Emily Wyckoff

Homemade pancakes

My dad was weekend breakfast duty guy when I was growing up, and he typically stuck to eggs and french toast. We always used pure maple syrup, and it had to be warmed. I used to frequently sleep over at a friend’s house and Mrs. Butterworth was their family’s syrup of choice. I begged my mom to get it, but it never happened. Of course she knew best.

I am the weekend breakfast chef around here and I continue the tradition of warmed real syrup – the only way my kids will have it as well. The tradition continues. I happened to have some leftover buttermilk last weekend so I made these very soft and fluffy buttermilk pancakes. If you don’t have buttermilk on hand, the second recipe is equally tasty.

Buttermilk Pancakes

Ingredients

  • 2 cups flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3 tablespoons sugar
  • 2 large eggs, lightly beaten
  • 3 cups buttermilk (be sure to shake it up first)
  • 4 tablespoons melted butter
Directions
Heat griddle to 375 degrees. Whisk together flour, baking powder, baking soda, salt, and sugar in a medium bowl. Add eggs, buttermilk, and 4 tablespoons butter; whisk to combine. Batter should have small to medium lumps. Prep your griddle by spraying with nonstick cooking spray or coating with butter.
Pour 1/3 cup pancake batter, in pools 2 inches away from one other. When pancakes have bubbles on top and are slightly dry around edges, about 2 1/2 minutes, flip over. Cook until golden on bottom, about 1 minute. Repeat with remaining batter. Serve warm.

Old-fashioned Pancakes

Ingredients

1 1/2 cups flour

1 tablespoon sugar

1/2 teaspoon salt

2 3/4 teaspoons baking powder

1 large egg, lightly beaten

1 1/4 cups milk

3 tablespoons melted butter

Directions

In a large bowl, whisk together the flour, sugar, salt, and baking powder. Make a well in the center of the flour mixture. Add in the egg, milk, and 2 tablespoons of the butter. Whisk from the center, slowly incorporating the flour. Rest the batter for 10 minutes.

Heat a griddle over medium-high heat (to 375 degrees F). Prep the griddle with non-stick cooking spray or butter. Pour 1/4 cup of batter for each pancake. When bubbles rise to the surface, flip the pancakes, slightly reduce the heat, and cook until the bottoms are golden and the centers are cooked, about 1 minute. Serve warm.


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