Buttermilk Pancakes

Buttermilk Pancakes

Buttermilk pancakes are pretty much the staple in home cooking as they are easy to prepare and delicious to consume. Whether you choose to eat them with sweet condiments or savory condiments, you’ll find that a good pancake recipe can be one of the most versatile for breakfast, lunch, or dinner. We’ve chosen this recipe from Martha Stewart’s collection. It is a tried and true, never-fail buttermilk pancake recipe that will serve you well for many years. See the original post here.

Did you know that pancakes have been a part of the human diet for thousands of years? Apparently, Otzi the Iceman had remnants of ‘pancakes’ in his stomach when he was discovered in the Italian Alps about 5300 years after he died. You can read about him (and pancakes) here on the National Geographic website. At least when he died, he’d just enjoyed a hearty meal!

Apparently, buttermilk has a long history, too. And the buttermilk you buy in the store today doesn’t necessarily resemble the buttermilk (from actually churning sweet cream into butter) from yesteryear. The acidity in today’s “cultured” buttermilk works with the baking soda to give a lighter texture to your pancake (or any baked goods). You can read more about it here.

We hope you’ll try (and enjoy) this recipe, courtesy of Martha Stewart. Let us know in the comments below how you like your pancakes. Sweet? Savory? Fluffy? Thin? Tiny? Huge? The variations are unlimited.

NOTE: This recipe calls for salt. We have several varieties of salt at The Kitchen Company. We also have just the right pancake flipper, ladle, and measure cup or spoon. We even have pancake dispensers for those who really, REALLY like to have uniform pancakes! Come by and see – we’ll be waiting for you!

 

 

Print Recipe
Buttermilk Pancakes
The key to light and fluffy buttermilk pancakes from scratch? Don't overmix the batter—it should have small to medium lumps. Source: Martha Stewart Living, February 1998
Servings
6" pancakes
Ingredients
Servings
6" pancakes
Ingredients
Instructions
  1. Heat griddle to 375 degrees f. Whisk together flour, baking powder, baking soda, salt, and sugar in a medium bowl. Add eggs, buttermilk, and 4 tbsp melted butter; whisk to combine. Do not overmix. Batter should have small to medium lumps
  2. Heat oven to 175 degrees f. Test griddle by sprinkling a few drops of water on it. If water bounces and spatters off the griddle, it is hot enough. Using a pastry brush, brush remaining 1/2 tsp butter onto the griddle. Wipe off excess with a paper towel.
  3. Using a 4-ounce ladle (about 1/2 cup) pour pancake batter in pools two inches away from one another. When pancakes have bubbles on top and are slightly dry around the edges (about 2 1/2 minutes) flip over. Cook until golden on the bottom, about 1-2 minutes.
  4. Repeat with remaining batter, keeping finished pancakes on a heat-proof plate in the oven. Serve with your favorite condiments.
Easy Basic Pancakes

Easy Basic Pancakes

These pancakes are from Martha Stewart’s Everyday Food (2006) and are an easy recipe for pancakes any day (or night) of the week. Pancakes from scratch are a fabulous recipe to begin teaching children the basics of cooking. They don’t have a lot of ingredients but you’ll use your measuring cups, measuring spoons, and mixing bowls so the kids will learn the different measurements and how to get just what you need for the recipe. You’ll also be using basic cooking utensils such as a mixing spoon, whisk, and perhaps a ladle. Always supervise the cooking as the skillet is hot! When the pancakes are done, enjoy sharing them with your little cooks and watch how proud they are when they present you with a nice stack of heaven.

Print Recipe
Easy Basic Pancakes
Course Breakfast
Prep Time 5 minutes
Cook Time 20 minutes
Servings
People
Ingredients
Course Breakfast
Prep Time 5 minutes
Cook Time 20 minutes
Servings
People
Ingredients
Instructions
  1. Preheat the oven to 200 degrees f; have a baking sheet or heat-proof platter ready to keep the cooked pancakes warm in the oven. In a small bowl, whisk together flour, sugar, baking powder, and salt; set aside
  2. In a medium bowl, whisk together milk, butter (or oil), and egg. Add dry ingredients to milk mixture; whisk until just moistened (do not overmix; a few small lumps are fine).
  3. Heat a large skillet or griddle (non-stick or cast iron) over medium. Fold a sheet of paper towel in half and moisten with oil; carefully rub the skillet with oiled paper towel.
  4. For each pancake, spoon 2 to 3 tablespoons of batter onto the skillet, using the back of the sppon to spread batter into a round (you should be able to fit 2 to 3 in a large skillet)
  5. Cook until the surface of the pancakes have some bubbles and a few have burst, 1 to 2 minutes. If they are burning before the bubbles appear, turn the heat down a bit. Transfer to a baking sheet or platter; cover loosely with aluminum foil, and keep warm in the oven. Continue with more oil and the remaining batter. You should have 12 to 15 pancakes. Serve warm with your favorite toppings.