When you hear the word “pancakes” what do you think of?
Long, leisurely weekend breakfasts? I do. The funny thing is that as many times as I serve pancakes on a weekday, I STILL think of them as weekend food. There is just something about a stack of steaming pancakes with butter oozing across the tops and syrup dripping down the sides that makes it seem like the weekend no matter what day it is. Yum.
Buttermilk makes the fluffiest pancakes (and now that you know how to make your own buttermilk you’ll have a ready supply!). I like to add just a touch of sugar and vanilla to acquiesce to an over-zealous sweet tooth that seems to run in the family but you can leave it out if you like. Be sure to stir only until the dry ingredients are incorporated – the batter will be lumpy. Over stirring will develop the gluten and make the pancakes tough. For perfect pancakes you want to wait until the bubbles on the uncooked side just start to bubble and burst and the edges look dull. At that point it is time to flip. Continue reading