Buttermilk Pancakes

March 30, 2011

A few weeks ago, I had the most incredible pancakes at Buttermilk Channel, a homey restaurant in Brooklyn that I’m quite fond of. They were sweet, buttery, extra fluffy and pretty much perfect so when I got home, I immediately searched for the recipe and found it! Thank you Google, The NY Post, Chef Ryan Angulo and Buttermilk Channel for enabling me to recreate these scrumptious pancakes in my pajamas over my itty bitty stove.

You mix a few dry ingredients together and you mix a few wet ingredients together and then you mix everything up. With exception of buttermilk (which I went out and bought), the ingredients are pretty basic and I had all of them on hand. In a pinch, you can make buttermilk by adding one tablespoon of vinegar (or another acid such as lemon juice) to one cup of whole milk and letting it sit for at least 5 minutes.

The recipe instructs you to let the batter sit for ten minutes so that your pancakes will be nice and fluffy. Pancake making can be frustrating because I always end up burning the first three or four. The key is for your griddle/skillet to be the right temperature. You also need to flip it at the right time. In theory, making pancakes isn’t complicated at all…so I think I’ll blame my finicky gas stove and my crappy skillets. If you have burners that cook evenly or a griddle with temperature controls, pancake making should not be difficult at all.

You do need a spatula. This website thoroughly explains how to flip a pancake. This recipe makes a pretty thick pancake so it takes a little longer to cook.

Good stuff.

I’m not gonna lie; they tasted more magical at the restaurant…but I was totally pleased with my home version.

It’s dessert for breakfast when you add some butter, real maple syrup and some powdered sugar. And it’s totally acceptable.

Add some fruit, nuts or chocolate chips to the batter and top with berries, whipped cream and all of those other things that go on pancakes. D likes to smear them with peanut butter. This recipe makes a ton of batter, so invite some friends over for brunch or plan on freezing some for later (I’ve also successfully stored and used 1 day old batter…it might even keep longer) I rarely follow recipes to the T, but  I didn’t tweak this one at all and I’ll make it again as written:

Buttermilk Pancakes

from Chef Ryan Angulo of Buttermilk Channel via the NY Post

  • 3 cups all-purpose flour
  • 2 tbsp baking powder
  • ⅓ cup sugar
  • 1 tsp salt
  • 3 tbs melted butter
  • 1 cup milk
  • 1½ cups buttermilk
  • 1 tsp vanilla extract
  • 3 eggs

1. Combine all dry ingredients. In a separate bowl combine all wet ingredients except the melted butter. Whisk till well-incorporated and smooth.

2. Add the wet ingredients to the dry ingredients and whisk gently. Add in melted butter. Let batter sit for 10 minutes at room temperature to aerate the batter so you have light, fluffy pancakes.

3. Cook on a well-greased griddle at medium heat till golden brown on both sides.

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