Buttermilk Pancakes
From the Meera S.T. Vargo collection
| Serves | 3 to 4 |
| Prep Time | 5 minutes |
| Cook Time | 10 minutes |
| Total Time | 15 minutes |
| Yield | 1 doz. pancakes |
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.
Notes
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.
This content is from the Meera S.T. Vargo collection.