Weather: 32 degrees, light snowfall
What I’m listening to: the kids watching Cars 2
Our kids had a school closure one day this week from a big snow and wind storm that culminated in power outages all over our area. When the kids are home and there’s more time to cook up a big breakfast, the number one request is pancakes.
In my mind, the best pancakes are golden, tender, a little tangy from the buttermilk, and not sweet. The sweet should come to the party in the form of syrup (or your pancake topping of choice). A little spread of butter and you’re good to go. Don’t forget the butter.
My tip to getting that even golden color on my pancakes is to use a good non-stick griddle pan and not to grease it. At all. No oil. No butter. No spray. Don’t do it. The result will be evenly-colored, fluffy pillows of buttermilk and wheat, provided your pan is truly non-stick.
Happy pancaking!
Buttermilk Wheat Pancakes
- 1/2c flour
- 1/2c wheat flour
- 1t baking soda
- 1/2t salt
- 1 egg
- 1 1/4c buttermilk, shaken
- 2T butter, melted
Heat a non-stick griddle pan or non-stick frying pan over medium heat. Do not grease.
Measure dry ingredients into a mixing bowl and stir to combine.
Add egg and buttermilk and whisk. Gradually pour in melted butter while whisking. If the batter is too thick, add another 1/4c of buttermilk. Batter will be moderately thick and puffy as the buttermilk and the baking soda will begin to work together immediately.
Using a 1/3c measuring cup for consistently-sized cakes, scoop batter into pan. Flip when bottom is golden and cake has firmed up some, about 2-3 minutes per side or until cooked through. If your cakes brown before being cooked through, turn down heat a notch.
Serve steaming hot with butter and maple syrup or your choice of toppings.