Monday morning is here again, and what could be better than a big stack of pancakes to get your day off to a good start? Perhaps I’m getting a little ahead of myself; who has time first thing on Monday to mess around in the kitchen with pancakes? I certainly don’t, but that doesn’t mean I’m against the idea. Maybe these are better suited to a lazy Sunday morning, and we’ll keep oatmeal and toast for the pre-work rush. Buttermilk pancakes deserve to be eaten slowly, lingered over, and maybe eaten alongside the paper or your favorite premium cable TV show with a big cup of hot coffee and a glass of orange juice. That honestly sounds like heaven to me right now, as I sit in my dark living room sipping a cup of green tea because my throat hurts, curled up in a blanket because the living room was 47 degrees when I woke up. I don’t know a single person that would turn down a big, heaping plate of pancakes. Sure, there are people, myself included, who would prefer savory over sweet most mornings, but that’s why a plate of crispy bacon to dip in the maple syrup you’ve just doused your pancakes in is the perfect addition to this classic breakfast dish. Some weekend mornings, when Kramer and I haven’t been out too late, he is extra nice to me when we wake up, then waits for the opportune moment in which to ask me to make him some pancakes. I will admit: I make great pancakes. I’ve been using this basic recipe for years now, and it never disappoints. The result is always the same (excellent) and I like some consistency in my life.
And in the spirit of being consistent, I promised that you’d see plenty of new videos from us at The Crepes of Wrath in 2013, so here I am delivering on that promise. This is our third video of the year, and I’ve (sort of) finally gotten over my camera shyness and popped in at the end, so enjoy that…or don’t. I do think, though, that this video shows you just how easy it is to make perfect, fluffy buttermilk pancakes. They really do come together in about 10 minutes, and if you’re making breakfast for a crowd (which Kramer and I certainly aren’t, but we have no problems eating like one), then flip your oven on to 250 degrees F, place a cooling rack inside a baking tray, and keep your pancakes on it so they stay warm in the oven while you finish making the rest of your batch. Sometimes we eat these with a touch of butter or a sprinkle of powdered sugar, but I think that pure maple syrup is the best way to go. The slight tang from the buttermilk alongside the rich, sweet maple syrup is the stuff of childhoods past, isn’t it? There’s nothing like the real stuff, that’s for sure. If you’re so inclined, you can even freeze these between sheets of parchment paper in a sealable bag, remove them as you’re ready to eat, and microwave or heat in the oven or skillet until warmed through again. I wish I had done that this time (as I’ve been known to do), because then I would be sitting here eating warm, homemade buttermilk pancakes instead of just writing about them. Remind me not to eat them all next time!
Our balcony after the storm this weekend.
Please don’t be shy with the maple syrup.
- 2¼ cups all-purpose flour
- 3 tablespoons baking powder
- 3 teaspoons sugar
- 1 teaspoon kosher salt
- 2 egg whites
- 2 egg yolks
- 2½ cups buttermilk
- 3 teaspoons vanilla extract
- ¼ cup vegetable oil
- maple syrup, for serving
- Combine your flour, sugar, baking powder, and salt.
- Separate your egg yolks into a large bowl and egg whites into a smaller bowl. Add your buttermilk, vanilla, and oil to the egg yolks and beat until combined.
- Beat the egg whites until foamy, then set aside.
- Pour the wet ingredients into the dry ingredients, whisk until combined. Fold the foamy egg whites into the batter.
- Pour ⅓ cup of batter at a time onto a hot, greased griddle (usually over medium-high heat at first, then reduce to medium).
- Cook the pancakes until bubbling on one side, then flip and cook until fluffy and firm, about 2 minutes.
- Drizzle maple syrup over a big ol' stack of pancakes and enjoy!
As a side note, I am honored to be in the finals for the 2013 Homies Awards – if you are able and think I deserve it, please go vote for me! Thank you for all of your support.