Tuesday, June 15, 2010
Our Favorite Pancakes
Best Buttermilk Pancakes
2 Cups freshly ground Hard White Wheat Flour (I often use a combination of White Wheat, Oat flour and Spelt)
2 Tsp. aluminum free Baking Powder
1 Tsp. Baking Soda
1/2 Tsp. Celtic fine grind Sea Salt
1 1/2 Tbsp. Organic Evaporated Cane Sugar
2 Large Organic fresh eggs, lightly beaten
2 to 2 1/2 Cups fresh cultured Buttermilk
4 Tbsp. Organic butter, melted plus more for skillet
Melt butter in small saucepan on stove. Heat skillet (about a number 3 on my stove.) Whisk flour, baking powder, baking soda, salt, and sugar in a bowl. add eggs, buttermilk, and 4 tablespoons melted butter; whisk to combine. batter should have small to medium lumps. Do not over beat. This makes the pancakes tough, and not light and fluffy.
Test skillet by sprinkling a few drops of water on it. If water bounces and spatters off the skillet, it is hot enough. Put in a teaspoon or so of butter in the skillet and spread around. If you like crunchy sides, leave the excess butter, otherwise wipe off the excess lightly with a paper towel. Spread about 1/2 to 3/4 cup batter in the middle of skillet. When pancakes bubble on top and are slightly dry around the edges (about 2 1/2 minutes,) flip the pancake with a pancake turner. Cook until golden on the bottom, about 1 minute. Repeat with remaining batter; keep finished pancakes on a heat-proof plate in the oven.
Serve with homemade freezer jam, real maple syrup, honey, or homemade berry syrup.