I’ve recently been taking some time away from the blog, as you’ve noticed. It’s been far more time away than I’d like, and I am hopeful that you’ll see more frequent posts reappearing from me in the coming weeks. Thank you for hanging in there!
I haven’t been cooking as much as I usually do, but I did whip up one of my absolute favorite childhood (and adulthood) treats last weekend. My dad’s buttermilk pancakes are pure pancake perfection–supremely fluffy with that just-right flavor that makes them good enough to eat on their own or the perfect base for my mom’s super-easy berry syrup. I shared a little more about my fond memories of my dad in the kitchen on Saturday mornings and this classic recipe earlier this week on The Everygirl, as part of my new gig as Food Editor there. But I just had to share his special homemade pancake recipe here too. Enjoy.
2 1/2 cups of all purpose flour, sifted before measuring
1 tsp. salt
4 1/2 tsp. baking powder
2 Tbsp. sugar
2 eggs, beaten
2 cups buttermilk
4 Tbsp. butter, melted
Maple syrup or Berry Syrup (see recipe below), for serving
Fresh fruit (sliced bananas, blueberries, blackberries, raspberries), for serving
Sift the dry ingredients into a large bowl. In a smaller bowl, mix egg, buttermilk, and butter. Add the wet ingredients to the bowl of dry ingredients. Whisk the batter to combine, until the flour is dampened and just a few lumps remain. Heat an ungreased griddle. Throw a few drops of cold water on the griddle–if they dash about briskly it’s ready for use. Pour 1/4 cup of the batter quickly onto the griddle. When bubbles start to form and the edges begin to firm, use a spatula to flip the pancakes to the other side. Cook another minute or two longer, then remove.
1 cup frozen mixed berries
1/4 cup maple syrup
In a small bowl, combine the frozen berries and maple syrup. Microwave about one minute or a little longer, until the berries start to breakdown and the mixture is piping hot. Mash with a fork to break up any larger berries.