Buttermilk Pancakes Recipe for Samantha

Buttermilk Pancakes Recipe for Samantha

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.

Pancakes

Yes, of course she liked them!

Feeding baby pancakes

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.

 

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