Wednesday, September 29, 2010
The absolute BEST recipe I've ever come across is Martha Stewart's classic buttermilk pancakes. I've upped the sugar a tad, so they taste really good just on their own. We change it up by adding dried cherries and granola (thanks Grace and Mrs. DG!), frozen blueberries, or Sam's favorite and constant request, Ghiradelli chocolate chips. If he's really really lucky he'll receive a squirt of whipped cream on top too. Nice dinner, huh. Not a lot of protein, but it tastes so good, so comforting and predictable on a busy Wednesday night when I'm out the door for rehearsal every week at 6:30 pm.
If you've never tried making pancakes from scratch, try it at least once. I think you'll be converted, the real buttermilk makes a massive difference. It is also worth noting that seeking out the Farmer's Creamery brand of buttermilk is also worth the minor extra expense. Whole Foods carries it.
2 cups all purpose flour
2 tsp. baking powder
1 tsp. baking soda
1/2 tsp. table salt
1/4 cup white sugar
4 TB. butter, melt and cooled slightly
3 cups real buttermilk (Farmer's Creamery is a great one to try)
In a medium bowl, whisk together the flour, baking powder, baking soda and salt. Add the 3 cups buttermilk, melted butter and eggs. Whisk together JUST until barely mixed, a lumpy batter helps keep the pancakes light and fluffy.
Preheat your oven to 170 degrees. Place an ovenproof plate on the top shelf.
Heat a non stick pan or griddle over medium heat. Melt another tsp. of butter over the griddle and wipe the extra off with a paper towel. When the griddle is hot but not smoking, scoop batter out with a 1/3 measuring cup, it keeps them a manageable size for flipping. Cook on the first side until the pancake is covered in bubbles and browned nicely. Flip. Put the pancakes in the oven to keep them warm until ready to serve.
The leftovers can be cooled to room temperature and then frozen. They reheat great in the oven or microwave for breakfast later in the week.