THE BEST BUTTERMILK PANCAKE RECIPE

In my 50+ years of cooking, I have had many epic pancake fails, too numerous to mention. But when I adopted this recipe, the failing ended! For me, this fits the bill for the best Buttermilk Pancake recipe…and here’s why.

It’s easy, it cooks up just right, and taste good. What else is there? Mind you, it is wide open for any add-ons you might want, but the basic recipe is perfect.

Some tips: #1 – Don’t mix or beat it very much. Stir it gently with a fork. A few little lumps are O.K. #2 – Use melted butter, not shortening. And, use butter on the griddle. #3 – Manage the consistency. Keep it a little thin rather than thick. This recipe is like Danish pancakes…close to a crepe consistency. Add more or less flour and buttermilk to adjust the consistency. #4 – Manage the heat under the griddle…not too hot. #5 – Flip once. Look for bubbles on the surface, and, sneak a peak at the bottom before turning. #6 – Warm your 100% real maple syrup before serving. Say goodbye to the flavored corn syrups (like Mrs. Buttersworth) because that is what they are…corn syrup. #6 – Don’t save it overnight…it’s not the same the next day. #7 – Buttermilk pancakes should have buttermilk in them. If you don’t have buttermilk, you can fake it by mixing 1 tbsp of fresh lemon juice with 1 cup of whole milk and letting it sit for 15 minutes. Not quite the same, but it works.

The recipe below makes about 4 good-sized pancakes. I cut it in half for Loretta and I since one large pancake each is about it for us.

Ingredients:

• 1 1/4 cups all purpose flour

• 3 tbsp granulated sugar

• 1 tsp baking powder

• 1 tsp baking soda

• 2 large eggs

• 1 1/4 cups buttermilk + more if needed for consistency

• 1 tsp vanilla extract

• 2 tbsp melted unsalted butter

• Butter for the griddle (clarified is best but not necessary)

• 100% maple syrup, warmed

Directions:

• In a medium to large bowl, mix the flour, baking powder, baking soda, sugar, and a pinch of salt. In another bowl, beat the eggs with the buttermilk and vanilla extract. Add the melted butter just before cooking.

• Heat heavy non-stick pan or cast-iron griddle over medium low heat. The griddle is hot when a drop of water begins to dance around on it. With a fork, spread some butter around the griddle then add the pancake mix immediately, about 3/4 cup. Spread it around a bit then wait. When bubbles begin to appear on the surface, check the bottom. About 1 1/2 minutes. Look for golden brown. Carefully flip with a spatula and cook another 1 minute or so. Serve immediately or place in a 250 degree oven right on a wire rack over a sheet pan.

• Serve with heated 100% maple syrup, or, strawberries and cream, or any other favorite topping. Loretta always has it with a sunny-side-up egg on it.