Around 3 pm on Tuesday I realized that is was that most special of Tuesdays. The fattest and most pancakey Tuesday of them all. I remembered my entire elementary school sitting at long tables heaving under the weight of thousands of pancakes. And the smell of syrup and brown butter. I had planned on French Lentil Salad, but once those big, fluffy, buttery, sweet pancakes entered my brain, there was no other way.
Tara's Buttermilk Pancakes
Mix your dry ingredients together.
In a separate bowl, whisk your egg and oil together and add to the buttermilk. (I whisked my egg white separately and folded it in at the end, but this is optional.)
Stir together with your dry ingredients until there are no lumps. Let sit for at least ten minutes.
Heat a non stick pan over med/low heat. Add a pat of butter to melt. Add about a 1/4 cup of your mixture for each pancake. Flip when the entire surface is covered in bubbles. Fry the other side for a couple more minutes.
Keep warm in the oven while you make up the rest of the batter.
Serve with copious amounts of butter and syrup.
- 1-1/2 c. all-purpose flour
- 1 T. sugar
- 1 tsp. baking powder
- 1/2 tsp. baking soda
- 1/2 tsp. salt
- 1 + 1/2 c. buttermilk
- 1 large egg
- 2 T. canola or vegetable oil
Mix your dry ingredients together.
In a separate bowl, whisk your egg and oil together and add to the buttermilk. (I whisked my egg white separately and folded it in at the end, but this is optional.)
Stir together with your dry ingredients until there are no lumps. Let sit for at least ten minutes.
Heat a non stick pan over med/low heat. Add a pat of butter to melt. Add about a 1/4 cup of your mixture for each pancake. Flip when the entire surface is covered in bubbles. Fry the other side for a couple more minutes.
Keep warm in the oven while you make up the rest of the batter.
Serve with copious amounts of butter and syrup.
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