In our house, it’s mandatory to have at least one pancake brunch a week.
It never really was a thing that I enforced. I’m not actually a pancake person but I am a butter person and one thing I’d always have in the house was a quarter to half a jar of infused butter that needed to be slathered on something warm and tasty before it goes to waste.
On one fine Sunday morning, I find half a jar of strawberry butter that was still holding up but also starting to look a little sad in the fridge and decided to whip up the fluffiest batch of pancakes I could. Ever since then, A has declared that pancakes are his most favourite thing ever and has insisted on having pancakes almost every Sunday.
Well, except for the last 4-5 months, of course. This pandemic has been doing a fine job at keeping me from returning to my home and the wonder that is A. It’s been a bumpy few pancake-less months and I miss him but I find comfort in knowing that we are both safe, even if we are continents apart. I also find joy in knowing that A had no trouble following this recipe to a T and making himself a batch of buttermilk pancakes (but with stroop instead of strawberry butter) while I’m away:
A’s Favourite Buttermilk Pancakes:
2 cups all-purpose flour (250 g)
2 tablespoons sugar
½ teaspoon salt
½ teaspoon baking powder
½ teaspoon baking soda
2 cups buttermilk
3 tablespoons melted salted butter
1 teaspoon of butter (for the pan, and for serving)
1. In a bowl, whisk together and combine the dry ingredients – flour, sugar, salt, baking powder, and baking soda. Remember to evenly measure out the baking powder and baking soda – too much of any can result in metallic tasting pancakes (gross).
2. In a separate bowl, whisk buttermilk, eggs, and melted butter together until smooth.
3. Add the wet mixture to the dry ingredients, gently incorporating with a spatula. Pro tip: it’s ok to have scattered little clumps of flour as these will help with the pancakes fluffy texture.And whatever you do, do not commit the cardinal sin of overmixing your batter.
4. Add half a teaspoon of the butter to a pan over medium low heat. Once the butter begins to bubble, add ⅓ cup of batter to the pan.
5. Cook until the top side begins to form tiny bubbles all over (this should take you about a minute) – that’s how you know your pancake is ready for flipping.
6. Flip the pancake and cook until the underside is golden brown. Repeat with the remaining batter and serve everything with a dollop of butter/strawberry butter/stroop/maple syrup.
Let me know if you end up making pancake brunches a thing after this recipe! Tag me @Nadsofry on Instagram if you decide to post 😉