Buttermilk Pancakes Recipe
I was sad to watch the last Thanksgiving leftovers disappear from our fridge. There’s something comforting about a jar of sweet pickles, a bowl of mashed potatoes, and a plate of turkey covered in plastic or foil. But that’s where we’re at.
“Let’s have pancakes in the morning,” Martin suggested.
I am not one to say no to pancakes. Ever. They’ve been a Saturday morning tradition in my family for generations, so I always feel this nostalgic tug for a buttery cake off the griddle. I think that every member of my family has his or her own version. It’s part of how we identify ourselves like our family name, each signing it with different flair here and there.
This particular pancake recipe is mine. It’s Martin’s.
He’s come to love pancakes just as much as me. That’s a good thing because they are not a German food. This melt-in-your-mouth morning heaven is All American. (North American?)
If you need a signature pancake recipe, you’re welcome to share ours. It comes from The Breakfast Book. (This little book is worth its weight in maple syrup. The real kind. In the little glass jug that says “Canada”. That you “accidentally” use too much of every single time.)
Part of a fabulous pancake recipe has to be how you prep. We like to use a Lodge griddle and real buttermilk. We also sift our flour for this recipe. Trust me on the sifting, and you’ll never dream of ordering pancakes at a restaurant again. I’m sorry for that.
Come Saturday morning, here you go:
2 cups buttermilk
2 eggs, room temperature
6 tbl butter, melted
1 1/2 cups all-purpose flour
1 tsp salt
1/4 tsp nutmeg
2 tsp baking soda
*This recipe makes seven large, thick pancakes. I eat two. You can also store the batter in the fridge for a day.
Are you a pancake fan? How do you like them? Who’s in charge of making them? Let’s swap some memories today.