Until last weekend.
The Nudge used to ask for pancakes. I give him a choice of whatever he wants on Sunday.
Yes, anything he wants. Dangerous? I think not. He's easy, he only ever asks for 3 things and in order of breakfast love, are:
Eggs Over Easy
(all with a side of bacon,) and
Eggs Benedict (only on holidays, ty)
Lately I noticed a slight adjustment. Pancakes had been cut from the cast and I have a new breakfast I need to perfect. French Toast.
There are rules. No sliced white bread, rustic thick sliced bread, no filling, no fruits and crunchy on the outside, creamy in the middle.
That's when I went looking for a new pancake recipe.
Hey it's Sunday morning, my day to read the paper and drink coffee in bed, you know, a small snippet of time, where I don't do one thing for anyone but me? It may be a small window of time but since he gets the rest of my attention, I insist on keeping mine.
Last two weekends I had to make the milk/cream soaking mixture, slice dry bread into equal thicknesses and watch as my second cup of coffee gets cold while my pan gets hot, sigh.
If I can find the ultimate pancake recipe, I will have my Sunday mornings back again.
I need those 3 hours to recharge my batteries.
Wow, warm weather better get here fast, so I can slice bagels, open the tub of cream cheese and the mixed container of fresh fruits along with a glass of Sangria, sitting outside in the sun with the paper and a cuppa and still have "my time".
I am happy to report that not only are these the best pancakes I ever made (I actually think I can get a 4 hour morning!), I can make this batter the night before and it's even better the next morning.
Thank you, thank you, thank you Fine Cooking, I am totally in debt. Now find me a French Toast recipe that passes the rules and can be made the night before and I might even subscribe to your magazine..
Basic Buttermilk Pancakes
makes 3 Tbs. unsalted butter; more for serving
Adapted from FineCooking.com
* 3 tablespoons unsalted butter (I used ICBINB lite)
* 9 ounces (2 cups) unbleached all-purpose flour
* 1/4 cup granulated sugar
* 2 1/2 teaspoons baking powder
* 1/2 teaspoon baking soda
* 1/2 teaspoons kosher salt
* 2 cups buttermilk
* 2 large eggs (I use x-large)
* Vegetable oil for the griddle (I use a butter-flavored spray)
Maple syrup for serving
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.Cooked pancakes will keep, sealed in freezer bags, for up to 2 days in the refrigerator and up to 1 month in the freezer. Defrost in the refrigerator overnight and reheat in a 350°F oven for 5 minutes.
Size : per pancake; Calories (kcal): 110; Fat (g): fat g 3.5; Fat Calories (kcal): 30; Saturated Fat (g): sat fat g 1.5; Protein (g): protein g 3; Monounsaturated Fat (g): 1; Carbohydrates (g): carbs g 16; Polyunsaturated Fat (g): 0; Sodium (mg): sodium mg 170; Cholesterol (mg): cholesterol mg 30; Fiber (g): fiber g 0;