When I was a kid my mother had one real cookbook. Most of her cooking was of the passed down from generations type (the best type really). But I loved this cookbook. It was probably something she received as a wedding gift, an old red Betty Crocker. I used to pour over that cookbook looking for recipes whenever I felt like being industrious in the kitchen.
I was around 8 or 9 when I decided to try the recipe for buttermilk pancakes. Well, growing up in a Portuguese-American household, there wasn’t much buttermilk around. Goat’s milk yes, plain whole milk, sure… but, buttermilk, not so much. Buttermilk was not something I had ever heard of. Sooo, my 8/9-year-old mind determined that buttermilk must be milk with butter in it! And how does one get milk with butter in it? Why you just melt the butter and add it to the milk of course!
These days, buttermilk is a staple in my home. I make cakes, chicken (like my Popcorn Chicken), breads and any number of things. What I do not use it in is pancakes. Never even tried it! Turns out, I love my little 8/9-year-old trick (that I had no idea was a trick at the time!). There is something about that butter addition that brings a real richness to the dish.
As for the rest of the recipe, it was a good base of course, but my pancakes have taken on a life of their own over the years. They are a weekly staple for breakfast around here because they are just so easy. But they are also a great late night snack when all my friends (who are mostly moms and dads themselves) get hungry late night after a fun party or gathering and don’t want the last thing in their bellies to be that glass of wine!
So, lets start this with my little 8/9 year old trick. Melt a half a stick of butter or margarine. Should take about 45 seconds in the microwave, but watch it.
Here are all the rest of the ingredients.
Next, is the milk. The milk is cold, this brings down the temperature of that melted butter (and makes my “buttermilk”). The cooling is essential so you can add the egg quickly without having to wait for the butter to, well, cool.
Now, add in one large egg. Wisk.
Add in one cup of all purpose flour. But don’t wisk yet… this is my little quick and easy trick to not having to sift things… definitely a time saver.
So, on top of the flour, add in the baking powder and baking soda.
Now add in salt and wisk.
Last ingredient is to add in the sugar. This is probably more sugar than you will ever see in a pancake recipe. I like them sweet. You don’t even really need syrup with my pancakes. I almost always eat one like bread before they make it to the table.
This is what you will see. Remember not to over wisk. You don’t want to make it tough. Also, at this stage, its a good idea to let it rest for 5-10 minutes – just to give the leveners to leven.
Now you will want to butter the pan. Heat pan to medium/high heat. Don’t skimp here. Make sure you cover the whole pan. When I was a kid we would always use a plug-in electric skillet. (heat to 325°F if using an electric skillet) Sometimes I still do, but here I am using a non-stick stove top griddle.
Pour your batter to whatever size you like. We tend to like about 4″ diameter circles.
Don’t forget to leave some space between in order to get your spatula in there for flipping. When you start to see bubbles form on top and then start to pop on their own, you will know they are ready for flipping.
(If you would like to add anything in, blueberries, chocolate chips and in this case bananas, do it right after pouring and flip with the same rule, when you see bubbles that start to pop… as you can see, these are ready for flipping.)
Pancakes should be golden in the middle and around the edges. If at this point you need more butter for the pan add some. Then let them cook for a bit less time on this side. Keep the heat on medium/high. I do about 45 seconds to a minute on the flip side, it’s really just to finish it off at this point.
Add some butter and syrup (or just eat without) and enjoy!
Recipe for Stacy’s Famous Pancakes:
(serves 4)
1/2 stick butter or margarine, melted
1 cup milk
1 egg
1 cup all purpose flour
1/4 cup white sugar
1/2 tsp baking powder
1/2 tsp baking soda
1 pinch of salt
Additional butter or margarine for pan.
Directions:
Mix milk into melted butter. Add egg and wisk. Add flour, baking soda, baking powder and salt. Wisk. Add in sugar wisk. *** Careful not to over wisk.
Pour onto a buttered skillet that is over medium/high heat or 325°F on an electric skillet. When bubbles form on top and start to pop, flip. Cook about a minute more.
Enjoy!