Happy National Pancake Day! Who doesn’t love pancakes? I know I sure do! Though I don’t observe the religious sentiments behind Pancake Day, I can’t help but indulge in a little breakfast fete. I’m American after all, and we really have a deep respect for fluffy buttermilk pancakes! I have such fond memories of making buttermilk pancakes as a kid, either from scratch or from the trusty box of Aunt Jemima’s we always had in the cupboard. On Sunday mornings, my dad and I would make breakfast, and I was always on pancake duty! They are such a great treat, and feel really special on a Sunday morning! I know, I know, it’s Tuesday, but I’m just telling it like I see it!
The trick to really great buttermilk pancakes, and all pancakes in general? They’ve GOT to be light and fluffy, so after mixing all your ingredients, let it sit. Overmixing will lead to tough pancakes, and no one wants that! The buttermilk helps with this, but being careful overmixing is an absolute pancake rule! Don’t worry if you don’t have any buttermilk in your fridge, there’s an easy at home trick to mimicking it! Pour your 1 cup of regular or semi-skim milk and add a tablespoon of either white vinegar or lemon juice. Let it sit for 5-10 minutes. It’ll curdle a bit but that’s the idea!
1 1/3 cups plain flour (about 200g)
1 teaspoon baking powder
1 teaspoon baking soda
3 Tablespoons granulated sugar
1 teaspoon salt
1 1/4 cups buttermilk
2 large egg
2 Tablespoons unsalted butter, melted (about 28g)
1/4 cup milk
1. Whisk together the flour, salt, sugar, baking powder and baking soda in a bowl. In a separate bowl, whisk together the eggs, buttermilk and butter.
2. Mix wet ingredients into the dry, stirring until just combined, but careful not to overmix. Your batter should have a thinner, runny texture, like cake batter. If it’s too thick, add the milk, bit by bit, until you get the right consistency. Set aside and rest for 5 to 30 minutes.
3. Warm the oven to about 200 degrees. Place a cooling rack onto a baking tray and set in the oven to warm.
4. When you’re ready to cook your pancakes, start by heating up a large nonstick pan on on medium heat and add a small splash of vegetable oil, making sure it’s spread evenly. The oil is hot enough, when a sprinkle of water sizzles in the pan.
5. Using a 1/3 cup measuring cup, pour your batter into the pan. When you see bubbles forming and popping in the batter, use your spatula to check the underneath and flip! Cook the other side for 2-3 minutes, until nicely golden.
6. Keep the cooked pancakes in the oven to stay warm, and continue until all the batter is gone! You can always freeze the leftovers! Every few pancakes, give the pan a wipe to remove any left over batter or burnt bits.
If you’re feeling really fancy, you can jazz up your pancakes by adding to your batter; blueberries, strawberries, chocolate chips… all great options! I like to have fruit on top of my pancakes, and a nice healthy pour of maple syrup! I decided to get really fancy and add a dollop of vanilla whipped cream, and some blackberry preserve. DELICIOUS!