Monday, April 2, 2012

Buttermilk Pancakes

Prepare these pancakes when fresh blueberries are in season, from late spring through late summer. When making the batter, take care not to over mix it, as too much stirring will develop the gluten in the flour and result in tough pancakes.

2 eggs
2 cups all-purpose flour
3 TBS. sugar
1 tsp. baking soda
2 tsp. baking powder
1 tsp. salt
2 ¼ cup buttermilk
4 TBS. butter, melted
½ tsp. vanilla extract
1 – 2 TBS. Butter
Softened butter for serving
Warm 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 over mix.

Heat an electric griddle to medium-high heat. Lightly grease the griddle with butter. Ladle about 1/3 cup batter onto the griddle for each pancake. (this would be the time to add any fruit or chocolate chips if you like.)  Cook until bubbles form on top and the batter is set, 1 to 2 minutes. Using a spatula, flip the pancakes and cook until golden brown on the other side, 2 to 3 minutes.

Serve warm with butter and maple syrup. Makes about 16 pancakes; serves 4.

These really were really good.  Whether you think you like buttermilk pancakes or not, or if you have never made them (like me up until making these), you must try this.  I am sure they will be a huge hit with your family! Whether you make them for yourself or your family, remember to take the Thyme to Savor…

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