April 22, 2011
by Jathan Fink
Buttermilk pancakes are a surprisingly versatile breakfast that can be prepared in advance, taken on the road, or served with whipped butter and fresh maple syrup.
Perhaps you don’t think about pancakes as a breakfast food you can take on the road with you. But actually, they’re quite versatile. Whip up an entire batch and freeze the leftovers, then reheat in the toaster for a future breakfast. If you have to head out the door, spread peanut butter and strawberry preserves on them, wrap them in waxed paper, and they suddenly become a portable snack. However, if you have time, add 1 cup of roasted chopped pecans to the batter and smother them in butter and fresh maple syrup for a traditional favorite that never grows old.
PREP: 10 minutes
COOK: 3 minutes per batch
INGREDIENTS
- 2 cups all-purpose flour
- 2 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 3/4 teaspoon salt
- 2 tablespoons sugar
- 2 large eggs, lightly beaten
- 2 cups buttermilk
- 1/4 cup vegetable oil
DIRECTIONS
- Combine first 5 ingredients; stir well.
- Combine eggs, buttermilk, and oil in a bowl; add to flour mixture, stirring just until dry ingredients are moistened.
- Pour about 1/4 cup batter for each pancake onto a hot, lightly greased griddle. Cook pancakes until tops are covered with bubbles and edges look cooked; turn and cook other side. (Store unused batter in a tightly covered container in refrigerator up to 1 week. If refrigerated batter is too thick, add milk or water to reach desired consistency.)
YIELDS: 18 (4-inch) pancakes.
TIP: To reduce calories, replace buttermilk with 1 cup Greek yogurt mixed with 1 cup milk. Simply mix the two ingredients together until smooth. The result is that your pancakes will actually come out fluffier and they will taste just as good!
Jathan & Heather 