One of my favorite breakfast classics are pancakes. A good thing about pancakes (and waffles) is that you can make them ahead and either freeze them (up to 6 weeks) or keep them in the fridge (up to 2 weeks). What I love about pancakes or waffles is that when you pour the mix onto the griddle, the scent of cinnamon and nutmeg that is released from it, smells so cozy.
Best Buttermilk Pancakes
Adapted from MarthaStewart.com
Yield: About 20-24 regular sized pancakes
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
½ teaspoon salt
3 tablespoons sugar
2 large eggs, lightly beaten
3 cups homemade Buttermilk
4 tablespoons unsalted butter, melted
- 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.
- 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.
- 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.
- Repeat with remaining batter, keeping finished pancakes on a heatproof plate in oven. Serve warm.
Notes: You can make variations of the pancakes
- For Chocolate Buttermilk Pancakes: add a tablespoon of natural unsweetened cocoa to the dry ingredient mix on step one.
- For an extra special touch, add one teaspoon of ground nutmeg and cinnamon. I’ve found that this gives a delicious smell when cooking them.
- If you use a pizza or cookie pan for the pancakes, they will toast a bit on the bottom, so make sure you use a glass bakeware plate or baking dish.
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