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!
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.
2 tablespoons (1/4 stick) unsalted butter, melted, plus more for cooking
1 1/4 cups buttermilk (or mix a little more than 1 cup milk with 1 1/12 tablespoons lemon juice and let sit for 5 to 10 minutes, until it curdles)
2 large eggs
3 tablespoons sugar
Zest of half a lemon
1 1/3 cups all purpose flour
2 1/2 teaspoons baking powder
3/4 teaspoon salt
Pure maple syrup
Put butter in a small saucepan on a low burner to melt. Preheat oven to 250°F. Place baking sheet in oven.
In a measuring cup or a medium bowl, whisk buttermilk and eggs, then add butter.
Measure sugar into a medium bowl, then zest the lemon onto the sugar. Use your fingers to massage the lemon into the sugar, releasing the lemon oil. Add flour, baking powder and salt.
Stir buttermilk mixture into flour-sugar mixture.
Heat large nonstick griddle or skillet over medium heat; brush with butter. Drop batter by 1/3 or 1/4 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.
