Tag Archives: breakfast pancakes

Buttermilk Pancakes

The other day I needed some buttermilk to bake some ham and swiss rolls.  The recipe didn’t call for that much though, and the store really only sells buttermilk in bigger containers.  Since we had some extra (or a lot of extra) I thought that for Saturday morning breakfast, buttermilk pancakes sounded delicious.

We have been waking up pretty early since I need to get up at 6am every morning during the week for school (enough time to shower, throw together lunch, and bike the 4 miles to school).  I like getting up earlier and having the time to drink a cup of coffee and make breakfast on the weekend before we do chores and errands.  Saturdays we really just clean, go shopping, Russell does homework, and I catch up on things I need to catch up on.  So starting with a yummy breakfast puts me in a good mood to do chores.

Here are the pancakes.  One full recipes makes about 4 normal sized pancakes, and is good for 2 very hungry people (but 3 sort of hungry people).  Do you notice that beautiful red hand-thrown cup next to the stack of pancakes?  That’s a cup my friend Rena of Elemental Artworks made.  It’s my new favorite mug.  I love it.  The side that is facing is a golden decal of a beautiful antique chair, and on the other side is hand-drawn scrolls.  Here’s another picture, but of the other side:

It’s awesome.  The cup fits perfectly into my hands, and for when I want a good sized cup of coffee it’s great.  Even when I only want a small amount, I’ll just fill this one half-way.  That’s how much I really love this cup.  I feel super classy and fancy when I drink out of it!

Anyways.  Pancakes.

Buttermilk Pancakes

1 c. flour
2 TBS sugar
1 tsp. baking powder
1/4 tsp. salt
1 c. buttermilk
1 egg
3 TBS melted butter

In a bowl whisk together the flour, sugar, baking powder, and salt. Whisk in the egg, buttermilk, and melted butter. Don’t over-mix, there should still be some lumps. I added a splash more of buttermilk, because I wanted my batter to be a little more runny.

Heat a cast iron skillet on medium heat. Throw in a slice of butter. Scoop 1/2 c. of batter into the hot pan, and spread out with a spoon. You’ll know it’s ready to flip when there are popped bubbles resting on the top that don’t re-fill with batter. Flip, and cook until done (when there is good color on both sides). Enjoy with some soft butter, maple syrup, and a cup of coffee.