Recipes for the Web

Barrington Software Incorporated

Buttermilk Pancakes

Production of buttermilk is a little different than it was 50 years ago. In days gone by, buttermilk

was the liquid that remained after cream was churned into butter. Today, commercial buttermilk is

made by combining low-fat or nonfat milk with a natural bacteria that converts the milk sugars into

acids, producing a thick, soured milk. In baked goods as well as pancakes, buttermilk acts as a

leavening agent when combined with baking soda. This creates gas bubbles, resulting in light, fluffy

pancakes with a rich flavor.

2 eggs

2 cups all-purpose flour

2 Tbs. sugar

2 tsp. baking powder

1 tsp. baking soda

1 tsp. salt

2 cups buttermilk

4 Tbs. (1/2 stick) unsalted butter, melted

1/2 tsp. vanilla extract

1 to 2 Tbs. vegetable oil or nonstick cooking

spray

Maple syrup for serving

In a bowl, using an electric mixer, beat the eggs on medium speed until frothy. Add the flour,

sugar, baking powder, baking soda, salt, buttermilk, melted butter and vanilla. Stir just until the

batter is smooth and no lumps of flour remain; do not overbeat.

Heat a griddle over high heat until a few drops of water flicked onto the surface skitter across it.

Lightly grease the griddle with vegetable oil or spray with nonstick cooking spray.

Pour about 1/3 cup of the batter onto the griddle for each pancake. Cook until bubbles form on top

and the batter is set, about 2 minutes. Flip the pancakes and cook until the undersides are golden

brown, about 2 minutes more. Keep warm until all the pancakes are cooked.

Repeat with the remaining batter, adding more oil to the griddle as needed. Serve with maple

syrup. Makes 12 pancakes; serves 4.

Williams-Sonoma Kitchen.

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