What to have? What to have? The usual cereal and yogurt or toast with peanut butter and jam? Nah. Sunday should be the day of indulgence – waking up late, taking your sweet time to enjoy your coffee and having a delicious breakfast!
This morning, instead of making his famous breakfast sandwiches, David made pancakes. And no, not with packaged pancake mixes. The batter was made from scratch and well worth the minimal effort. These buttermilk pancakes are light, fluffy and delicious! Just as good, if not better than the ones from diners.
What’s your Sunday indulgence?
Recipe (from Brown Eyed Baker):
- 2 cups all-purpose flour
- 2 tbsp granulated sugar
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 2 cups buttermilk
- ¼ cup sour cream
- 2 eggs
- 3 tbsp unsalted butter, melted and cooled slightly
- 1 to 2 tsp vegetable oil, for greasing the pan
- Whisk the flour, sugar, baking powder, baking soda and salt together in a medium bowl.
- In a second medium bowl, whisk together the buttermilk, sour cream, eggs and melted butter.
- Make a well in the center of the dry ingredients and pour in the wet ingredients; gently stir until just combined (batter should remain lumpy with a few streaks of flour). Do not overmix.
- Allow the batter to sit for 10 minutes before cooking.
- Heat 1 tsp of the vegetable oil in a nonstick skillet over medium heat until shimmering.
- Using a paper towel, carefully wipe out oil, leaving a thin film of oil on the bottom of the pan.
- Using ¼ cup measure, portion batter into pan in 4 places. Cook until edges are set, first side is golden brown, and bubbles on surface are just beginning to break, 2-3 minutes. Using a thin, wide spatula, flip pancakes and continue to cook until second side is golden brown, 1-2 minutes longer.
- Serve pancakes immediately.
- Repeat with remaining batter, using remaining oil as needed.
*Note 1: This recipe was formulated using lower-protein flour such as Pillsbury and Gold Medal. If you use flour with a little higher protein content like King Arthur, you will need to add 1 to 2 more tablespoons of buttermilk. I forgot about this at first, and when I mixed the batter I saw how thick it was. I added 1½ more tablespoons of buttermilk and the batter was perfect.
*Note 2: If you make these on an electric griddle, preheat it to 350°F.
Notes and Tips:
If you don’t have buttermilk, make it by adding 1 tbsp vinegar to 1 cup and topping it up with milk (we used 1% here, but any kind would do). We also ran out of all-purpose flour, so we used 1/3 all-purpose and 2/3 cake/pastry flour.