Thursday, May 5, 2011

The Best Buttermilk Pancakes

I recently came across this recipe from Gwyneth Paltrow's new cookbook. These are, hands-down, the best buttermilk pancakes I have ever made and I can't stop whipping up a batch every morning!!

You have to give them a try!


1 1/2 cups unbleached all-purpose flour

3 T. granulated sugar

1 3/4 teaspoon baking powder

1 teaspoon salt

1 1/2 cups buttermilk

3 tablespoons unsalted butter, melted and cooled, plus more butter for cooking

3 organic large eggs

Up to 1/2 cup milk, as needed to thin batter

Real Vermont maple syrup, warmed, for serving

Whisk the dry ingredients together in a large bowl. Whisk together the buttermilk, butter, and eggs together in another bowl. Add the wet ingredients to the dry ingredients, whisking just enough to combine (small lumps are okay). Let the batter sit, covered, overnight (I haven't left it overnight, yet but, I bet this makes it even better).

The next morning, heat up your griddle or favorite nonstick pan and slick it with a little butter.
Add enough milk to the batter to thin it to the right consistency -- the thicker the batter, the thicker and heavier your pancakes; the thinner the batter, the more delicate your pancakes -- neither is wrong.

Cook the pancakes on the griddle, flipping them after bubbles appear on the surface of the uncooked side. Let cook 2-3 minutes more, then remove, and eat with lots of warm maple syrup.

1 comment:

nicole said...

Those pancakes look delish! I have a recipe for cinnamon roll pancake sauce that would be divine on these!