26 February 2011

Oh Pancake, My Pancake...

How fluffy and delicious you are. 

Ben made breakfast this morning.  This is always a double edged sword.  He's a fantastic cook. In fact, he's better than me, as painful as that is for my alpha personality to admit.  So breakfast a la Ben is bound to be delicious.  However, he is male and maintains a metabolic rate that makes me both jealous and a little angry as my metabolism seems to slow a little more with every passing day.  As a result, he often chooses to cook things that neither Weight Watchers nor my bathroom scale can reasonably endorse.  Not that it stops me from eating what he offers. 

Breakfast today was a perfect example of this conundrum.  Not really healthy, but extremely tasty, classic buttermilk pancakes.  If you want a weekend splurge, this is definitely the way to go.  The recipe itself is from Fine Cooking Magazine - yum!



Ingredients
3 Tbs unsalted butter; more for serving
2 cups unbleached all-purpose flour
1/4 cup granulated sugar
2-1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp kosher salt
2 cups buttermilk
2 large eggs
Vegetable oil for the griddle
Pure maple syrup for serving 

Instructions
Heat the oven to 200°F. Melt the butter in a small bowl in the microwave or in a small saucepan on the stove and set aside to cool briefly.

In a large bowl, whisk the flour, sugar, baking powder, baking soda, and salt. In a medium bowl, whisk the buttermilk and eggs. Pour the wet ingredients into the dry ingredients. Whisk gently until the dry ingredients are almost incorporated; stop before the batter is evenly moistened. Add the cooled melted butter and mix just until the batter is evenly moistened (there will be lumps). Let the batter rest while you heat the griddle.

Heat a griddle or a large skillet over medium heat (or set an electric griddle to 375°F) until drops of water briefly dance on the surface before evaporating. Lightly oil the griddle. Working in batches, pour 1/4 cup of the batter onto the griddle for each pancake, spacing them about 1 inch apart. Let cook undisturbed until bubbles rise to the surface and the edges look dry, 1 to 2 minutes. Check the underside of each pancake to make sure it’s nicely browned; then flip. Cook until the second side is nicely browned, about 1 minute more. Transfer the pancakes to a baking sheet and keep warm in the oven while you repeat with the remaining batter.

Serve hot with butter and maple syrup.

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