UPDATE: Try this recipe with lemon zest! Just add a couple of teaspoons of lemon zest (Meyer lemon if you’ve got it) to the dry ingredients before you mix them with the wet, as I did in this post here.) Samantha is more than a year old already, and yet: she’s never had pancakes. This morning, we changed that with this buttermilk pancakes recipe.
Yes, of course she liked them!
The buttermilk pancakes recipe, after the jump.
Buttermilk Pancakes Recipe
I never have buttermilk at home when I want it, so I make the buttermilk by mixing 1 tablespoon lemon juice with 1 cup of milk and waiting about five minutes until it curdles. For this recipe, I do 1 1/2 cups milk with 1 1/2 tablespoons lemon juice.
1 1/3 cups all purpose flour
3 tablespoons sugar
2 1/2 teaspoons baking powder
3/4 teaspoon salt
1 1/4 cups buttermilk
2 large eggs
2 tablespoons (1/4 stick) unsalted butter, melted, plus more for cooking
Pure maple syrup
Preheat oven to 250°F. Place baking sheet in oven. Whisk first 4 ingredients in large bowl. Whisk buttermilk, eggs, and 2 tablespoons butter in medium bowl; stir into dry ingredients.
Heat large nonstick griddle or skillet over medium heat; brush with butter. Drop batter by 1/3 cupfuls onto griddle. Cook pancakes until brown, brushing griddle with more butter as needed, about 3 minutes per side. Transfer to sheet in oven to keep warm. Serve pancakes with maple syrup.
Adapted from this Epicurious recipe for Blueberry Buttermilk Pancakes.