Buttermilk Pancakes

My husband is on a "pancake" kick lately.  Today he asked if I could make him buttermilk pancakes for his breakfast tomorrow.  Now do you REALLY think I am going to run to the store and buy Aunt Jemina Buttermilk Pancake mix???  Seriously!!!

Looking at my growing library of cookbooks, I knew one of them HAD to have a good buttermilk pancake recipe.  We have already tried Martha, so I wanted to try someone new but WHO would have a great buttermilk pancake recipe.  Then the "Recipe Gods" spoke and I knew who I could turn to - Paula Dean!!  And in her Southern Cooking Bible I found what I was looking for . . . a recipe for Buttermilk Pancakes.  Oh my . . . it was so easy!!!  And, fortunately, I had all the ingredients including the buttermilk!!  So it was meant to be!

Ingredients

2 cups all purpose flour
1/4 cup sugar
2 tsp baking powder
1 tsp baking soda
1 3/4 cup buttermilk
4 T butter, melted
2 large eggs
1 tsp vanilla extract

Directions

Grease a griddle or a large nonstick skillet with butter, oil or cooking spray.  Place on a burner over medium heat.

In a large bowl, whisk together the flour, sugar, baking powder and baking soda.

In a separate bowl, mix together the buttermilk, eggs, melted butter and vanilla extract.

Using a rubber spatula, fold in the buttermilk mixture into the flour mixture until just combined - you will have lumps!

Using a 1/3 measuring cup, scoop up the batter and drop into the hot skillet.

Cook until light brown (or you see bubbles appearing in the batter), flip and cook for an additional 2 to 3 minutes.

Repeat with the remaining batter.

Serve with maple syrup - YUM!!!

Entire Recipe:

Ingredients

2 cups all purpose flour
1/4 cup sugar
2 tsp baking powder
1 tsp baking soda
1 3/4 cup buttermilk
4 T butter, melted
2 large eggs
1 tsp vanilla extract

Directions

Grease a griddle or a large nonstick skillet with butter, oil or cooking spray.  Place on a burner over medium heat.

In a large bowl, whisk together the flour, sugar, baking powder and baking soda.

In a separate bowl, mix together the buttermilk, eggs, melted butter and vanilla extract.

Using a rubber spatula, fold in the buttermilk mixture into the flour mixture until just combined - you will have lumps!

Using a 1/3 measuring cup, scoop up the batter and drop into the hot skillet.

Cook until light brown (or you see bubbles appearing in the batter), flip and cook for an additional 2 to 3 minutes.

Repeat with the remaining batter. 

Enjoy!!

VERDICT:

This is DEFINITELY a keeper recipe!! The pancakes are nice and fluffy even the day after I made them.  Sorry Aunt Jemina - you can't make this kind of pancake from a box.  Oh these were so good!! 

Corn Pancakes (?)

Never heard of such an animal but my husband has.  So I guess they do exist.  Supposedly, my father-in-law used to make these all the time (before I came into my husband's life!).  I've heard of buttermilk pancakes, blueberry pancakes (yum!!!), potato pancakes, buckwheat pancakes and even cornmeal pancakes but never corn pancakes.  So . . . off to the Internet I went.  And guess what I found . . . a recipe for corn pancakes.  And, who else would have a recipe for corn pancakes but none other than Ms. Martha Stewart herself!!

So this recipe comes to you from good ole Martha!  The beauty of this recipe is that it is so easy to make!! 

Corn Pancakes by Martha Stewart

Ingredients

1/2 cup flour
3/4 tsp coarse salt (I used sea salt)
1 large egg
1/3 cup milk
2 cups corn kernels (I used canned corn and drained it)
2 Tsp canola oil

Directions

Drain the canned corn and set aside

In a separate bowl, whisk together the flour, salt, egg, and milk until just combined

Fold in the corn kernels.

Heat the 2 tablespoons of canola oil in a large skillet over medium heat.   Drop a scant 1/4 cup of batter into skillet.  Flatten slightly with back of spatula.

Cook until brown - roughly 3 to 4 minutes per side, and flip to cook the other side.  Add more oil if needed.

Serve immediately.  According to my husband, you eat this like "regular" pancakes with syrup and butter.  I tasted a small piece - not bad!  Now to see what my husband thinks!