Tuesday, May 20, 2014

Buttermilk Bliss: Pancakes!

These pancakes are delicious!  They are seriously the only pancakes I make that the kids will eat without syrup.  Pancakes that are good plain? You know that's a winner!

Once again, this recipe stars buttermilk.  A whole quart of it.  This recipe is why I started making my buttermilk a half-gallon at a time.It does make a lot of pancakes.  I haven't ever counted how many. But enough that every time I make them I end up with some in the freezer.  Bonus breakfast!

I found this recipe from House of Smith.  Then I made just a few changes.  I use half whole-wheat flour (white whole wheat).  I also just mix everything in one bowl.  I melt the butter first in a large bowl, then add all the wet ingredients.  Then I stir in the dry ones.  It seems to work.

If anyone knows a reason to use two bowls, let me know.  Maybe I'm missing out on something awesome.  But I sure like to save on dishes!
Yummy, thick buttermilk bliss!

To whip up a batch, you'll need:

1/2 cup butter (melted, in a large bowl)

Then add:

 4 eggs
4 cups buttermilk (1 quart)

Stir really well. Then add:

2 cups unbleached flour
2 cups white whole wheat flour
1 tsp. salt
1 tsp. baking soda
4 tsp. baking powder
1/2 cup sugar

Stir everything together.  Batter will be thick and lumpy, but be sure to get all the dry ingredients incorporated.

Cook on a hot griddle until bubbles form, then flip and cook a bit more.  (Just like you'd cook other pancakes.)

That stage is Jeffrey's favorite.  He LOVES to make pancakes!

Ah yes.  Pancakes.  If you'd like to see a picture, hop over to the House of Smith website where I found them.  They have lovely pictures.  Otherwise, just imagine a fluffy, beautiful pancake. 

Serve with butter and syrup.  Or peanut butter.  Or jam.  Or just eat them plain and enjoy the buttermilk goodness.

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