Buttermilk Pancakes- A Delicious Way To Start The Day!

These pancakes are so good, they almost don't need syrup! But of course they are delicious with maple syrup, a sprinkling of confectioner's sugar or fresh berries.

Nico and Luka came to visit and together we picked out what we were going to have for brunch this morning. Luka said he loved them and they are now his favorite pancakes. Nico said they were so good he would give them a 5 star. They were good, light, airy, and not too sweet with the perect amount of crispness. I will definitely make them again!

                                                  Buttermilk Pancakes 

                                                      Adapted from

                                                 Gail Gand's Brunch

                                                       

Ingredients:
1 cup all-purpose flour
1 tablespoon sugar
1 teaspoon baking powder 

1/4 teaspoon salt

1 teaspoon baking powder

1/2 teaspoon baking soda

1 large egg

1 cup buttermilk

1/4 cup whole milk

2 tablespoons unsalted butter, melted, plus more for cooking

In a medium bowl, combine the flour, sugar, salt, baking powder, and baking soda. In a separate bowl, beat the egg with a fork and then mix in the buttermilk, milk, and melted butter. Pour the wet ingredients over the dry ingredients and combine with a wooden spoon, leaving plenty of lumps. Transfer the batter into a pitcher with a pour spout.

Heat a griddle or large skillet over medium heat (after you've cooked a  few pancakes, you may want to turn the heat down to medium-low so your pancakes don't brown too quickly). Melt  1 teaspoon butter on it (when the griddle starts to get dry as you're cooking, add more butter, 1 teaspoon at a time) and heat the butter until it foams. Pour about 3 tablespoons of the batter onto the griddle to make each pancake, leaving space in between for spreading. When the top of the pancake is done bubbling and no longer looks wet and the underside is lightly browned (about 3 minutes), flip the pancake and cook it on the other side until golden brown, about 2 minutes.

Serve immediately, or keep warm on a plate in a 200-degree oven while you cook some more pancakes.

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