Classic Buttermilk Pancakes

From Lou Seibert Pappas's Pancakes & Waffles, page 13.

I was given this book along with a waffle maker at my bridal shower, and although I frequently found myself staring dreamily at the recipes and pictures, I am embarrassed to admit that until recently I had only ever made two (Caramel-Pecan Waffles and Swiss Whipped Honey Butter).  But then I gave these buttermilk pancakes a go, and I love them!  Typically I prefer something heartier (whole wheat, multigrain, oatmeal) or exciting (Pumpkin Spice).  Combine these with the delicious Buttermilk Syrup that I stole from my sister over at Rate the Plate Utah, though, and I can't help loving these yummy, fluffy, melt-in-your-mouth pancakes.  Mmmm.

Yield: about fourteen 4" pancakes


2 cups all-purpose flour
2 tsp. sugar
1 tsp. baking powder
1 tsp. baking soda
1/4 tsp. salt
2 large eggs, separated
2 cups + 2 Tbs. buttermilk
2 Tbs. unsalted butter, melted, or canola oil

In a bowl, combine the flour, sugar, baking powder, baking soda, and salt.  In a small, deep bowl, beat the egg whites with an electric mixer until soft, glossy peaks form.  In another bowl, beat or whisk together the egg yolks, buttermilk, and butter.  Add the buttermilk mixture to the dry ingredients and mix just until combined.  Fold in the egg whites.

Heat a griddle or large skillet over medium heat and grease lightly.  For each pancake, spoon or pour about 1/4 cup batter onto the hot griddle.  Cook until bubbles appear on the surface and the edges look dry, about 2 minutes.  Turn over and cook until golden brown, about 1 minute more.  Serve immediately or transfer pancakes to a baking sheet and keep warm in a 200F oven.  Bake remaining batter as directed.  Top with butter and maple syrup, Swiss Whipped Honey Butter, or Maple Sugar-Pecan Butter.

Buttermilk Syrup

From Rate the Plate Utah.

I fully realize that if you read my blog, you've likely already seen this recipe on my sister's blog.  But oh well, I can't help myself!  It's kind of like those Pumpkin Spice Pancakes I posted in December: I can't get enough.  As soon as my first batch was out, I made another.  It's like I have to have it in my fridge at all times.  Maple syrup just doesn't cut it anymore!  My 3-year old is even addicted to the stuff (okay, so that's no surprise--it's sugar).  Forgive the lack of a decent picture.  Syrup is apparently hard for me to photograph.

This is a terrible picture, but at least you can see how deliciously thick and gooey the syrup is, even after sitting on my hot pancakes.

1 cup butter

1 cup buttermilk

2 cups sugar

2 Tbs. corn syrup

2 tsp. vanilla

1 tsp. baking soda

Put butter, buttermilk, sugar, & corn syrup in a large pot.  Bring to a boil, and boil for 3-5 minutes.  Add vanilla & baking soda (it will foam up . . . a lot).  Stir with a wire whisk.  Serve.

Notes:

- I use lite Karo syrup for the corn syrup.

- My 3-quart pot wasn't large enough for the extreme foaminess, so I've switched to my 5-quart pot.  Adding the baking soda is my son's favorite part--he's obsessed with volcanoes and hot lava.

- The syrup becomes thicker and gooier in the fridge.  The last time I made it, I may have overcooked it because it's more like a thick caramel sauce and I have to let it come to room temperature before I can hope to have it run off of the spoon and onto my waiting pancakes.  Still tastes divine, though.

Buttermilk Cinnamon Bread

From Quick Cooking (May/June 1998), page 19.

Yield: two 16-slice loaves

4 cups flour
2 cups buttermilk
2 eggs
1/2 cup vegetable or canola oil
2 1/2 cups sugar, divided
1 Tbs. cinnamon
2 tsp. baking soda
1 tsp. salt
1-2 Tbs. finely chopped walnuts, optional

Mix together buttermilk, eggs, oil, and 1 1/2 cups sugar; set aside.  In another bowl, combine flour, baking soda, and salt.

Add buttermilk mixture to flour mixture and stir with a spoon until blended. Do not over mix. Mixture should still be very lumpy. Set aside.

In a small bowl, combine remaining sugar and cinnamon.

Spoon some of the batter into two greased loaf pans. Sprinkle half of the cinnamon sugar mixture over the batter. Spoon the rest of the batter over the cinnamon sugar. Sprinkle the rest of the cinnamon sugar over the top of the batter.

Use a knife to swirl the cinnamon sugar through the batter.  Top with nuts, if desired.

Bake for 45-60 minutes @ 350˚F. Cool slightly. Loosen loaves and turn out onto cooling racks. Turn loaves right side up to cool. When cool, wrap in waxed paper and then foil or plastic wrap. May be frozen.

Notes:
- If desired, drizzle glaze over top of loaves when they are cooled. Make glaze by mixing about a tablespoon of softened butter or margarine, a teaspoon of vanilla, a cup of powdered sugar, and enough milk or water to make a glaze that can be drizzled from a spoon.

Nutrition Facts:
1 slice = 160 calories, 4 g fat (1 g saturated fat), 14 mg cholesterol, 173 mg sodium, 29 g carbohydrate, 1 g fiber, 3 g protein.