Lightest, Fluffiest Buttermilk Pancakes


If you’re anything like me, you do not wait for Pancake Day, aka Shrove Tuesday, to have pancakes. Light, fluffy, a leisurely weekend breakfast served with fresh berries and if you’re Canadian, a river of maple syrup. Not table syrup, maple syrup. Big difference, oui!

The best pancakes I’ve ever made include buttermilk. It gives them a texture and tang that nothing else can. If you like your pancakes big, I mean Trump tower tall, use buttermilk. It will made the batter very thick, as it should be. I’m talking thick enough to stand on! You’ll think it won’t work, but it will. The thicker the batter, the lighter the pancake!

Having doubts…? check out the photo below… it really is what your batter should look like.

Still doubting…. check out the last photo for the finished product!

Another fantastic pancake I’ve made recently is one called Dutch Baby. Baked in the oven, part pancake, part soufflé, fully decadent – this definitely is a showstopper, worthy of the most elegant brunch setting. It’s so impressive – it will have it’s own separate post……..

Lightest, Fluffiest Buttermilk Pancakes

You’ve probably heard this instruction before – do not over mix – but it can’t be said enough. Over mixing will guarantee you have tough, flat pancakes. Over mixing develops the gluten, which is perfect if you’re baking yeast bread. Otherwise…. a light hand, just until the ingredients are barely combined. Using a 1/3 cup measure, this should make 10 – 12 pancakes. If you have leftovers, I have a great little recipe that my little nephew Stephen called ‘Chicken Finger Pancakes’ the first time I made them for him. Just ask for this very kid friendly and de-lish idea in my comment section~

Ingredients:
2 cups all purpose flour
1/4 cup sugar
2 1/4 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 large eggs, at room temperature
2 cups buttermilk, at room temperature
1/4 cup melted unsalted butter, at room temperature, plus some for frying

Preparation:

In a large bowl sift together the flour, sugar, baking powder, baking soda, and salt.
Beat the eggs with the buttermilk and melted butter.
Add the egg mixture to the flour mixture and using a large rubber spatula or wooden spoon, combine the ingredients into a lumpy batter – being careful not to over mix.
In a skillet over medium heat, melt 1 teaspoon butter. Spoon 1/3 cup of batter into the skillet and cook for approx 2 – 3 minutes; you’ll know they’re ready to flip when you see the bubbles open on top.
With a large spatula, flip the pancake and cook approx. another 2 minutes.
Keep cooked pancakes warm in a 200º oven while you finish cooking the remaining batter.
 

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