Buttermilk Pancakes

Over the weekend my husband said to me “but I can’t get anything done if I am babysitting!”  No shit, really?  What a fucking eye opener!  My toddler is at the stage where he is getting into everything and giving a mouth welcome to anything and everything that he can put his hands on.  Unless he is in our safe zone area, you can’t take your eye off of him for a second.  So, I’m always looking for ways to save time and cut corners so that when I do get a second to do something, there is a possibility that I might just get to do something for myself. 

My son and my husband love these pancakes.  I make a batch or two for a weekend breakfast, and then freeze the rest, separated by parchment paper in a zip lock freezer bag.  Then, I just pop them in the toaster for a quick breakfast during the week.  This is a simple recipe, with really only a couple more steps than buying pre-mixed batter, and the flavor is absolutely worth the extra steps.  There is some science involved when the baking soda interacts with the buttermilk to create fat, fluffy pancakes.  So,  if you are getting flat pancakes, make sure your baking soda is fresh! 

Buttermilk Pancakes

Each batch makes about 16 pancakes. 

Ingredients:

2 large eggs

2 C buttermilk

6 TBS butter, melted, plus additional butter for cooking

1 ½ C Flour

¼ C Sugar

2 tsp baking soda

½ t kosher salt

Optional additions:  diced bananas, chocolate chips, nuts or blueberries.

Directions:

In a large bowl, whisk together eggs and buttermilk.  Stir in melted butter.  In a small bowl, whisk together flour, sugar, baking soda and salt.  Add dry ingredients to wet ingredients and stir only until combined.  You don’t want to over mix, lumps are ok. Add optional ingredients, if desired.  Melt a little bit of butter in a pan or on a griddle over medium to medium low heat.  Pour about a ¼ cup of batter for each pancake and cook until bubbly on top.  Flip and cook until golden on the bottom.   Serve immediately or put on a wire rack to cool.

Freezing Instructions: 

Allow pancakes to cool.  Place pancakes in-between layers of parchment paper so they don’t stick together, and then put them in a ziplock freezer bag.  When you are ready to eat them, just pop them in the toaster to defrost.

Enjoy - Carolyn