Sunday, January 2, 2011

Buttermilk Pancakes

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For those of you who know me, you know that I don’t have a sweet tooth and that I only bake for my husband and children who do.  I almost never eat the sweets that I make but I do eat Kono’s buttermilk pancakes.


Kono makes the best pancakes that are light and fluffy with crispy edges.
  He accomplishes this by getting the pan to just the right temperature and greasing it before each batch so that the hot off the griddle pancakes are perfectly delicate in the middle with a crispy crunch on the edges.  Don’t sub the buttermilk for regular milk or you won’t get the light and fluffy center that makes these pancakes so delicious.

You can make these pancakes and keep them warm in the oven but the optimum way to eat these pancakes are fresh off the grill. 

Patience is the key to these pancakes.  Kono insists that we eat them right out of the pan which is about 1 or 2 small 6 inch pancakes a piece depending on the size of the pan and the crowd.  Then when we are done eating the first round we pause to cook up a fresh batch and repeat it again and again until we have had our fill.  Sipping on our coffee and chatting to fill the waiting time.  Once you have tried these pancakes you will never think of pancakes with a heavy feeling ever again.

Trick: To check if the pancakes are done I touch the center after I flip them (they will feel hard) and know that they are cooked through when the center is soft and springs back.

BUTTERMILK PANCAKES (adapted from Martha Stewart)
This recipe can easily be doubled or tripped if needed.

1          cup      flour
1          tsp.      baking powder
½         tsp.      baking soda
¼         tsp.      kosher salt
1 ½      Tbsp.   sugar
1          large    egg
1 ½      cups    buttermilk
2          Tbsp.   butter, melted

Heat a skillet on med low (my electric stove is the perfect temp. on #4 ½).

Whisk together flour, baking powder, baking soda, salt and sugar in a med. bowl.  Add egg, buttermilk and butter and whisk to combine.  Don’t over mix, batter should have small lumps.

Grease pan with a combination of butter and oil.  Using a ½ cup dry measure, pour batter into the hot skillet, 2 inches away from each other.  When pancakes have bubbles on top and are slightly dry around the edges, about 2 ½ min., flip.  Cook until golden on the bottom, about 1 more minute. 

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