The Best Buttermilk Pancakes

The Best Buttermilk Pancakes

If you are feeling like some really simple delicious pancakes, skip to the white flour recipe at the bottom of this page. I like to add some whole grains to almost everything I cook, but I also don't like to sacrifice texture or taste. These are a perfect balance.  Make your own mix! See note below.

Dry ingredients

1  c of all purpose flour

½ c whole wheat flour

1/3 c corn meal flour

½ c of oatmeal-quick oats (smaller grind)

2 ½  tsp baking powder

1 tsp baking soda

¾ to 1 tsp salt

3-4 tablespoons sugar

Wet ingredients

2 cups of buttermilk

1/3 c veg. oil

1/3 cup water

2 tsps vanilla

2 eggs

1. Mix dry ingredients in a large mixing bowl, make a well in the dry ingredients and add wet ingredients. Beat the eggs a little and then whisk everything together just until the clumps disappear. Don't over mix. This batter can be used right away, but if it sits for ½ hour it only gets better.

2. Heat the griddle to medium high.

3. Lightly grease the griddle with canola, or similar oil, and ladle enough batter onto the griddle for a pancake. The batter can be a little thick, and you can always add a tablespoon or so of water to it, or just flatten them a little when ladling the batter onto the pan in a 'c' motion, instead of pouring it all in the same place. Each side should take about 1-2 minutes.  

4. Keep done pancakes in a warmed oven on a sheet pan between tea towels.

Make your own Pancake Mix! Mix up 3 or 4 X the dry ingredients, keep in an airtight container. When you are ready to make pancakes, measure out 2 1/2 cups of dry mix. Mix this with 1 X the wet ingredients listed above.

We always have leftovers that I freeze and eat them other mornings. A good way to heat them up is put them on a griddle on low and occasionally flip them over. Do this while taking care of other morning activities. Or just put them in the toaster. Sometimes they go in my daughter’s lunch with a 5 minute egg and some carrot sticks.

White Flour Version

Dry ingredients

1 1/2  c of all purpose flour

½ c cornmeal flour

2 ½  tsp baking powder

1 tsp baking soda

¾ tsp salt

3-4 tablespoons sugar (if you like to use syrup on your pancakes, then just 1 tsp)

Wet ingredients

2 cups of buttermilk

1/3 c veg. oil

1/3 cup water

1 tbs vanilla

2 eggs

Follow the above directions.

If you want to be fancy serve them with this blackberry compote (Food and Wine):

Blackberry Compote

¾ cup orange juice

2 ½ tsp cornstarch

1 ½ cups blackberries

½ cup sugar

pinch of cinnamon

pinch of ground cloves

1. In a small bowl, combine 2 tablespoons of orange juice with the cornstarch.

2. Put the blackberries in a small saucepan with the sugar, the remaining orange juice, the cinnamon and cloves. Bring to a simmer over low heat and continue simmering for 1 minute.

3. Stir the cornstarch mixture and add it to the compote. Simmer, stirring, until thickened, about 3 minutes. Serve warm or at room temperature.

To see more of my work: http://www.smcintyre.com/