Mmmm …

Nothing says happy-ness more than pancakes on a Sunday.

These buttermilk pancakes were so so good. Light, fluffy and spongy, they were AMAZING with butter and pure maple syrup.  We couldn’t help licking our plates when we were done.

The recipe is from JoyofBaking.  The recipe is easy to follow  and I love how she explains the importance of each ingredient.  This is very helpful for lazy cooks like me – I often leave out certain ingredients when I think it’s too much trouble or I can’t seem to see what the big deal is.

Ooh, another reason I love making pancakes?  I get to do this:

You will need:

  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 tablespoon sugar
  • 1 large egg (lightly beaten)
  • 1 cup buttermilk
  • 3 tablespoon unsalted butter, melted
  • Extra butter for greasing the pan

 

In a large bowl whisk together the flour, baking powder, baking soda, salt and sugar. In a separate bowl whisk together the egg, buttermilk, and melted butter. Make a well in the center of the dry ingredients and then pour in the egg mixture, all at once, and stir (with a rubber spatula or wooden spoon) just until combined. The batter should have some small lumps. (Do not over mix the batter or the pancakes will be tough.) (The pancake batter can be covered and stored in the refrigerator for up to 24 hours.)

 

Heat a frying pan or griddle over medium high heat until a few sprinkles of water dropped on the pan or griddle splatter.  Adjust the temperature as needed. Can also use an electric griddle with the temperature set at 350 degrees F (180 degrees C). Using a piece of paper towel or a pastry brush, lightly brush the pan with melted butter or oil (or spray with a non stick vegetable spray.)

 

Using a small ladle or scoop, pour about 1/4 cup (60 ml) of pancake batter onto the hot pan, spacing the pancakes a few inches apart. When the bottoms of the pancakes are brown and bubbles start to appear on the top surfaces of the pancakes (2-3 minutes), turn over. Cook until lightly browned (about 1-2 minutes).

 

Repeat with remaining batter, brushing the pan with melted butter or oil between batches.

http://www.joyofbaking.com/breakfast/ButtermilkPancakes.html#ixzz1cvMxWrFR

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