Sunday, January 17, 2010

The Best Buttermilk Pancakes

Last night Kevin and I had the opportunity to attend the retirement party of a good friend.  Well, as one would expect, we had a few cocktails.  Nothing is better the morning after a night out than a hearty breakfast to soak up the night's indulgences! 

I ran across this pancake recipe a few years ago and it has been my fall back ever since.  Once you try these you will never stray.  This recipe caught my eye because of the buttermilk and the sour cream.  I hope you enjoy these as much as we do.  This is always a staple when we have overnight guests at the cabin.

If you do not have buttermilk on hand, simply add one tablespoon of lemon juice to every cup of milk used.  Also, I typically use about 3 tablespoons of sugar when I prepare these pancakes.

2 cups all-purpose flour

1 teaspoon baking soda
2 teaspoons baking powder
1 teaspoon salt
2-4 tablespoons sugar (or adjust to suit taste)
2 large eggs
1-3/4 cup buttermilk
1/2 cup sour cream
6 tablespoons melted butter
1 teaspoon vanilla or maple extract


1. In a large bowl combine the flour with the next 4 dry ingredients.

2.  In another bowl whisk eggs with buttermilk, sour cream, melted butter and vanilla; add to the flour mixture and whisk until just combined (batter will be thick

3.  Allow to stand at room temperature for about 5-8 minutes.

4.  Before frying whisk/mix again, then drop about 1/3-cup onto a medium-hot greased skillet; cook until lightly browned on the bottom, then turn and cook until browned.

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