Buttermilk Pancakes

The perfect Saturday morning meal: buttermilk pancakes.  Our favorite topping is crunchy peanut butter, ripe banana, and maple syrup.  Use whole wheat flour to make these a bit more wholesome.  Sometimes I will also add a dash of cinnamon to the batter - I think it gives the pancakes a really yummy flavor.  

Buttermilk Pancakes
    *recipe courtesy of the "Joy of Cooking" (75th anniversary edition)
    **makes about sixteen 3-inch pancakes

1 1/2 cups whole wheat flour
3 T. sugar
1/2 tsp. baking soda
1 tsp. baking powder
1 tsp. salt
Dash of cinnamon (optional - not in the original recipe)
1 1/2 cups buttermilk
3 T. butter, melted
2 eggs
1/2 tsp. vanilla extract

 






















1. Whisk together the dry ingredients.  Combine the wet ingredients in a separate bowl.
2. Mix the liquid ingredients quickly into the dry ingredients.  Stir until just combined then stop.
3. Grease a griddle or skillet and heat over medium heat.  Start by testing one pancake - if the batter is too thick you can dilute it with a bit of water, if too thin add a little flour. 
4. Use a ladle or a large spoon to drop batter onto the griddle.  Space the pancakes far enough apart to give them room to spread.  Allow to cook on one side for 2-3 minutes before flipping.  You will see bubbles beginning to form and break on the edges, this is a sign that they are ready to be flipped.
5. Once the pancakes are done, they can be served right away or placed on a baking sheet and kept warm in a 200 degree oven.  Top with your favorites - peanut butter, fruit, syrup, whip cream, etc.