Buttermilk Pancakes
By Yankee Magazine|Mar 07 2005|
Yield
about 20 pancakes
Total Time
20 minutes
Ingredients
2 cups all-purpose flour
3 tablespoons sugar
3/4 teaspoon baking soda
1 teaspoon salt
4 tablespoons (1/2 stick) unsalted butter, melted, plus extra for cooking
2 large eggs
2 cups buttermilk
1/2 cup milk
Garnish: maple syrup or Whipped Maple Mascarpone
Instructions
In a large bowl, whisk dry ingredients together. In a separate bowl, whisk melted butter with eggs until blended, then whisk in buttermilk and milk. Add wet ingredients to dry ingredients, then stir until just blended. Let batter rest 8 to 10 minutes.
Heat a lightly buttered griddle or cast-iron skillet over moderately high heat. Ladle in batter, about 1/2 cup at a time. Cook 2 to 3 minutes on one side, until bubbles begin to appear on the surface. Flip pancakes and cook 2 minutes longer, or until browned. Repeat with remaining batter. Serve with warm maple syrup and, if desired, Whipped Maple Mascarpone.
My husband and sons all loved these when I made them last Sunday ! It’s usually the only time we all get to share a meal together because of busy work schedules, so when I got rave reviews, I knew this would be pancakes I’d make again. Even though Bisquik might be easier and quicker to make, it was worth every minute of the mixing and preparation to see the grins on my happy men as they ate their “panny-cakes” with maple syrup I had JUST bought from our local forestry. Raves to Yankee Magazine!
I have made these pancakes several times. My family loves them. Nice and light, better than the store bought pancake mixes. I only add 2 tablespoons of sugar, I thought 3 made them a bit too sweet.