For those of you who don’t know me, breakfast is my forte. I am the queen of this castle. I am the early-riser, the coffee-maker, the bacon-sizzler, the egg-fryer, the pancake-perfecter, the syrup-drizzlin’, fruit-choppin’, table-settin’ queen of the morn. Yes, don’t f*** with my world.
I slightly obsess with creating the perfect pancake, slightly. This, my good-timin’ friends, is IT. The ONE. The ONLY one from now until eternity, as far as I’m concerned. So…dip that fork. Slice that cake. Rub that syrup. Prepare for pancake ecstasy.
*This recipe makes 10-12 pancakes*
- 2 cups of sifted flour
- 2 tablespoons sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 eggs, slightly whisked
- 2 cups of buttermilk
- 2 tablespoons butter, unsalted and melted
- Preheat a griddle or non stick pan to medium heat.
- In a medium bowl, whisk together the sifted flour, sugar, baking powder, baking soda and salt
- In a separate bowl, whisk together the eggs and buttermilk. Drizzle in the butter as you continue to whisk.
- Switch to a wooden spoon and make a well in the middle of the dry ingredients. Pour in the wet ingredients and stir until almost completely combined. *Remember, the more you stir pancakes the more flat and tough they will be so only mix until a few streaks of flour are remaining.
- Butter or spray the pan and scoop ⅓ cup of batter and cook until bubbles begin to form, flip and cook until golden.
- I lay my pancakes on a cooling rack until ready to serve, keeping them firm and crunchy instead of moist and floppy.
- Serve in a fancy fluffy leaning tower with a beautiful cascade of butter and syrup 🙂
*I like to double the recipe on a slow morning or evening so we have pancakes for a few days…we are huge fans of “Breakfast For Dinner” “Breakfast For Lunch” and “Breakfast For Breakfast” haha. So to do so, and keep my cakes HOT and HAPPENING, I rewarm them in my oven at 350 degrees F on a baking sheet lined with my SILPAT Silicone Cookie Sheet Liner (best purchase in the history of mankind, soooo much better than any foil or parchment paper, bakes everything evenly, easy cleanup). I simply hate warming pancakes in the microwave, they turn out limp, floppy, rubbery and gross. Bake for 10-15 minutes, checking at 10 for warmth and crispness…I like mine nice and crispy!
*Also, if you don’t have Buttermilk on hand, cause who does that? You can easily make your own homemade.
For 1 Cup of Buttermilk
- Combine 1 Cup of Milk + 1 Tablespoon Lemon Juice
- Let it sit for 5-10 minutes. It will begin to curdle and thicken a little, thats perfect. It will not thicken as much as real Buttermilk but it works fabulously as a recipe substitute 🙂
- Add to your recipe, including curdles.
- You can make as many Cups of Buttermilk as you like with this method: 1 Cup + 1 Tablespoon, 2 Cups + 2 Tablespoons, 3 Cups + 3 Tablespoons…