nyt buttermilk pancakes

so there was this time my baby slept in on a saturday.  instead of relishing in the fact that i could enjoy a cup of morning coffee and cereal (which is my kryptonite), i instead decided to go nuts and be all ambitious.  im cleaning the dishes like la la la, im making milk (breastfeeding mamas know what i mean) etc.  it was all too simple...then im staring at my nice, clean, dishes-less sink and am like "how about...PANCAKES!!"  says no one ever to a sink whose dishes just got clean, you know what i mean?  it's like i went on the deep end with all this free time.

i am also notoriously impatient.  so the last time i decided to make pancakes for breakfast, they really sucked and were actually not cooked all the way through (disgusting).  so dirt bike man asked me if they were "well done, not medium-rare" pancakes this time.  then when dirt bike man and i sat down to enjoy our delicious pancakes, smothered with butter and black currant jam i sure missed baby #1 and couldn't wait for him to wake up (mamas can you relate?)

these pancakes are eggy, just a bit salty, sweet and crispy on the edges...they are so so good.

xoxo

simple buttermilk pancakes

adapted from NYT Cooking

  • 2 cups all-purpose flour
  • 3 tablespoons sugar
  • 1 ½ teaspoons baking powder
  • 1 ½ teaspoons baking soda
  • 1 ¼ teaspoons kosher salt
  • 1 ¼ cups buttermilk
  • 1 ¼ cups milk
  • 2 large eggs
  • 3 tablespoons unsalted butter, melted
  •  Vegetable, canola or coconut oil for the pan
  • loads of butter and jam of your choice for serving (i used blackcurrant jam!)
  1. Heat the oven to 325 degrees. Whisk flour, sugar, baking powder, baking soda and kosher salt together in a bowl. Using the whisk, make a well in the center. Pour the buttermilk and milk into the well and crack eggs into buttermilk. Pour the melted butter into the mixture. Starting in the center, whisk everything together, moving towards the outside of the bowl, until all ingredients are incorporated. Do not mix (lumps are fine). The batter can be refrigerated for up to one hour.
  2. Heat a large nonstick griddle or skillet, preferably cast-iron, over low heat for about 5 minutes. Add 1 tablespoon oil to the skillet. Turn heat up to medium–low and using a measuring cup, ladle 1/3 cup batter into the skillet. If you are using a large skillet or a griddle, repeat once or twice, taking care not to crowd the cooking surface.
  3. Flip pancakes after bubbles rise to surface and bottoms brown, about 2 to 4 minutes. Cook until the other sides are lightly browned. Remove pancakes to a wire rack set inside a rimmed baking sheet, and keep in heated oven until all the batter is cooked and you are ready to serve.
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