Better than Diner Buttermilk Pancakes

Introduction to Pancakes

Pancakes have been gracing tables across the world for millennia. Ancient Greeks and Romans enjoyed versions of pancakes with different grains and milk. These early creations were the ancestors of the pancakes we love today.

Now, where does buttermilk enter the scene? Buttermilk, the tangy liquid left after churning butter, was traditionally used in cooking to add moisture and richness. It was a game-changer for pancake recipes. By the 19th and 20th centuries, buttermilk pancakes had become a breakfast staple in the United States, prized for their fluffy texture and subtle tang.

Recipes evolved over time, with each cook adding their own twist. Some added a pinch of baking soda, others a dollop of sugar. The variations are endless, but the core elements remain the same: flour, eggs, a leavening agent like baking soda or powder, and buttermilk.

Cultural influences can’t be ignored. In the American South, for instance, buttermilk pancakes are often paired with fried chicken for a soul-comforting meal. Up North, they might be lighter and served with maple syrup sourced straight from local trees.

The journey of buttermilk pancakes from ancient grains to the modern breakfast table is filled with stories of adaptation and culinary creativity. It’s a dish that has traveled through time and place, picking up flavors and techniques from every stop along the way.

The Irresistible Charm of Buttermilk Pancakes Today

Nailing the perfect buttermilk pancake takes a bit of practice, but the results are truly worth it. The key lies in achieving that perfect balance of fluffiness and slight tanginess. A few tips can make all the difference: First, don’t overmix the batter. Lumps are your friends – they ensure airiness. Second, let the batter rest for a few minutes before cooking. This allows the flour to fully hydrate.

Now, what’s better than a stack of hot buttermilk pancakes? Pairing them with the right toppings takes them to another level. Classic maple syrup is a must; its natural sweetness beautifully complements the tangy notes of buttermilk. But don’t stop there. Whipped cream adds a touch of richness, and fresh fruit like berries or bananas provide a burst of freshness and a bit of tartness.

Nutritionally speaking, buttermilk pancakes aren’t just delicious – they’ve got some perks too. Buttermilk is lower in fat than regular milk and is packed with probiotics, which are great for gut health. Also, the eggs provide a good source of protein. While they’re not exactly a low-calorie option, they can be part of a balanced diet if enjoyed in moderation.

It’s no wonder people rave about buttermilk pancakes. Whether it’s the tender crumb, the enticing aroma, or the way they seem to melt in your mouth, these pancakes are a universal favorite. And don’t just take my word for it – there’s no shortage of glowing customer testimonials. Whether it’s fond memories of childhood breakfasts or trying out a new recipe, buttermilk pancakes have a special place in many hearts.

Ingredients

• 2 cups pre-sifted white flour
• 2 tsp baking powder
• 1 tsp baking soda
• 3 tbsp sugar
• 1/2 tsp salt
• 2 eggs
• 2 2/3 cups buttermilk
• 1/4 cup heavy cream
• 3 tbsp melted butter

Instructions

1. Mix together the dry ingredients: flour, baking powder, baking soda, sugar, and salt in a bowl
2. Soak eggs in lukewarm water for 10 minutes to bring eggs to room temperature
3. Keep buttermilk out of fridge for 10 minutes to bring to closer to room temperature
4. After melting butter, allow it to sit 5 to 10 minutes so it’s not too hot
5. Combine all the wet ingredients: Eggs, buttermilk, and butter in another bowl. Whisk well
6. Form a crater in the dry ingredients and pour wet ingredients into crater
7. Mix, but don’t over mix. You want lumps, seriously.
8. Spray a preheated griddle or pan with coconut oil spray until just greased
9. Pour pancake batter onto oiled griddle and cook according to directions of your griddle and according to your desired size of pancake. Flip over when bubbles start to form on pancake
10. Enjoy with butter and syrup, or with chopped fruits and whipped cream