We just got home from a wonderful Thanksgiving week with family in Wisconsin. Our Brother in law, Matthew, and daughter/niece Lucy were front and center in the kitchen. They make THE BEST buttermilk pancakes we have ever tasted. We thought it would be nice to share the recipe with you all.
Perfect Buttermilk Pancakes
|2 cups all purpose flour|
|3 tablespoons sugar|
|1 1/2 teaspoons baking powder|
|1 1/2 teaspoons baking soda|
|1 1/4 teaspoons salt|
|2 1/2 cups buttermilk|
|2 large eggs|
|3 tablespoons unsalted butter, melted|
|vegetable, canola or coconut oil for the pan|
Optional: 1 teaspoon Vanilla Extract can be added for extra flavor. Add blueberries, or chocolate chips, or pecans for a different twist now and then.
Heat the oven to 325 degrees, Whisk flour, sugar, baking powder, baking soda and salt together in a bowl. Using a whisk, make a well in the center. Pour the buttermilk into the well and crack the eggs into the buttermilk. Pour the melted butter into the mixture. Starting in the center, whisk everything together, moving towards the outside of the bowl, until all ingredients are incorporated. Do not overbeat (lumps are fine). The batter can be refrigerated for up to one hour.
Heat a large non-stick griddle or skillet, preferably cast iron, over low heat for about 5 minutes. Add 1 tablespoon oil to the pan. Turn heat up to medium-low and using a measuring cup, ladle 1/3 cup batter into the skillet. If you are using a large skillet or a griddle, repeat once or twice, taking care not to overcrowd the cooking surface.
Flip pancakes after bubbles rise to the surface and bottoms brown, after about 2 to 4 minutes. Cook until the other sides are lightly browned. Remove pancakes to a wire rack set inside a rimmed baking sheet and keep heated in a heated oven until you are ready to serve.
Serve with butter and pure maple syrup.