I know I posted about food making me happy yesterday, but it is a holiday weekend and that means I am cooking a lot. This morning I made my oldest daughter’s favorite… pancakes. Everyone has a favorite kind of pancakes. Mine are light, fluffy and perfect. This is because of the baking powder and the holiest of baking ingredients… buttermilk. I have decided that any and all baked goods are better with buttermilk. Feel free to try my buttermilk pancakes recipe and decide for yourself.
|2t baking powder|
|1/2t baking soda|
|1/2t cinnamon||Wisk together in a large measuring pitcher|
|3 T butter, melted|
|1 egg||Mix egg into the butter while constantly whisking|
|2 c buttermilk|
|vanilla extract||Whisk into the egg mixture|
Mix your bow of wet ingredients into your bowl of dry ingredients with a spatula. Set aside while you heat a cast iron skillet (will need butter) or non-stick pan (will not need but may want butter) for 5 minutes on med-low heat. Don’t preheat your pan. This 5 minutes will give your batter time to have air bubbles form in the batter and you will want them there for that light and fluffy thing.
When you are all preheated throw some butter on the pan and use your 1/4-1/3 cup measuring cup to dump equal portions of batter into your hot pan making sure to leave room to breath. I flip my pancakes as soon as the texture of the outside edge looks a little firm. If you can’t tell looking at the outside edge watch for bubbles to come to the surface towards the center of the pancakes. Pull them off the pan when you think it is done (sorry but you are just going to have to get a feel for that one) and throw them on a baking sheet in a warm oven or on a covered plate.
Serve up with butter, syrup, berries… anything you want. Oh, and slip any extras into your toaster for quick breakfast during the week. That should make you happy. 🙂