Monday, July 23, 2012
FINALLY!! My search is officially over for the fluffiest, and most delicious buttermilk pancake recipe EVER. A bajillion times better than Ihop, boxed mixes, and any other breakfast restaurant. I've tried too many times to make buttermilk pancakes, and they almost always turned out flat, too thick, or lacking flavor...that is...until today. This morning, I tried (for about the hundredth time) making buttermilk pancakes, and they were absolute perfection. Super fluffy, lightly sweet, perfect consistency, shaped into perfect circles, cooked perfectly....did I mention these pancakes were perfect?? The secret is fresh buttermilk! For the best flavor, you have to use fresh buttermilk. I always combined milk with vinegar or lemon juice to create "sour" milk, since it's a good substitution for buttermilk in most recipes, but this recipe requires fresh buttermilk for best flavor. It's also extremely important that you cook all the batter within 10 minutes of mixing it together, or else the "fluff" factors in the baking soda and baking powder will wear off and the pancakes will turn into crepes (this was one of my main issues with most of my failed buttermilk pancake trials). I served these with my Buttermilk Syrup recipe (here) and my family all agreed this is the best pancake recipe we've ever had. I (literally) cannot wait to make these again. This is definitely going to be my default pancake recipe for now on.
Yield: about 2 dozen pancakes