Buttermilk Pancakes

Buttermilk production today is much different than it was 50 years ago.  In the good old days, buttermilk was the liquid that remained after cream was churned into butter.  Today, buttermilk is made by combining low-fat/non-fat milk with a natural bacteria that changes the milk sugars into acids, producing a thick, soured milk.  When making pancakes, buttermilk acts as a leavening agent when combined with baking soda.  This creates gas bubbles, making light fluffy pancakes that are oh so yummy!!.

Chris is the pancake maker around here.  He has been on a quest to make the perfect pancakes.  This stems back from college, when my roommate Heather, would make pancakes.  Oh, they were mouth-watering good.  So, unbeknownst to Heather, this was Chris' challenge...to make pancakes better than Heather's.  Well, it took a lot of practice...many years of burnt and runny pancakes, but he finally perfected the pancake (well the pancake than came from a box and you add water to it.) **grin** 

Years after college, I took a trip to Vermont to visit Heather and her husband, Ben.  It was there, I tried his pancakes...oh he won hands down!!  His pancakes were made from scratch...and were delicious!!  Of course, I had to tell Chris...and he was then on another quest...to be better than Ben.

Thanks to Williams-Sonoma, we found a buttermilk pancake recipe that is simple to make and creates those pancakes everyone craves.

Ingredients:

*2 eggs

*2 cups all-purpose flour, sifted

*2 tbsp sugar

*2 tsp baking powder

*1 tsp baking soda

*1 tsp salt

*2 1/2 cups buttermilk

*4 tbsp unsalted butter, melted

*1/2 tsp vanilla extract (we always put in a bit more)

*nonstick cooking spray

*maple syrup for serving

In a bowl, using an electric mixer, beat the eggs on medium speed until frothy.

Add the flour, sugar, baking powder, baking soda, salt, buttermilk, melted butter and vanilla. 

Stir just until the batter is smooth and no lumps of flour remain....DO NOT OVERBEAT

Heat the griddle over medium-high heat until a few drops of water flicked onto the surface skitter across it.

Lightly grease the griddle with nonstick cooking spray

Pour 1/3 cup batter onto griddle for each pancake.  Cook until bubbles form on top and the batter is set. 

Using a spatula, flip the pancakes

Cook until golden brown on the other side.

Continue until all batter is used.  This will make about 12 pancakes.

Serve warm with maple syrup.

I hope you love these pancakes as much as we do!!