The Best Buttermilk Pancakes You Ever Ate
Ronnie's Notes
These are plump, fluffy, American-style breakfast pancakes—great with melted butter and real maple syrup on top.
Tips: Fein on Food At one time, fats and eggs were forbidden during Lent, so pancakes, which include both, became traditional for Shrove Tuesday, the day preceding Ash Wednesday, when Lent begins. One Shrove Tuesday, back in 1445, a woman in Olney, England, was preparing pancakes when she heard the church bell. Realizing that she would be late for services, she ran out of the house, frying pan and all, flipping pancakes all the way. The next year the women of the town did the same thing, to mimic the woman, but the sympathetic vicar decided to make a yearly event of it. The "pancake race" has been a tradition ever since. That same tradition was adopted in Liberal, Kansas, in 1950 after someone from that town saw the Olney race.
Difficulty: Intermediate
Instructions
Melt the 3 TB.
of butter and set it aside to cool.
Sift the flour, sugar, baking powder, baking soda, and salt into a bowl.
Combine the egg, buttermilk, and melted, cooled butter in a second bowl.
Beat the liquid ingredients to form a uniformly colored mixture.
Add the liquid ingredients to the dry ones and stir only until all the flour is moist.
Preheat a griddle or large skillet over moderate heat.
Lightly butter the pan before you make each batch of pancakes.
When the butter has melted and looks foamy, slowly spoon, ladle, or pour 2 TB.
batter onto the griddle to make a silver-dollar size pancake, or increase the amount of batter for bigger pancakes.
Leave a little space between each one.
Cook the pancakes or until tiny bubbles begin to appear on the surface.
Flip the pancakes with a rigid spatula and cook them about a minute or until the undersides are lightly browned (lift an edge with the spatula to test for doneness).