Buttermilk Pancakes
This recipe has become my standard for Buttermilk Pancakes, and I make them about once a week here at the Breakfast Bar at Bonwon. It is a favorite and everyone raves about them. This recipe makes big thick fluffy pancakes like you get in pancake restaurants, and they are so easy to make. You can even make the ingredients up ahead and hold them juntil you are ready to make them. I serve them with Cinnamon Apples or Sugared Sliced Strawberries, but you can serve them with any fresh fruit compote or even add blueberries or sliced bananas when you make them. Enjoy!
Buttermilk Pancakes
2 cups all purpose Flour
2 Tbs Sugar
2 tsp Baking Powder
1 tsp Baking Soda
1 scant tsp Salt
1/4 tsp Cinnamon
1/8 tsp Nutmeg (or 5 gratings Whole Nutmeg)
2 large Eggs
2 cups Buttermilk (see note)
1/2 cup oil
1/2 tsp Vanilla
Combine all the dry ingredients in a large bowl and whisk until thoroughly combined. Set aside.
Lightly beat the eggs, then add the oil and vanilla and beat until mixed well. Add the buttermilk and gently mix.
These can be prepared up to this point and held until ready to make the pancakes.
When ready to make the pancakes, make a well in the center of the flour mixture and pour the egg mixture in all at once. Gently stir the batter until everything is just combined, you will still have lumps of flour. Do not over mix!! You will take all the air out and the pancakes will be flat. At first the batter will be thin, but it will thicken up and even swell up in the bowl. Let the batter sit at least 5 minutes before using. It will hold together for about 30 minutes, but then the air will start to go out and you will have flat pancakes.
Turn your griddle on, or a large flat frying pan. Let it heat until a drop of water dances on the hot surface. Using a ladle pour the batter onto the pan, allowing space for the pancakes to spread a little. The batter should be so thick that they will not spread much. Add blueberries or sliced bananas now if you are using them.
When the pancakes start to bubble and the edges look dry, about 3 minutes, flip them over with a spatula big enough to hold the pancake. Cook for about another 3 minutes, and check them for doneness. Remove from the pan and hold in a warm oven until served.
Makes about 12 pancakes, or 4 servings. This recipe doubles and triples well.
I cannot get buttermilk here, so I have to make my own. You might prefer to do this and it only takes an extra minute to make. I cut the milk to 1 3/4 cups and add a 1/4 cup of lemon vinegar. Allow this to set for about 10 minutes while you prep everything else. You can also use white vinegar. The lemon vinegar I use is readily available here, and is actually made from lemons, not just flavored! You might be able to find it in an Asian or Korean Market in your area.
Sliced Strawberries
1 pint Strawberries
1/2 cup Sugar (to taste)
Slice the strawberries thinly and pour the sugar over them. Allow to sit in the refrigerator for at least 30 minutes. Taste and add more sugar if desired. The sugar will draw the strawberry juices out and melt into a syrup. If you need more syrup, add more sugar, allowing the mixture to set until the sugar is dissolved. Serve next to the pancakes for a wonderful treat!
Buttermilk Pancakes
2 cups all purpose Flour
2 Tbs Sugar
2 tsp Baking Powder
1 tsp Baking Soda
1 scant tsp Salt
1/4 tsp Cinnamon
1/8 tsp Nutmeg (or 5 gratings Whole Nutmeg)
2 large Eggs
2 cups Buttermilk (see note)
1/2 cup oil
1/2 tsp Vanilla
Combine all the dry ingredients in a large bowl and whisk until thoroughly combined. Set aside.
Lightly beat the eggs, then add the oil and vanilla and beat until mixed well. Add the buttermilk and gently mix.
These can be prepared up to this point and held until ready to make the pancakes.
When ready to make the pancakes, make a well in the center of the flour mixture and pour the egg mixture in all at once. Gently stir the batter until everything is just combined, you will still have lumps of flour. Do not over mix!! You will take all the air out and the pancakes will be flat. At first the batter will be thin, but it will thicken up and even swell up in the bowl. Let the batter sit at least 5 minutes before using. It will hold together for about 30 minutes, but then the air will start to go out and you will have flat pancakes.
Turn your griddle on, or a large flat frying pan. Let it heat until a drop of water dances on the hot surface. Using a ladle pour the batter onto the pan, allowing space for the pancakes to spread a little. The batter should be so thick that they will not spread much. Add blueberries or sliced bananas now if you are using them.
When the pancakes start to bubble and the edges look dry, about 3 minutes, flip them over with a spatula big enough to hold the pancake. Cook for about another 3 minutes, and check them for doneness. Remove from the pan and hold in a warm oven until served.
Makes about 12 pancakes, or 4 servings. This recipe doubles and triples well.
I cannot get buttermilk here, so I have to make my own. You might prefer to do this and it only takes an extra minute to make. I cut the milk to 1 3/4 cups and add a 1/4 cup of lemon vinegar. Allow this to set for about 10 minutes while you prep everything else. You can also use white vinegar. The lemon vinegar I use is readily available here, and is actually made from lemons, not just flavored! You might be able to find it in an Asian or Korean Market in your area.
Sliced Strawberries
1 pint Strawberries
1/2 cup Sugar (to taste)
Slice the strawberries thinly and pour the sugar over them. Allow to sit in the refrigerator for at least 30 minutes. Taste and add more sugar if desired. The sugar will draw the strawberry juices out and melt into a syrup. If you need more syrup, add more sugar, allowing the mixture to set until the sugar is dissolved. Serve next to the pancakes for a wonderful treat!