Wednesday, July 13, 2011

Bad Milk Pancakes

Or, as they are usually called, "Buttermilk Pancakes".  My grandmother and mother drink the stuff *gag*.  I find it fantastic for cooking and soaking chicken for frying and that's just about as much as I can stand it. 

These are pretty darn good pancakes.  I have been using this recipe for special occasion breakfasts for a while now.  I really dig them for the right time (or any time).  I have a regular pancake recipe that I'll post in the future, but these are just too good to pass up.

Prep: About 15 - 20 minutes
Cook:  About 4 minutes per batch

Some hints:  Get a reasonable electric griddle if you can.  I got one on sale for about $30 and it has been a great purchase.  Pans are rough for cooking pancakes unless they are more like a flat griddle.  If you're fortunate enough to have a griddle for your stove-top, even better.  Also, a nice wide spatula for flipping pancakes.  If you don't make the pancakes crazy big it's not a disaster with a normal one, but a good spatula makes all the difference in the world.

Mmmmmmmmmmmm, butter

The stuff:

1 cup all-purpose flour
2 tablespoons sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/4 cups buttermilk, or 1 cup plain yogurt plus 1/4 cup milk
3 tablespoons butter or margarine, melted (use butter)
1 large egg, lightly beaten
vegetable oil or butter for brushing pan or griddle

In a large bowl, combine flour, sugar, baking powder, baking soda, and salt.  Use whisk to quickly blend dry ingredients.  I also usually break the egg into the buttermilk in the measuring cup and whisk it together.  It saves dirty dishes and makes mom happy.  You want to stir the batter as little as possible to avoid tough pancakes, thus the pre-beating of the egg.   Add buttermilk, melted butter, and egg.  Stir with whisk until flour is moistened.

Do not freak about lumps, just make sure there is not visible dry ingredients and it is pretty well incorporated.  Let the batter stand for a few minutes while griddle/pan is heating.

Soooooo close

Heat griddle or 12-inch skillet over medium heat until drop of water sizzles; brush lightly with oil (or butter, I've also found this to be optional if you have a good non-stick surface).  Pour batter by scant 1/4 cups onto hot griddle (a ladle helps here), making a few pancakes at a time.  Cook until tops are bubbly, some bubbles burst, and edges look dry.  With wide spatula, turn and cook until underside is golden.  Transfer to platter; keep warm.  Pancakes can be "held" in oven on lowest setting with towel covering pancakes.

Repeat with remaining batter, brushing griddle with more oil/butter if necessary.

Makes 3 servings.

Slather with butter and drizzle with favorite pancake eatin' juice (syrup).  Bacon is, of course, generally required with pancakes.


  1. Bacon is absolutely required! Will try and thanks!

  2. Thanks. I'm sitting in a hotel in the middle of nowhere... with no pancakes. Jerk

  3. Keads-You'll be happy you did. Easy on the syrup, these are really moist.

    That Guy-I'll bet the hotel has some Continental sponges for you. Yummy, and soggy bacon.