11:45 – the perfect time to make pancakes from scratch!

I searched through many recipes, looking for the “best” – I settled on Martha Stewarts’.  Cliche, I know, but she knows her stuff…and the recipe uses 3 cups of buttermilk, so I was able to use all my leftovers!

In my opinion, they were delicious – but not the best.  They were really, really soft and I think I prefer my pancakes a little less so – a bit drier, perhaps, and lighter.  This isn’t to say that I didn’t eat about six of them.

fluffy layers

Martha’s Best Buttermilk Pancakes
Makes nine 6-inch pancakes.

Laura note: I don’t like huge pancakes, so mine were about 3-4 inches instead of 6….and I think I made about 30 of them!

Update: These were remarkably better leftover! Can you believe it?  Heat them up in a single layer right on the toaster oven grate and they’re totally perfect. Yum!

2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
3 tablespoons sugar
2 large eggs, lightly beaten
3 cups buttermilk
4 tablespoons unsalted butter, melted, plus 1/2 teaspoon for griddle

  1. Heat griddle to 375 degrees. Whisk together flour, baking powder, baking soda, salt, and sugar in a medium bowl. Add eggs, buttermilk, and 4 tablespoons butter; whisk to combine. Batter should have small to medium lumps.
  2. Heat oven to 175 degrees. Test griddle by sprinkling a few drops of water on it. If water bounces and spatters off griddle, it is hot enough. Using a pastry brush, brush remaining 1/2 teaspoon of butter or reserved bacon fat onto griddle. Wipe off excess.
  3. Using a 4-ounce ladle, about 1/2 cup, pour pancake batter, in pools 2 inches away from one other. When pancakes have bubbles on top and are slightly dry around edges, about 2 1/2 minutes, flip over. Cook until golden on bottom, about 1 minute.
  4. Repeat with remaining batter, keeping finished pancakes on a heatproof plate in oven. Serve warm.
short stack

short stack

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