4/17/10

the best ever buttermilk pancakes



"I really don't like breakfast for breakfast. I love it for dinner, it's like you are cheating. Something sweet, like dessert for dinner." -Katie



Every day I get the same question at least four times, more like 10 times a day but who's counting. It's always "Moooooommmmm, what are we having for dinner?" Depending on my mood the conversation continues on like this...

Me: Food

Kids: What kind of food?

Me: Good Food.

Kids: What kind of good food?

Me: Really good food.

Kids: What kind of really good food?

Me: Leave me alone kid you're buggin' me.

It's a cross between Abbott and Costello and W.C. Fields routine. But if I want to rock their socks off, I tell them pancakes. They then turn into 2 year olds that had their sippy cups laced with Pixie sticks and Jolt Cola.

Envision that craziness for a moment...

Now I really don't care for pancakes. They are either too tough or heavy and most of the time just blah and meh. I'd rather have a waffles or french toast but then I made these pancakes and let's just say my sippy cup was rocked! Super light, fluffy and tender. Something I always expect pancakes to be but never are.



light and fluffy buttermilk pancakes: Blue Ribbon Cookbook by Bruce & Eric Bromberg

makes about 15 pancakes so make sure to double this recipe

2 cups all purpose flour
2 tablespoons sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 1/2 cups buttermilk (please, please, please tell me you have started to make your own buttermilk)
2 large eggs
2 tablespoons vegetable oil
1 1/2 tablespoons unsalted butter, plus more for serving

In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.

In a separate bowl, whisk together the buttermilk, eggs, and oil. Gradually stir the wet ingredients into the dry.

In a large skillet or on a griddle over medium-high heat, melt the butter. Working in batches, spoon 1/4 cup pancake batter into the pan. Cook the pancakes until the edges have begun to brown and air bubbles form on each pancake's surface, about three minutes. Flip the pancakes and cook until golden, 1 to 2 minutes more. Serve hot, spread with butter and drizzled with maple syrup.

12 comments:

SaintTigerlily said...

If I didn't have to wake up early tomorrow to grab breakfast with a very pregnant friend I would for certain be making these for Rob and I come morning time.

Can't wait to try them - they look amazing!

katie said...

wooo hooo! I've got a bottle of buttermilk in the fridge and no plans for breakfast-until now. and a basket of fresh blueberries, yay!

Girl Schmuck said...

I had no idea you could make buttermilk, this way and I will try it. But my question is.... can you freeze buttermilk that you are not going to use in 3 weeks? will it still be able to be have the same properties? just wondering?

Amy said...

That Katie is a smart gal

A similar exchange takes place in my house right around 5pm, when Haley asks "what's for dinner?" I always reply with "Something yummy."

Pancakes for dinner. Good.

natural selection said...

Perfect for dinner..and lunch and breakfast.

Buttermilk pancakes so underated people don't know what they are missing!

Cali said...

oooh, this is a great idea!! i think that's what i'm making for dinner tonight :)

Julie said...

They look light and wonderful! I like to reply "nothing" when I'm asked what's for dinner. I love the look of panic it brings on :)

tammra said...

Krysta, Are you in my kitchen after school? Because I think I am channeling you. But sometimes I answer, "I don't know what are you cooking", works like a charm.
Yum pancakes for dinner, I may need bacon though.

Stash said...

I could probably turn this into a crepe recipe with a little tweaking. I used to have the metabolism of a teenager -- 20 years ago -- so if I did make the recipe as written, it'd have to be seriously reduced. So crepes it will have to be.

Thanks for the jolt of inspiration. ;)

phyllis grant said...

these pancakes look fabulous. and no i haven't ever made my own buttermilk but i'm going to try. i've been meaning to check out the blue ribbon cookbook. i used to eat at their restaurants all the time. nice to bring their recipes home. lovely blog, btw.

Karuna said...

Hey.. Its a wonderful recipe and I'm dying to try it. But I wanted to know if there is something else I could substitute for the eggs...

krysta said...

@Karuna...I really wouldn't suggest you should do a replacement for the eggs. If you are concerned because of things such as cholesterol, two eggs for approximately 15 pancakes isn't bad at all. If it's because you are vegetarian, you probably would have better suggestions than I would ever have. I am hesitant to make a suggestion because I have never done a substitution for eggs in this recipe and I couldn't guarantee a fantastic result for you. Here's a link that might help and if I had to do a substitution I would probably try 2 tablespoons of applesauce first.