THE MOST FLUFFY BUTTERMILK PANCAKES IN THE WORLD WITH THE TASTIEST BACON!

My son Danny’s best friend Stephanie stayed with us over the weekend, and I had the best time trying to spoil her with some of my cooking.  Saturday morning was a rare day for me with no work, so I made homemade buttermilk pancakes and bacon. Oh my god! The pancakes were the fluffiest, most tender, perfect buttermilk pancakes I’ve ever made or eaten. I have so many recipes for pancakes, but this one came from America’s Test Kitchen Cookbook.

for the pancakes:

  • 2 cups King Arthur Flour unbleached organic flour
  • 2 tablespoons granulated sugar
  • 2 teaspoons aluminum free baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 1 extra large egg
  • 2 cups buttermilk (I used Friendship 1 1/2 percent milkfat)
  • 3 tablespoons melted unsalted butter
  • 1 – 2 teaspoons corn oil for the frying

In large mixing bowl, put dry ingredients (flour, sugar, baking powder, baking soda, salt) and mix with fork to blend.  In large measuring cup, measure buttermilk and break egg in and mix with fork, add slightly cooled melted butter and mix with fork to blend.  Pour wet ingredients into dry and whisk by hand for just a bit till there are still a few lumps in there.  If you feel the batter is too thick- which I did- add 1 or 2 more tablespoons of buttermilk and whisk again.

I use a griddle pan that has a nonstick finish.  Heat the pan up for a couple of minutes- medium flame.  Then brush griddle pan with a small bit of oil.  Take a 1/4 cup measuring cup and use it as your spoon.  I use a scant 1/4 cup of batter for each pancake.  Gently scoop batter into measuring cup and then pour it onto griddle.  Since griddle is already hot, it will only take a minute or two to cook the batter.  You will start to see a few bubbles form on your pancakes.  Turn when beautifully browned on bottom.  Take a peek before you flip- if the underside is not browned, do not turn yet! Let cook till browned before you flip.  Flip and then cook on other side till browned.  For next batch, brush pan again with oil and repeat above instructions.

Serve with butter and the best syrup- Whole Foods brand Organic maple syrup!

for the bacon:

Best bacon:  Stop n Shop’s brand- Nature’s Promise  (no nitrates or nitrites) bacon- it comes in a 12 oz. package

Preheat oven to 425 degrees.  Place bacon on half sheet pan or slightly smaller pan.  Try not to overlap slices.  Bake for about 20-30 minutes.  We like ours well- done, so that might take a little more time.  Drain on paper towels and keep covered with paper towels to keep warm till pancakes are ready.

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