Facebook | Pinterest | Instagram I’m TERRIBLE at making pancakes. Seriously, I have tried a dozen recipes probably. No matter what I do they always turn out rubbery or flat or gummy (ugh, that’s the worst) or just plain flavorless. I am a chronic over-beater, it’s an addiction. I have some great specialty pancake recipes (Like these Gingerbread Pancakes with Lemon Syrup or these Banana Macadamia Pancakes with Coconut Syrup), but I had yet to find a good everyday recipe for when I want straight up, no fuss, buttermilk heaven. A few weeks ago my friend Courtney over at Neighborfood posted her Top 15 Favorite Family Recipes. I have a special place in my heart for Courtney because she was one of the first bloggers to start reading The Food Charlatan, back when it was just me myself and my computer. She introduced me to our food blogging community. Plus her blog is totally amazing. Check out these Lemon Rosemary Melting Potatoes she just posted. What?? I’m nabbing that recipe next Courtney!!! Anyway, back to her Top 15 post. The first recipe on the list was for these Fluffy Buttermilk Pancakes. I decided to give them a go because every time someone tells me they have a favorite pancake recipe I try it…but then I usually mess them up. Don’t get me wrong, the recipes are fine. I’m just a terrible pancake maker (and an even worse pancake flipper, but that’s a whole other story). Anyway. So I tried Courtney’s recipe. AND THEY WERE AMAZING. I thought it had to be a fluke (I’m a pancake charlatan, after all) so I made them again. AMAZING. I made them a 3rd time to do this photo shoot and do you see that stack? I ate all of it. Okay I’m totally lying, the kids and I all shared it (what else are you going to do with a giant stack of pancakes totally soaked in syrup from all the pour shots I tried to get? Life’s tough.). In theory, you could use whole wheat flour, but the measurement may not be quite the same and your pancakes will be much more dense. Bread flour is a definite no: the extra protein in bread flour creates a great chewy texture for pizza or french bread but makes pancakes tough. This 30 second step gives your egg white some space from the yolk, and time to shine. Beating the whites breaks up all the protein, so instead of stringy gloopy whites holding together in your pancake batter, it is beaten until bubbly and helps each pancake rise into perfectly fluffy little cakes when being cooked. Magical, right?? I just love that the secret is something SO EASY! That’s right. I’m busting out the BACON GREASE. I got the bacon-grease-for-pancake-frying tip from my mother-in-law. If you are not the kind of person who has a little jar of bacon grease in your fridge at all times (seriously, who ARE you?), then the solution is obvious. Make some bacon. Then use a pastry brush to get the grease onto your griddle. If you really don’t want to bother, butter will work fine, but I’m telling you, the bacon grease adds a hint of flavor (but not overpowering–they taste like pancakes, not bacon) and the BEST crispy edges. Mmm. And what are pancakes without a side of bacon anyway? Or, be extra and go crazy with the toppings… Okay, fine. Maybe you made a triple-batch.
Refrigeration: These pancakes do just fine stored in the fridge for a few days in a sealed container. Freezing: Place your pancakes single-layered on a cookie sheet and freeze them for 20 minutes before putting them in a freezer-safe ziplock bag. They will keep for 2-3 months! (Or you can toss them in a ziplock all at once without flash freezing, and pry them apart when frozen, hoping they don’t break. I like to live on the wild side, people. Also, LAZY) Reheating: reheating is so easy and delivers, yo. I personally feel you can’t beat warming them in a toaster or, even better, a toaster oven. I often toast them straight from frozen, just toast on a low setting twice in a row. You can also warm pancakes in the microwave on 50% power. Just don’t forget to love them as much as the first time!
And just for fun, here’s my photo set up. My stack looks like it’s about to fall!
