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Buttermilk Pancakes
(recipe, Meera S.T. Vargo)
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Introduction
This is a fabulous basic buttermilk-pancake recipe, adapted from a recipe in the Farmhouse Cookbook by Susan Herrmann Loomis. I like to mix together the dry ingredients the night before when I know the morning will be busy. Serve hot with butter and maple syrup.
Ingredients
- 2 cups flour
- 1 tsp. baking soda
- ½ tsp. baking powder
- ½ tsp. salt
- 2 Tbsp. sugar
- 2½ cups buttermilk
- 2 eggs
- 3 Tbsp. oil
- 1 cup blueberries (optional)
Steps
- Whisk together dry ingredients in a medium bowl. In a small bowl or 4-cup liquid measuring cup, combine buttermilk, eggs, and oil. Pour the buttermilk mixture into the dry ingredients and whisk just to combine.
- Heat an electric griddle to 375 degrees or a nonstick skillet over medium heat. When griddle or pan is hot, pour on ⅓ cup batter for each pancake. If using blueberries, sprinkle each pancake with 1 heaping Tbsp. of berries.
- Cook until bubbles form on the top of each pancake, about 3 minutes. Then turn and cook for about 1 minute minute more. Serve immediately.
Note
Culinate editor's note: For extra flavor, add a dash of ground cinnamon and a bit of freshly grated nutmeg to the dry ingredients. Add a bit of vanilla extract (1/2 tsp.) to the wet ingredients. Fresh lemon zest is also nice.