There is something comforting about breakfast foods. Whether it is memories of lazy Saturday mornings or breakfast-for-dinner during winter blizzards in Buffalo as a child, pancakes are high on my list of favorite comfort foods. As a young chef, one of my first major kitchen fiascos was with pancakes. I decided to surprise my parents with pancakes one Saturday morning and my recipe called for one tablespoon of baking powder (I must have been making a HUGE batch) and I mistakenly added one tablespoon of baking SODA – I am sure you can imagine the looks of disgust on everyone’s face when they took that first bite. Though I am teased constantly for it, I haven’t made that mistake again and my family now loves early morning batches of my favorite, buttermilk pancakes!
Melt-In-Your-Mouth Buttermilk Pancakes
(makes about 10 medium-sized pancakes)
2 cups flour
2 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
3 tbsp. sugar
2 large eggs, lightly beaten
3 cups buttermilk
4 tbsp. melted butter
Whisk together flour, baking powder, baking soda, salt, and sugar in a medium bowl. Add eggs, buttermilk, and 4 tablespoons butter; whisk to combine. Batter should have small to medium lumps. Be careful to not overmix the batter. The secret to perfectly-puffy pancakes is almost under-mixing your batter.
Heat a non-stick pan or skillet over medium-high heat. Melt 1 tbsp butter in pan.
Pour about 1/2 cup pancake batter, in pools 2 inches away from one other. When pancakes have bubbles on top and are slightly dry around edges, about 2 1/2 minutes, flip over. Cook until golden on bottom, about 1 minute. Repeat with remaining batter.
Serve with bacon and/or blueberries and REAL maple syrup!