Buttermilk Pancakes

In honor of National Pancake Day I thought it would be fun to offer a great pancake recipe. I know it is easy to reach for the box of mix but making them from scratch is cheaper and produces a much better pancake. They are simple to make and as long as you observe a few rules, almost foolproof. You'll need:

Dry ingredients
2 cups all-purpose flour
1/2 tsp baking soda
1 tsp baking powder
pinch of kosher salt
2 tblsp sugar
Mix all of the above in a medium sized bowl and set aside. Make sure you stir them well.

Wet Ingredients

2 eggs, separated
2 cups buttermilk
4 tablespoons melted butter
more butter for for greasing the pan

First things first. You need to decide how you are going to cook them. I use a cast iron griddle on top of the stove (gas) but for beginners it is probably easier(and safer) to use an electric griddle or frying pan. If using the electrics then you should set them for to 350 degrees F.  You should also preheat your oven to 200 degrees F so you can keep the first hotcakes warm while you cook the rest.

Separating the eggs and keeping the fat and liquids separate until the final mixing makes for a lighter pancake so that is why this step is necessary (it is actually optional but I don't want to encourage you skipping it). Whisk the egg whites and the buttermilk in one small bowl and in another, whisk the egg yolks with the melted butter. Now you can whisk the two together so that all your liquid is in one bowl. Make sure you mix them thoroughly. You can, of course, just mix all of the wet stuff together in one bowl but making it two steps does lighten the hotcakes a bit. It is the difference between a very good pancake and a great pancake.

 Pour the liquid ingredients on top of the dry ingredients mixture. Using a whisk, mix it just enough to bring it together. Don't try to work all the lumps out since overworking the batter will make for tough pancakes. Over mixing develops the gluten in the flour which is a bad thing for pancakes and a good thing for bread. You want wait to mix the wet and dry ingredients when you are ready to make the pancakes and that means when your griddle is hot. The acid in the buttermilk and the baking soda start working together immediately to produce carbon dioxide(bubbles) and the longer you wait before actually cooking the more fluff you will lose.

Check your griddle for temperature by placing a few drops of water onto to the griddle. The water should dance across the surface when it is ready. When it is hot you can lightly butter it with a pat of the extra butter and then wipe off the excess with a paper towel. You shouldn't see any butter on the griddle. Remember that you put fat in the batter and that will help the pancakes not to stick. You just want a light film of butter on the griddle.

I use a 1/4 cup measure to ladle the batter on the griddle as I like a smaller pancake(just more of them) but you can use a 1/3 measure if you like a bigger flapjack. It is at this point that you might want to sprinkle on a few blueberries, raspberries, strawberries or sliced banana if you like fruit in yours but I like mine uncluttered. You'll know when to flip them when bubbles begin to set around the edges of the pancake and you peek at the underside and they are golden brown, gently flip the pancakes. Continue to cook the other side for about 2 minutes until it too, is golden brown. You can feel the pancake with your finger and know if it is set.

Serve immediately or hold on a towel-lined baking sheet covered with a towel in your warmed oven while you cook the rest. They'll hold without much loss for 20 to 30 minutes.

This recipe should serve 4.  Use real maple syrup or honey and not the fake syrup on the pancake aisle. Read the ingredients and you'll know why. Don't forget the softened butter. My British friends serve them with powdered sugar and fresh lemon juice. Whatever. They are also good with any kine of fruit jam or jelly.


Enjoy

Update: I meant to add that you can use the same recipe for buckwheat or wholewheat pancakes as well. Just use a cup of either buckwheat or wholewheat flour in place of one of the cups of all purpose flour. They won't be quite as light as regular pancakes but they are different and very tasty. I especially like buckwheat. If you do use buckwheat you are very close to making the traditional Russian pancake known as a blini which are served with sour cream and smoke fish for breakfast.