I think buttermilk pancakes are the best pancakes. They have a tangy taste and are not sweet, so they lend themselves to being smothered in syrup, fruit, and whipped cream for a special occasion. Once you have mastered the basic recipe, you can be creative with your add-ins. A pinch of cinnamon and some chocolate chips are great for kids, blueberries and some lemon zest fancy enough for entertaining. And if you are cooking for a man, sausages or bacon complete the pancake experience. Don’t forget the warmed up maple syrup.
The ingredients are basic enough I always have them around. There really is no need for pancake mix, this is another easy 2 bowl recipe. One for wet ingredients, one for dry. Then stir together and start cooking.
First step: preheat your skillet. I love my cast-iron skillet for pancakes, it heats evenly and the pancakes get amazing flavour and crisp. Make sure it is well seasoned or they will stick. Otherwise use a griddle or non stick pan. I cook on low, and use cooking spray between batches. If you are making a big batch, you can keep them warm on a cookie sheet in the oven on low.
- 1 cup flour
- 2 tsp sugar
- 1/2 tsp salt
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1 cup buttermilk (well shaken) – a tsp or so more if needed to thin out the batter
- 1 egg
- 2 TB butter – melted and cooled
You can choose to make any sized pancake. Small, medium or large. Just flip when bubbles form. Then cook for a minute more on the other side.
Photos: in the pan they go, bubbles (time to flip), almost done!
We topped them with bananas and syrup today.