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Saturday, July 5, 2014

PERFECT BUTTERMILK PANCAKES




I have been making pancakes for 20 years and the inspiration for these light and fluffy, crispy on the edges pancakes started with my husband's grandma Ida.  She made the most amazing pancakes I have ever tasted and no one can make pancakes like her.  Believe me I have tried for many years!!!  
Grandma Ida passed away when I was pregnant with my second child. Unfortunately, my children never had a chance to taste her perfect pancakes, but I hope her stories go on with each generation like these wonderful pancakes will.

Here it is....the classic way of making these most perfect pancakes!!!





PERFECT BUTTERMILK PANCAKES

Ingredients

  • 2 cups flour
  • 2 tablespoons  sugar
  • 2 teaspoons  baking powder
  • 3/4 teaspoon  baking soda
  • 1/2 teaspoon  salt
  • 2 cups  buttermilk
  • 1/3 cup  milk
  • 2 eggs
  • 1/4 cup  butter, melted
  • Butter for frying
  •  Maple syrup 



Directions

1. Combine flour, sugar, baking powder, baking soda and salt in a large bowl. Whisk until blended. Combine buttermilk, milk, eggs and melted butter in a medium bowl. Whisk until blended.
2. Add buttermilk mixture to dry ingredients; mix batter with a wooden spoon just until blended. If lumps of flour are visible, that's okay. 
3. Heat a large pan or griddle. When pan is hot, reduce heat to medium and grease pan with butter. Using a ladle, pour spoonfuls of batter onto the hot greased pan. Cook until small bubbles begin to form on the top and some pop, 2 to 3 minutes. Also, look for those crispy edges before flipping. Flip pancakes with a spatula, then cook 1 to 2 minutes more, until golden brown.  Repeat process with remaining batter.





When Lance and I were first married, his little brothers would come stay with us over the summer and they always wanted pancakes for breakfast.  They would call them "Jam Cakes" because these pancakes are the jam!!
Then a couple of years later we had our first baby and when he was a toddler, he would get up in the morning and stand at the bottom of our bed crying "ba-ha" which meant pancakes.  So, there I was again making pancakes.  Til this day, pancakes are his favorite breakfast and he is 17 y/o now!!!
Because of my families love of pancakes, I have come up with many different ways of making them.  Here are a few of our favorite add-ins.

Here are a couple of different ways you can make these most perfect pancakes even tastier!

To make peanut butter banana pancakes: slice bananas thinly and add to pancake while frying, then flip when bubbles have formed and popped.  Warm peanut butter in a small bowl and drizzle in place of syrup.




To make blueberry pancakes: add blueberries to pancake while frying, then flip when bubbles have formed and popped. Warm maple syrup with blueberry all fruit (like a jelly with no added sugar) in small bowl and mix and drizzle over cooked pancakes.



Don't stop here...you can add what ever you like!!


Tips

  • I've mentioned buttermilk and its magical powers before and it is true for pancakes, too!  The secret to light and tender pancakes begins with one simple ingredient: buttermilk.   
  • Don't over mix the batter or the pancakes will toughen. 
  • You know they are ready to flip after bubbles have formed and popped.  (see pictures above)
  • You can cook all the batter at once. Keep pancakes warm in the oven and serve when you're ready.
  • Also, you can cook all the batter at once and freeze pancakes. Once they have cooled, seal in zip lock baggies. Don't forget to label and date baggies.




PERFECT BUTTERMILK PANCAKES

Ingredients

  • cups flour
  • tablespoons  sugar
  • teaspoons  baking powder
  • 3/4 teaspoon  baking soda
  • 1/2 teaspoon  salt
  • cups  buttermilk
  • 1/3 cup  milk
  • eggs
  • 1/4 cup  butter, melted
  •  Butter for frying
  •  Maple syrup 

Directions

1. Combine flour, sugar, baking powder, baking soda and salt in a large bowl. Whisk until blended. Combine buttermilk, milk, eggs and melted butter in a medium bowl. Whisk until blended.
2. Add buttermilk mixture to dry ingredients; mix batter with a wooden spoon just until blended. If lumps of flour are visible, that's okay. 
3. Heat a large pan or griddle. When pan is hot, reduce heat to medium and grease pan with butter. Using a ladle, pour spoonfuls of batter onto the hot greased pan. Cook until small bubbles begin to form on the top and some pop, 2 to 3 minutes. Also, look for those crispy edges before flipping. Flip pancakes with a spatula, then cook 1 to 2 minutes more, until golden brown.  Repeat process with remaining batter.



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