THIS STORY HAS BEEN FORMATTED FOR EASY PRINTING

Buttermilk pancakes

May 7, 2008

E-mail this article

Invalid E-mail address
Invalid E-mail address

Sending your article

Your article has been sent.

  • E-mail|
  • Print|
  • Reprints|
  • |
Text size +

Makes about 16

To make blueberry pancakes, stir in the dry ingredients, then add 1 1/2 cups fresh or frozen blueberries. For banana-nut pancakes, add 2 mashed bananas and 1/2 cup chopped pecans or walnuts. To serve all the pancakes at once, heat the oven to 250 degrees and transfer the cooked rounds to a baking sheet; keep them warm until the rest are cooked.

2cups flour
1tablespoon sugar
1 1/2teaspoons baking powder
1/2teaspoon baking soda
1/2teaspoon salt
2eggs
2cups buttermilk
4tablespoons ( 1/2 stick) unsalted butter, melted and cooled slightly
Vegetable oil (for the skillet)
Maple syrup, heated until warm (for serving)
1. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.

2. In another bowl, whisk the eggs. Whisk in the buttermilk, then the butter. Add the buttermilk mixture to the dry ingredients and stir just until blended. Don't overmix; it's fine if small lumps remain.

3. Heat an electric or stove-top griddle or nonstick skillet to medium heat. Brush the griddle lightly with oil, if needed.

4. Pour the batter by 1/4 cupfuls onto the griddle, leaving a little space between them. Cook for about 3 minutes, without disturbing, until the bottoms are golden and some bubbles form on top. Flip the pancakes and cook the other sides until golden. Serve with warm syrup. Lisa Zwirn