For Xmas morning I made buttermilk pancakes, with butter & maple syrup, and bacon (from TJ’s). The pancakes were absolutely delicious, very fluffy and light and with a good flavor of their own. I made them from this recipe (also copied, with modifications, below) from allrecipes.com – but I added a little bit more sugar to the batter and substituted milk & cream for a third cup of buttermilk, as I didn’t have enough. So, if you don’t have cream, you can just use 3 cups of buttermilk and 1/2 cup of milk.
The original recipe asks that you don’t mix the dry ingredients with the wet ones until you are ready to cook the pancakes. I did so for my first batch, but a few ours later I wanted some more and I used the leftover batter (which I’d left on the counter); I did not perceive any difference in quality. I did follow the original instructions about gently mixing the dry with the wet ingredients, until the former were just moistened. Though that meant the flour wasn’t fully dissolved, this was not an issue when cooked.
Buttermilk Pancakes
3 cups flour
1/4 cup sugar
3 tsp baking powder
1 1/2 tsp baking soda
3/4 tsp salt
2 cups buttermilk
1 cup milk
1/2 cup whipping cream
3 eggs
1/3 cup butter, melted + butter for cooking
Mix the flour with the sugar, baking powder, baking soda and salt in a large bowl. In a separate bowl combine the buttermilk, milk, cream, eggs and melted butter. Pour the buttermilk mix onto the flour mix and gently mix, with a fork, until just moistened.
Heat up a large griddle to medium/medium-high heat and melt a small pat of butter. Pour about 1/2 cup (I used a ladle filled half-way) batter onto the griddle and cook until the bottom starts to brown, flip and repeat. Serve with butter and real maple syrup.
Marga’s Best Recipes
I just made them again following the original recipe (I had enough buttermilk but not whipping cream) and they were stupendous. Very, very fluffy. I do have to remember that the recipe as written actually produces 24 pancakes – so I should halve it when I make it.