It just so happens that Jason's parents are visiting this weekend, so as an early Mother's Day gift, I will be making his mom the fluffiest pancakes in the world. I realize you want to come over to have some so I copied you on the recipe. (see below) Meanwhile, Jason already had pancakes with his parents today at IHOP. Let's see if I can beat the competition.
Here's the recipe (courtesy of my friend Christina in Illinois)
To rock your weekend, do this:
the fluffiest buttermilk pancakes in the world
Recipe from Christina Haun Fitzgerald 6/12/09
2 cups flour
2 Tbs. sugar
1/2 tsp salt
1 tsp. baking powder
1/2 tsp. baking soda
2 cups buttermilk
1/4 cup sour cream
2 large eggs
3 Tbs. unsalted butter (melted and cooled slightly)
1-2 tsp. veggie oil
whisk flour, sugar, salt, baking powder, baking soda together in medium bowl. whisk buttermilk, sour cream, eggs, and melted butter in another bowl. Add wet ingredients to dry ingredients, gently stir until just combined (batter should remain lumpy w/few streaks of flour). Allow batter to sit 10 minutes before cooking.
Heat 1 tsp oil in nonstick skillet over medium heat until shimmering. using paper towels, wipe out oil, leaving thin film. using 1/4 cup measure out batter into pan. cook until edges set, first side is golden brown and bubbles just beginning to break, 2-3 minutes. flip pancakes and cook until second side golden brown, 1-2 minutes longer. serve immediately.
note from me: this is a cooks illustrated recipe. it is usually important to follow directions closely to get the best result
Here's the recipe (courtesy of my friend Christina in Illinois)
To rock your weekend, do this:
the fluffiest buttermilk pancakes in the world
Recipe from Christina Haun Fitzgerald 6/12/09
2 cups flour
2 Tbs. sugar
1/2 tsp salt
1 tsp. baking powder
1/2 tsp. baking soda
2 cups buttermilk
1/4 cup sour cream
2 large eggs
3 Tbs. unsalted butter (melted and cooled slightly)
1-2 tsp. veggie oil
whisk flour, sugar, salt, baking powder, baking soda together in medium bowl. whisk buttermilk, sour cream, eggs, and melted butter in another bowl. Add wet ingredients to dry ingredients, gently stir until just combined (batter should remain lumpy w/few streaks of flour). Allow batter to sit 10 minutes before cooking.
Heat 1 tsp oil in nonstick skillet over medium heat until shimmering. using paper towels, wipe out oil, leaving thin film. using 1/4 cup measure out batter into pan. cook until edges set, first side is golden brown and bubbles just beginning to break, 2-3 minutes. flip pancakes and cook until second side golden brown, 1-2 minutes longer. serve immediately.
note from me: this is a cooks illustrated recipe. it is usually important to follow directions closely to get the best result
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