Buttermilk Pancakes

 I don’t celebrate Mardi Gras, a/k/a Fat Tuesday a/k/a Pancake Day.  But I DO celebrate pancakes, one of my favorite foods of all time.  Just like my Dad used to make.  Whatever you celebrate, if you love pancakes, they don’t get better than these:      Buttermilk Pancakes      3 tablespoons butter  2-1/2 cups all-purpose flour  2 tablespoons sugar  1 teaspoon baking powder  1 teaspoon baking soda  1/2 teaspoon salt  1 large egg  3 cups buttermilk  butter for frying the pancakes     Melt the 3 tablespoons butter and set aside to cool. Sift the flour, sugar, baking powder, baking soda and salt into a bowl. In a second bowl mix the egg, buttermilk and melted, cooled butter. Add the liquid ingredients to the dry ones and mix to blend them but do not beat vigorously. Preheat a griddle or large saute pan over medium heat. Lightly butter the pan before cooking the pancakes. When the pan butter has melted and looks foamy, slowly pour about 2 tablespoons batter (for small pancakes) or more (for larger pancakes), leaving space between each pancake. Cook for about 2 minutes, or until bottom is lightly browned and bubbles form on the top. Flip the pancakes with a rigid spatula and cook for a minute or until the second side is lightly browned.     Makes 6-8 servings

I don’t celebrate Mardi Gras, a/k/a Fat Tuesday a/k/a Pancake Day.

But I DO celebrate pancakes, one of my favorite foods of all time.

Just like my Dad used to make.

Whatever you celebrate, if you love pancakes, they don’t get better than these:

 

Buttermilk Pancakes

 

3 tablespoons butter

2-1/2 cups all-purpose flour

2 tablespoons sugar

1 teaspoon baking powder

1 teaspoon baking soda

1/2 teaspoon salt

1 large egg

3 cups buttermilk

butter for frying the pancakes

 

Melt the 3 tablespoons butter and set aside to cool. Sift the flour, sugar, baking powder, baking soda and salt into a bowl. In a second bowl mix the egg, buttermilk and melted, cooled butter. Add the liquid ingredients to the dry ones and mix to blend them but do not beat vigorously. Preheat a griddle or large saute pan over medium heat. Lightly butter the pan before cooking the pancakes. When the pan butter has melted and looks foamy, slowly pour about 2 tablespoons batter (for small pancakes) or more (for larger pancakes), leaving space between each pancake. Cook for about 2 minutes, or until bottom is lightly browned and bubbles form on the top. Flip the pancakes with a rigid spatula and cook for a minute or until the second side is lightly browned.

 

Makes 6-8 servings