Tuesday, March 1, 2011

National Pancake Day (The Best Buttermilk Pancakes)

Posted by SouthShore Chick at 9:41 PM

Man Oh Man, today was National Pancake Day at IHOP and I missed it!

That's ok though, I would much rather make my own pancakes and before I post the recipe we use, I want to share a few pictures of this morning's Sunrise from my back porch!

Look at that beautiful moon in the sky!

From my back porch looking to the Southeast.






We love pancakes, Yum! During football season, after Friday Night games, you can find us all packed into the local IHOP with a party of about 20 people eating pancakes 'til midnight. We like to celebrate the hard work our boys put forth out on that football field whether they win or lose.

Now if anyone can make good pancakes, it's Martha Stewart! I love her recipe for Buttermilk Pancakes!

FYI: Since buttermilk does not keep very long in the fridge I keep powdered buttermilk in the pantry so I can whip up only what I need when the recipe calls for it.

Goodnight Friends!






Martha Stewart's Best Buttermilk Pancakes

The key to fluffy pancakes is not to overmix the batter; it should not be beaten smooth. If serving these pancakes with bacon, reserve half a teaspoon of bacon drippings to grease the griddle instead of butter.
 

Ingredients

Makes nine 6-inch pancakes.
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3 tablespoons sugar
  • 2 large eggs, lightly beaten
  • 3 cups buttermilk
  • 4 tablespoons unsalted butter, melted, plus 1/2 teaspoon for griddle

Directions

  1. Heat griddle to 375 degrees. Whisk together flour, baking powder, baking soda, salt, and sugar in a medium bowl. Add eggs, buttermilk, and 4 tablespoons butter; whisk to combine. Batter should have small to medium lumps.
  2. Heat oven to 175 degrees. Test griddle by sprinkling a few drops of water on it. If water bounces and spatters off griddle, it is hot enough. Using a pastry brush, brush remaining 1/2 teaspoon of butter or reserved bacon fat onto griddle. Wipe off excess.
  3. Using a 4-ounce ladle, about 1/2 cup, pour pancake batter, in pools 2 inches away from one other. When pancakes have bubbles on top and are slightly dry around edges, about 2 1/2 minutes, flip over. Cook until golden on bottom, about 1 minute.
  4. Repeat with remaining batter, keeping finished pancakes on a heatproof plate in oven. Serve warm. 

 

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