Buttermilk Pancakes

Loosely based on a recipe from Mark Bitman and my Grandmother

My grandmother made the best buttermilk pancakes. They were soft, fluffy and had crispy, buttery edges. They were so good that they needed nother but a slick of butter over the top.

Server 2

• 1 cup Flour
• 1 tsp. Baking Powder
• Pinch of Salt
• 1 cup Buttermilk
• 1 egg
• 1 Tbsp Butter melted and cooled
• 1 Tbsp Maple Syrup or Honey
• Butter for frying
• Maple Syrup gently warmed

Directions

In a large bowl mix the flour, baking powder and salt. In a separate bowl mix the buttermilk, egg, melted butter and maple syrup or honey. Add the wet ingredients to the dry and mix with a couple of swift strokes. Don't over mix.

Get your griddle hot. You'll know it's ready if a drop of water skitters across the surface. Drop a small lump of butter onto griddle. Use it to grease the griddle as it melts. Drop the batter on the griddle by fat table spoons. Make sure there's enough room between the pan cakes to get a spatula in to flip them.

The edges will crisp up quickly. Don't let the pan get too hot. Bubbles will form on the surface of the batter and pop. As soon as the bubbles stop popping, the cakes are ready flip. Flip and brown the bottom side.

Serve immediately with more butter and warm maple syrup.

Cooking Notes

These pancakes can be varied endlessly. Try adding slices of banana or blueberries to the batter. You can replace a third of the flour with corn meal for a wonderful, homey variation. A handful of chocolate chips added to the batter will tempt even the most finicky eater!