Buttermilk Pancakes

Serves two to three.

Yields twelve to fourteen 4-inch pancakes.

To learn more, read:
For Tang and Tenderness, Bake with Buttermilk
by Carolyn Weil
from Fine Cooking
Issue 68
Last Edit Date: 6/13/2011 3:31:47 PM

These have become a weekend breakfast staple in our house, and they’re so easy to make that they show up on weekdays occasionally, too. I use oil instead of melted butter in pancake batter because I don’t like the way melted butter congeals when it meets cold eggs and buttermilk. This recipe can easily be doubled or tripled.

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4-1/2 oz. (1 cup) unbleached all-purpose flour
1/2 tsp. baking soda
1/4 tsp. table salt
1 large egg
1 Tbs. canola or safflower oil; more for the griddle
1 cup buttermilk
Pure maple syrup or fruit jam

In a medium bowl, whisk the flour, baking soda, and salt until well blended. Add the egg, oil, and butterrmilk and whisk only until no dry flour is visible; the batter should be lumpy. Heat a griddle over medium heat until a sprinkle of water sizzles gently across the surface. Lightly oil the surface and drop the batter by generous tablespoons about 2 inches apart onto the griddle. Cook each pancake until the bottom is golden brown, tiny bubbles appear around the edges, and the edges look dry. Flip and cook until the center of each pancake rises and is firm when poked in the center and the bottom is golden. Serve immediately on warmed plates with syrup or jam.

nutrition information (per serving):
Size : per pancake; Calories (kcal): 140; Fat (g): 4; Fat Calories (kcal): 35; Saturated Fat (g): 2; Protein (g): 5; Monounsaturated Fat (g): 1; Carbohydrates (g): 21; Polyunsaturated Fat (g): 0.5; Sodium (mg): 260; Cholesterol (mg): 40; Fiber (g): 1;

Photo: Scott Phillips

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by suzah, 9/26/2009We can't live without this recipe!

by BertC, 1/22/2009I am not a pancake maker at all, but this recipe is pretty much fool proof. Easy to make, it negates the need to have a ready mix in the pantry.

by scottmmm, 11/11/2007An easy recipe if you have buttermilk on hand. The batter came out a bit thick so I added a splash of whole milk. They are not as fluffy and dense as I like, but rather have a spongy, airy texture. I'm still searching for that perfect buttermilk pancake mix.

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