I’ve been a total slacker for the last few weeks –I have a few posts backed up and ready to go, but between learning more about photo editing and considering changing up the overall blog look and web-hosting situation around here, I’ve only managed to post once a week for the past few weeks. I’ll do better in the coming weeks! I promise.
Do you ever just crave pancakes? Every so often, usually at some weird time of day (hello, 9pm pancake craving!), I just want a warm stack of pancakes. It just happens. I can’t explain it. Sometimes, a girl just needs some freakin’ pancakes.
This recipe is so simple, you barely even need to plan ahead. This makes it ideal for those weirdo pancake cravings or spur of the moment weekend breakfasts. No buttermilk? No problem! Add 1 to 2TB lemon juice to a cup of milk (I prefer to use 2 TB for the additional tang-factor), and let it sit for about 10 minutes. Boom. Makeshift buttermilk. No whole wheat flour? Use just all-purpose. No sour cream? Use yogurt. These pancakes are ridiculously tasty with some good ol’ maple syrup, but they also pair well with a number of other toppings like fresh fruits, compote, curd, nuts, cinnamon, jam, honey, etc. You could even turn these guys into a “pigs in a blanket” type breakfast situation. Or dinner. Because breakfast for dinner (BRINNER!) is where its at.
As written below, this recipe makes enough for two people. It doubles easily if you need to cook for a bigger crowd. As you can see, I took the maple syrup, fresh bananas and cinnamon route for my accoutrements, but use what you like!
1/2 cup all-purpose flour
1/2 cup whole wheat flour
1 TB sugar
1/2 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1 cup buttermilk
2 TB sour cream
1 1/2 TB melted butter, cooled a bit
- Preheat your oven to 200F (or, even lower if your oven will allow it). Place a heat-proof cooling rack over a cookie sheet in the oven. This is where your pancakes will hang out and keep warm, if necessary.
- In a large bowl, combine your dry ingredients (flours, sugar, baking powder, baking soda, and salt). Set aside.
- In a separate bowl, add buttermilk, sour cream, and egg. Whisk to combine. Add butter, and whisk again.
- Create a well in the center of your dry ingredients, and pour the buttermilk mixture into the well. Stir together until just combined. It will be lumpy, and you may see a few small streaks of flour — that’s okay! Just don’t overmix it…you’ll regret it. Let your batter sit for 10 minutes before cooking.
- Place your griddle or skillet over medium heat. Brush griddle or skillet with a bit of canola or vegetable oil (non-stick spray is okay too, but not preferred).
- Using ¼ cup measure, portion batter into hot pan (I used an ice cream scoop…WAY easier.)
- Cook until edges are set, first side is golden brown, and bubbles on surface are just beginning to break, 2 to 3 minutes. Using a wide spatula, flip pancakes and continue cooking until second side is golden brown, about 1 to 2 minutes longer.
- Keep cooked pancakes in your preheated oven (see step 1) until ready to serve, though serving immediately is obviously better.