Storytime: This post almost didn’t happen; what started as a peaceful Sunday morning, quickly turned into a house filled with smoke and cuss-words! I valiantly took on the task of cooking breakfast, armed with my trusty cast iron skillet (duh). What I didn’t realize was; however well-suited my beloved pan was for cooking most other dishes, it was NOT the tool for this seemingly easy foray. As you may know, my range is electric… yeah, not what I’d prefer either. The method of maintaining temperature on an electric range is simple, it turns on until the unit thinks it’s hot enough, then it turns off until the temperature drops below the preset level, then back on again. This constant flux of heat makes it just about impossible to determine when your pan is the ideal temperature. I of coarse compounded this issue by using a heavy, cast iron skillet that holds and distributes heat well, but is not exactly the best non-stick surface suited for pancakes. This culmination of variables produced what I would call a “shit show,” literally flinging batter around the smoke-filled room.
Fast forward a week or so, Brittany shows me a square pan that was buried under a few others in our corner cupboard… A FREAKING GRIDDLE!! We had the proper pan all along, I just hadn’t known about its existence until now.
After the last debacle, we decided that Brittany should be the one to make a second attempt. Her results are the beautiful stack that is pictured in this post, and far exceed my failed endeavor. (what would I do without her?)
Storytime is over, now go make these pancakes, and try not to fail as hard as I did!
Buttermilk Pancakes
Ingredients
- 2 cups all-purpose flour, sifted
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1 teaspoon baking soda
- 2 tablespoons sugar
- 2 eggs
- 1 cup warm buttermilk
- 1 cup warm whole milk
- ¼ cup unsalted butter, melted
- ¼ cup salted butter, melted (for brushing on top)
- 1 teaspoon vanilla extract
Instructions
- In a large bowl sift together flour, baking powder, salt, baking soda and sugar. Set aside.
- In a medium bowl beat eggs until fluffy and uniform in color.
- Whisk in buttermilk and whole milk.
- Stir in melted butter and vanilla extract.
- Make a well in the center of the dry ingredients.
- Pour the wet mixture into the well.
- Gently add the dry ingredients into the well and stir until flour is incorporated.(Batter should be lumpy.)
- Heat a nonstick griddle over med heat, this obviously varies from pan to pan
- Place ⅓ cup worth of pancake batter onto the hot griddle. (Spread the batter out as you pour, since it’s a thick batter)
- Cook pancakes until bubbles break on the surface and then flip them over and cook the other side until golden.
- Spread melted butter on top of each pancake and place in a stack.
- Serve hot with syrup and whipped butter.