01 March 2008


When I make pancakes, I make the Joy of Cooking Buttermilk Pancakes. They are divine, and as I get better and cooking them, they are more and more tasty every time.

Buttermilk Pancakes
Whisk together dry ingredients:
1 1/2 cups all-purpose flour
3 tbsp. sugar
1/2 tsp. baking soda
1 tsp. baking powder
1 tsp. salt

Combine in another bowl:
1 1/2 cups buttermilk*
3 tbsp. butter, melted
2 eggs

-Pour combined wet ingredients into dry ingredients and just combine. (The more you stir, the chewier the pancakes will be, so just combine the ingredients. It's ok if there are some smallish lumps in the batter.)
-Cook in a medium-hot skillet.**
-You can keep them warm in a 200-degree oven until they are all made.


*One of my church cookbooks says that an acceptable substitute for buttermilk is vinegar + milk: 1 tbsp. of vinegar for every cup of milk. Pour the vinegar into the measuring cup and then pour the milk in to make 1 cup total liquid. Let it sit for 3-5 minutes to sour, and treat that as your buttermilk.

**My pancake-frying tips: (1) Don't let the skillet get too hot. Once it gets too hot, the bottom of your pancakes will burn before all the batter is cooked. (2) Flip the pancake once the bubbles in the batter become 'fixed.' If you have batter spattering around when you flip, it was not quite done enough. Just let it cook on the other side a little longer, and don't flip the next one so soon. (3) Take the pan off the heat and re-oil every time. I don't use spray-grease on my fry pans at all anymore; I use a basting brush and just a little wipe of vegetable oil to keep the pan lubed.

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