Thursday, March 24, 2011

Buttermilk Pancakes

Pancakes for dinner is a fairly regular item in the Witch household. Its fairly quick and the mess is minimal which makes me happy, especially when I'm not particularly motivated to cook dinner. Yes folks, even the Kitchen Witch gets tired of the old dinner routine. So on days when I'm not feeling the creative juices flowing or when I've been busy and time gets away from me, pancakes for dinner it is! Usually I go with my tried and true pancake recipe, and its a good one folks. However this night I had some buttermilk that needed to be used so I broke free from the tried and true and made buttermilk pancakes.

After much research at foodblogsearch.com I decided on the Amateur Gourmets version of buttermilk pancakes. 5 ingredients, a very basic technique, 1 hot skillet and about 10 minutes later, dinner was done!

The pancakes were puffy and golden. They browned up beautifully and had a nice crisp exterior. The interior was a soft airy delight. The buttermilk in the batter added a nice tangy flavor to the cakes as well as make them light and fluffy. The whole family agreed that these were good pancakes. So good that they might become our new go to for pancake night!

Buttermilk Pancakes
makes 8 small or 4 large pancakes
Source: the Amateur Gourmet
1 cup AP flour
1 t baking soda
1/2 t table salt
1 egg
1 cup buttermilk

In a medium size mixing bowl combine the flour, salt and baking soda. Whisk well to combine ingredients as well as aerate them.

In a separate bowl mix the eggs and buttermilk.

Pour the wet ingredients over the dry and using a whisk, lightly combine them. You do NOT want to overmix the batter. A few pockets of dry lumps is fine, they will work themselves out. You want the batter to be fairly lumpy. It will thicken and puff after resting for about 30 seconds.



Heat a skillet over medium heat. Once hot spray with nonstick spray and scoop batter out, making cakes about 3-4 inches in diameter. Allow to cook on first side until edges are slightly dried out and large bubbles break the surface and leave a hole in the top, see photo below.



Flip cakes and allow to cook for 1-2 minutes longer on second side or until golden browned.

Nutrition Facts provided by SparkPeople Recipe Calculator
Amount Per Serving
Calories 155.8
Total Fat 2.1 g
Saturated Fat 0.8 g
Polyunsaturated Fat 0.4 g
Monounsaturated Fat 0.7 g
Cholesterol 48.7 mg
Sodium 821.1 mg
Potassium 143.5 mg
Total Carbohydrate 26.8 g
Dietary Fiber 0.8 g
Sugars 3.0 g
Protein 6.8 g

14 comments:

Heather said...

Mmmm...those pancakes look so fluffy and delicious! Hubster and I came home the other night and made chocolate chip-walnut waffles. It was awesome.

Betty Ray said...

Andrea! I'm so sorry, you somehow fell off my blogroll this week. Glad to find you again today. We love pancakes. They are an awesome dinner too. I like this simple recipe. Sounds delicious and they look so light and fluffy. Perfect for soaking up all that butter and syrup.

Pam said...

What great fluffy pancakes. We like them for dinner also!

Design Wine and Dine said...

You have NO IDEA how much I want a plate of these right now!!! Thanks for sharing the recipe too as we are always looking to experiment with new ones!!!!

Siri said...

You torture me.

alimac33 said...

This is making me SOOOO hungry. Its not fair to mess with a pregant woman like this!

Tonya said...

Yum! We haven't had pancakes for dinner in a long time. I'm thinking we will this weekend. Thanks for the recipe!

Dom at Belleau Kitchen said...

love the idea of these buttermilk pancakes... may i ask what you served with them for you dinner or where you a pureist?

Andrea the Kitchen Witch said...

Dom I made a delicious syrup to go with the cakes, the recipe is being posted tomorrow :) Normally I'd also make bacon with the pancakes but I was out, so it was a pancake only kind of meal :)

Cranberry Morning said...

My mom used to make pancakes for breakfast - along with 'homemade' syrup using sugar and Mapleine. :-)

anthony stemke said...

My BW absolutely loves pancakes; for: breakfast, lunch. brunch, dinner, supper, snack or just anytime in between. With plenty of butter and syrup.

Big Dude said...

They look perfect - light, fluffy and golden brown

Jenn said...

I love pancakes...those look so light and fluffy too...just the way I like them :) You know, pancakes freeze well...and if you have dry ice, they ship well too :)

Comfy Cook said...

I can't get over how fluffy these pancakes are. Mine never look like that. I am impressed.

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