Old Fashioned Buttermilk Pancakes
Have you ever made buttermilk pancakes?
During the summer of 1996 my Uncle Frank and Aunt Ann “surprised” us when they called to tell us they would be landing their private plane at our local airport in about 2 hours! During their near week stay Uncle Frank shared his secrets with me for creating the lightest buttermilk pancakes.
Personally I use buttermilk often. It creates amazing moisture and texture for your baked goods. I much prefer organic, which is not always easy to find. A little tip- I keep a container of powdered buttermilk in the fridge!
2 cups organic buttermilk
3 eggs
1/2 cup melted butter
1 3/4 cup flour
1 1/2 teaspoon salt
1 1/2 teaspoon baking soda
1 1/2 teaspoon baking powder
2-3 tablespoons grapeseed or coconut oil for griddle
Whisk all ingredients (except oil) together until smooth. Set aside. Heat griddle to medium. Cast iron is my most favorite! Using a heat proof pastry brush, dip into oil and lightly cover. You will re oil each time.
Careful when ladling or pouring batter onto griddle that are not pouring too much. They will spread a bit, you need to leave plenty of room in between for flipping.
Watch for bubbles to appear. Once they spread across, flip. The second side should cook slightly less time. Every pan is different, make sure to adjust your cooking temperature if needed.
