The Pastry Queen’s Mother’s Day Buttermilk Pancakes

By Caitie

There is an infinite amount of mix-ins you can add to pancakes – bananas, chocolate chips, pumpkin, strawberries, blueberries, oats, raisins, etc. Add what makes you happy. Rebecca Rather does mention that the amount of buttermilk is up to you. It’s a personal thing. If you want thicker, fluffier pancakes add less buttermilk (closer to 3 1/2 cups for a full recipe); if you like your pancakes thinner, more like flap jacks, add more buttermilk. You get the idea. For the record, this recipe yields 15 large pancakes – adjust the proportion of the recipe according to your needs.

Ingredients

• 2 large eggs
• 3 1/2 – 4 cups buttermilk (shaken well)
• 1 tsp baking soda
• 3 cups all-purpose flour
• 2 tsp baking powder
• 1 tsp salt
• 2 tsp sugar
• 1/4 cup (1/2 stick) unsalted butter, melted
• 1 tsp vanilla extract (optional)
• 1 tbsp butter, for frying

Details

Servings 15
Adapted from smells-like-home.com

Preparation

Step 1

Whisk together the eggs and buttermilk in a large bowl. Add the baking soda and whisk until combined. Add the flour, baking powder, salt, and sugar; whisk until just incorporated. Stir in the melted butter and vanilla. Pour the batter into a pitcher. (The batter will keep 2-3 days, covered and refrigerated.)

Set a griddle or frying pan on the stove over medium heat. Add some of the butter for frying; when it begins to foam, pour some of the batter into the pan to make pancakes of whatever size you wish. When bubbles form on top of the pancakes, flip them and cook until the bottoms are golden brown. Serve immediately.