Today, my 37 year old self still loves French toast (especially when it's made with Kneaders chunky cinnamon bread), but pancakes have won a place in my heart.
I would say that most often I make whole wheat pancakes. I love a good whole wheat pancake...a lot. I have a couple recipes that I really love and are my go to recipes. But, these buttermilk pancakes from America's Test Kitchen have quickly become a family favorite and are definitely the most requested pancake in our house. They are perfect for a lazy Sunday morning breakfast and are also perfectly acceptable smack in the middle of the week when you can't seem to get a pancake craving to quit (speaking from experiecne). ;)
I think these pancakes are best served with a mound of sliced bananas and homemade cream syrup (my sister Savannah would agree). Preston and Noah like theirs with cream syrup or a great deal of butter that begins to melt as soon as it hits the hot pancakes and then is sprinkled with granulated sugar (using a heavy hand). Stella dots her pancake with blueberry’s once we pour the batter on the griddle and Todd isn't particular.
These pancakes may not be the healthiest breakfast, but they sure make a delicious one!
2 cups all-purpose flour
2 tablespoons granulated sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 cups buttermilk
3 tablespoons butter, melted and cooled
1 large egg
1-2 teaspoons vegetable oil
Sift all the dry ingredients together in a large bowl (and by sift, I mean whisk because I'm lazy). In another bowl, whisk together the buttermilk, melted butter, and egg.
Make a well in the center of the dry ingredients: pour in buttermilk mixture and whisk gently until just combined. The batter should remain lumpy and a few remaining streaks of flour is ok. Do not over mix.
Heat a cast iron pan or griddle over medium heat. Using a pastry brush spread a thin layer of vegetable oil over the bottom of the pan or griddle. Add batter in 1/4 cup mounds to the pan. Cook until bubbles begin to appear evenly over the surface and the bottoms are golden brown. Flip pancake and cook until second side is golden brown. Serve immediately with warm syrup and lots of sliced bananas. Repeat with remaining batter, using the remaining oil as necessary.
Recipe from America's Test Kitchen Cooking School Cookbook