Comments on: The best buttermilk pancakes http://www.notderbypie.com/the-best-buttermilk-pancakes/ Get Comfortable in the Kitchen Mon, 06 Feb 2012 14:02:31 +0000 hourly 1 http://wordpress.org/?v=3.2.1 By: MandyK Cooks http://www.notderbypie.com/the-best-buttermilk-pancakes/comment-page-1/#comment-25 MandyK Cooks Mon, 29 Oct 2007 01:43:00 +0000 http://www.notderbypie.com/?p=10#comment-25 With the whipped egg whites, Rivka, these remind me of the Passover pancakes my mother made from a recipe on the matzah meal box. Whipping the egg whites with a hand-cranked beater was so much trouble though, I think we had them only twice.<br/><br/>I, too, wear my pastry chef's toque too rarely but nevertheless do keep buttermilk in my fridge. Just a quart suffices to always have my favorite "wet" ingredient on hand. And, fortunately, I've discovered that it lasts for months.<br/><br/>So I always have it for pancakes. I'll have to try yours now but our household recipe is a bit simpler. We call it "Sam's Pancakes," as we first tasted them when we dropped in on my cousin Sam and his wife Laura one sunny Sunday in Springfield, Virginia. But Sam took them from "Cooking Light" magazine.<br/><br/>That means, yes, they are low-fat. Still delicious, though, and simple and, like yours, toothier when wheat flour is sub'ed for up to half the total. (My kids and husband, however, prefer all white -- alas.)<br/><br/>SAM'S (Low-Fat) PANCAKES <br/>[makes about 1 doz. CD-sized flapjacks]<br/><br/>2 c flour<br/>2 T sugar<br/>1 tsp baking pdr<br/>1/2 tsp baking soda<br/>3/4 tsp salt<br/><br/>1 c buttermilk<br/>1 tsp veg. oil<br/>1 egg, beaten<br/><br/>[for crepe-style thin, add up to 1/2 c skim milk]<br/><br/>Whisk or fork together dry ingredients. Add wet. Fry up -- in butter if you dare! With the whipped egg whites, Rivka, these remind me of the Passover pancakes my mother made from a recipe on the matzah meal box. Whipping the egg whites with a hand-cranked beater was so much trouble though, I think we had them only twice.

I, too, wear my pastry chef’s toque too rarely but nevertheless do keep buttermilk in my fridge. Just a quart suffices to always have my favorite “wet” ingredient on hand. And, fortunately, I’ve discovered that it lasts for months.

So I always have it for pancakes. I’ll have to try yours now but our household recipe is a bit simpler. We call it “Sam’s Pancakes,” as we first tasted them when we dropped in on my cousin Sam and his wife Laura one sunny Sunday in Springfield, Virginia. But Sam took them from “Cooking Light” magazine.

That means, yes, they are low-fat. Still delicious, though, and simple and, like yours, toothier when wheat flour is sub’ed for up to half the total. (My kids and husband, however, prefer all white — alas.)

SAM’S (Low-Fat) PANCAKES
[makes about 1 doz. CD-sized flapjacks]

2 c flour
2 T sugar
1 tsp baking pdr
1/2 tsp baking soda
3/4 tsp salt

1 c buttermilk
1 tsp veg. oil
1 egg, beaten

[for crepe-style thin, add up to 1/2 c skim milk]

Whisk or fork together dry ingredients. Add wet. Fry up — in butter if you dare!

]]>