That is how my husband eats his pancakes. With a fried egg on top. I think it is the weirdest thing in the world, but I’m really not one to throw the word “weird” around, ‘specially when you see my favorite breakfast. Trying to rationalize his breakfast habits is as difficult as trying to convince someone that chocolate gravy really is good.
I tend to get into cooking ruts, but not for lack of ideas. Or lack of cookbooks. Our problem is that when we find something we like, we want it again and again. And again. Finally we hit burn out and someone [cough] my husband [cough] cries, “Uncle!” Or more accurately, when my husband tells me that he’ll be sick if he has to even think about one more potsticker.
How the ‘burn-out’ rut hasn’t yet victimized buttermilk pancakes, I’ll never know.
My husband ate homemade buttermilk pancakes nearly every morning for weeks. Months. He’s spoiled and I have no one to blame but myself I was lusting over a griddle pan at the shiny, expensive kitchen store in the mall (you know the one) and like the genius that he is, he used it to his advantage.
Somehow I managed to sneak out from under pancake duty and I never looked back… until he hit me with a guilt-laden “I can’t remember the last time you made pancakes. Hey, remember when you used to cook breakfast for me?”
Okay, I get it. I get it. Guilt trips. They aren’t just for women anymore
This is my favorite recipe for buttermilk pancakes. They’re one of the few things in life that are fantastic plain. However, if you have a mound of fresh blueberries or raspberries just hanging around, I can tell you where you can put ‘em.
In the pancake batter. (Of course.)
The addition of buttermilk makes light and fluffy pancakes.
- 2 cups all-purpose flour
- 1/4 cup sugar
- 2 1/4 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 2 eggs
- 2 cups buttermilk
- 1/4 cup butter, melted and cooled
- Heat a non-stick skillet over medium heat.
- Sift together dry ingredients in medium bowl.
- Beat the eggs, buttermilk and melted butter together. Whisk the dry and the wet ingredients - batter will be lumpy, do not over-mix.
- Ladle 1/3 cup of batter onto the skillet (1/2 cup for larger pancakes) and cook until the bubbles pop and the top of the pancake loses the "wet look" (about 2-3 minutes).
- Flip and cook 1-2 minutes more.
- Top the stack of pancakes with a pat of butter (or a fried egg) and serve with syrup.
Yields: ~12 pancakes
Estimated time: 30 minutes