How times flies – the children are now old enough to make weekend pancakes all by themselves. It’s bittersweet. It’s all moving too fast, and everyone is growing up too rapidly. Before long, we will be old and decrepit , and our kids will be making pancakes for us and wiping the syrup off our faces. 🙂
This is a neat cooking project for children on a weekend. We had excess buttermilk lying around from making Brown Butter Cobbler from earlier in the week – and Ria after watching “Just Eat It” is a bit obsessed with reducing food waste (yay!, or she just wanted pancakes) – came up with the idea to make “Buttermilk Pancakes”. We googled and the Google Gods sent us a fabulous recipe from Martha Stewart. Somehow, chocolate chips made their way into the pancakes and instead of syrup, we used some lovely Hawaiian Macadamia nut honey that we procured from Heidrun Meadery in Point Reyes (awesome Food Find!). The honey and the buttermilk pancakes (without the chocolate chips), were a match made in heaven.
If you do not want to make these particular pancakes, try some of our other favorites or perhaps even some savory pancakes, which are all the rage these days.
Best Buttermilk Pancakes by Martha Stewart
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 3 tablespoons sugar
- 1/2 teaspoon salt
- 2 large eggs, lightly beaten
- 3 cups buttermilk
- 4 tablespoons unsalted butter, melted, plus 1/2 teaspoon for griddle
- 1 cup fresh blueberries (optional)
- Heat griddle to 375 degrees. Whisk together flour, baking powder, baking soda, salt, and sugar in a medium bowl. Add eggs, buttermilk, and 4 tablespoons butter; whisk to combine. Batter should have small to medium lumps.
- Heat oven to 175 degrees. Test griddle by sprinkling a few drops of water on it. If water bounces and spatters off griddle, it is hot enough. Using a pastry brush, brush remaining 1/2 teaspoon of butter or reserved bacon fat onto griddle. Wipe off excess.
- Using a 4-ounce ladle, about 1/2 cup, pour pancake batter, in pools 2 inches away from one other. Scatter with berries, if using. When pancakes have bubbles on top and are slightly dry around edges, about 2 1/2 minutes, flip over. Cook until golden on bottom, about 1 minute.
- Repeat with remaining batter, keeping finished pancakes on a heatproof plate in oven. Serve with favorite syrup or honey