Buttermilk Pancakes

Feb 18th

Pancakes seem like something mindless and easy, but there are actually several techniques that ensure GORgeous delicious pancakes. For example, have you ever had pancakes that are too dark on the outside and gooey on the inside? Your griddle is too hot! Or when they are pale and thin? Griddle too cool. Also, if I see one more student press down that blessed pancake with the back of their blessed spatula, I will flip my lid.

This is an easy, basic pancake recipe. Literally, just as easy as making up the bisquick mix. I swear! And worth it, ps.

We dressed ours up today with blueberries and chocolate chips. We used frozen blues, and they worked just fine. Another pancake tip, sprinkle in your add-ins to the griddled cakes, NOT into the batter. That is how you would make blue pancakes.

1 c. flour

2 tsp. baking powder

½ tsp baking soda

1 tbsp. sugar

½ tsp. salt

1 egg, beaten

1 c. buttermilk

2 tbsp. canola oil

Butter for Griddle

*I don’t buy buttermilk. This was a leftover container that my coworker bought. For a pint of buttermilk you pay more than for a whole gallon of 1% milk. I make clabbered milk whenever it calls for buttermilk in a recipe.

Clabbered Milk: In a liquid measuring cup, pour a tablespoon of either lemon juice, lime juice, or white vinegar. Fill to the 1 c. line with cow’s milk. Stir, wait about ten minutes.

1.       In a mixing bowl stir together flour, sugar, baking powder, baking soda and salt.

2.       In another bowl combine egg, buttermilk and oil.

3.    Add to flour mixture all at once.

4.       Stir mixture just until blended but still slightly lumpy.

5.       Pour about ¼ c. batter onto hot, lightly greased griddle. Top with fixin’s.

6.       Cook until pancakes are golden brown, turn when pancakes have a bubbly surface and slightly dry edges.

The pancakes in this photo were a bit messy but trust, there wasn’t even a bite leftover when all was said and done. These were a big hit.

Do you know about the FLICK TEST?? It’s awesome. Since the temperature of your griddle or skillet is where a majority of pancake problems arise, here is the answer for you!

FLICK TEST: Let your griddle or skillet warm up for a few minutes. Grease with butter, canola oil, or cooking spray (least tasty but lowest calorie). Run your hand under the faucet and then flick your fingers at your griddle.

1)If you hear a nice SSssss hiss then you are good to go.

2) If you hear a SSSSSSSSS loud hiss and the water evaporates up into steam, your griddle is TOO HOT and you need to turn down your heat and wait a few minutes.

3) If you hear no hiss and the water just sits there, your griddle isn’t hot enough and you need to turn up the heat and retry in a few minutes.

*And remember, 80% of the pancake cooking is done PRE-FLIP. Let it sit there and cook, without pressing down with the dang spatula. Post-flip, it should only need about 30 seconds to a minute to brown over and finish.

I love pancakes on Fridays. Happy Weekend!

Print Friendly