Buttermilk Pancakes

Since I had some buttermilk leftover from the squash pancakes, I decided to try a more traditional pancake recipe. Google came up with a lot of suggestions and I decided to go with a Martha Stewart recipe. I made some regular pancakes and some with chocolate chips, since chocolate makes every breakfast better ๐Ÿ™‚

Ingredients (6 4-5 inch pancakes):

  • 1 cup flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • pinch of salt
  • 1 1/2 tbsp sugar
  • 1 egg
  • 1 1/2 cups buttermilk
  • 2 tbsps unsalted butter, melted

Beat the egg. Add the buttermilk, butter and whisk to combine. Gradually whisk in the dry ingredients (you can choose to sift them together separately, but I tend to be a bit lazy in the morning :-)).

Heat a skillet (or use a griddle if you have one) on medium heat. Brush with melted butter or oil (I find that a silicone brush is best). Using a 1/2 cup poor batter into the skillet. If you are using a large skillet, you may be able to squeeze 2 pancakes at once.

Now you can add chocolate chips (or blueberries) if you want. Cook until edges settle and it starts bubbling on the top (2-3min) then flip over and cook until golden brown (~1min).

Serve with maple syrup (or your favorite pancake topping). Enjoy ๐Ÿ™‚ I think my next breakfast project should be French toast!

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2 Responses to Buttermilk Pancakes

  1. Magnificent! (As usual. ๐Ÿ˜› )

  2. Pingback: Almond Pancakes with Creme Anglaise and Raspberry Coulis | the windy kitchen

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