We're a big breakfast family. We used to go to a local place for breakfast every saturday, but sadly it's closed down now. It was swarmed with locals- Marcy would bring us a plate of fruit to tide the kids over, and the food was good and consistent. It's gone now, and we hate its replacement, not out of loyalty, but because the one time we went there they served B a positively scorched omelette. Blech.
There pancakes are fluffiest with buttermilk because the thickness of the buttermilk keeps them from spreading and de-fluffing. I made them with milk for this recipe, and you can see they are stiff pretty fluffy. My favorite way to make these is to sub in eggnog around the holidays! These also freeze well, cooked.
adapted from Nigella Lawson
Ingredients
2 tablespoons unsalted butter
1 1/2 cups all-purpose flour (7.5 oz)
2 heaping teaspoons baking powder (about 0.75 oz)
1 teaspoon sugar
1/4 teaspoon salt
1 1/3 cups buttermilk
2 eggs
2 teaspoons vanilla
Butter or butter spray, for frying pancakes
Best-quality maple syrup
Directions
Preheat over to 200F.
Melt the butter and set aside to cool slightly.
In a bowl, measure out the flour and add the baking powder, sugar and salt. Whisk to combine.
In the bowl with the butter, measure the milk, beat in the eggs, and pour the liquid ingredients into the dry ingredients, whisking as you do so. Bake over medium heat with butter spray or butter (if you can get away with that sort of thing). Keep warm on plates in a 200 F oven to help everyone eat together. The warm plates are a nice touch too!
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