Stack o’ Pancakes

June 29, 2009 | Posted by Lorraine as Breakfast Foods at 3:33 pm | Comments »

pancake-stack

My husband and I have been low-carbing it lately, but because we don’t want to feel deprived, have designated two days a week when we can have a healthy amount (not too much, not like a pint of ice cream, ok) of carb-laden food. Yesterday was such a day, and guess what we had?

Yes, pancakes have always been one of my favorite comfort foods. I like my pancakes fluffy, but not too thick, because I have to stack them. The higher the better. Then I slather them with good, salted butter, and pour on the maple syrup.

And I must have real maple syrup. No substitutes, no maple-flavoured syrups, thank you very much.

Sigh. What a day yesterday was. I can still taste the buttery, sweet, salty pancakes… and I share the recipe with you here:

Classic Buttermilk Pancakes

1 1/2 cups plain flour
3 1/2 teaspoons baking powder (try to get aluminum-free, it makes a huge diff)
1 teaspoon kosher salt
1 tablespoon granulated sugar
1 1/4 cups buttermilk (or- regular milk with a tablespoon of vinegar mixed in!)
1 large egg
3 tablespoons melted butter

Mix together the flour, baking powder, salt and sugar in a large bowl. Make a well in the center of the dry ingredients, and add in your liquids (buttermilk, egg, melted butter). Mix very lightly. Do not overmix.

Heat a lightly oiled griddle over medium high heat. Pour about 1/4 cup of the batter on for each pancake, keeping in mind that your first pancake will probably be imperfect. This is ok. Snack on it while you make all the rest. Pile hot pancakes on a plate, and serve.

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