Joy of Cooking Buttermilk Pancakes with bacon.
I think this is the way buttermilk pancakes were prepared in the original Joy of Cooking. (The current recipe is fine too.) Anyway, the result can’t be beat, especially if you have some good quality buttermilk. Makes 10-12 four-inch pancakes.
Ingredients:
1 ½ c all purpose flour
3 T white sugar
1 t baking soda
½ t baking powder
1 t salt
1 ½ c (or more) buttermilk, preferably full fat like our local favorite from Argyle Cheese Farmer
2 eggs, separated into whites and yolks
1 t vanilla extract
3 T melted butter
Neutral oil, for skillet
We like to add a sunny-side up egg and season it with salt, pepper and tabasco before pouring on the syrup.
Method: combine dry ingredients in one bowl and the buttermilk, egg yolks, vanilla extract and melted butter in a separate bowl (can be smaller). Stir in melted butter last so it won’t cook egg yolks. Pour the wet mixture into a well in the dry ingredients and mix thoroughly.
Beat the egg whites into stiff peaks and fold into batter; mix thoroughly but gently so as to keep the pancakes light and airy. Heat a nonstick skillet to 350 degrees (the point at which a drop of water sizzles) and wipe on just a bit of oil. Use a quarter cup measure to pour batter into skillet; keep to the edges as the batter will expand. A 12-inch skillet will hold about 4 pancakes which will probably overlap a bit at the inner edges. Note: depending on the thickness of your buttermilk you might want to add a bit more buttermilk, milk or water so the pancakes will expand in the skillet and cook evenly.
Cook the pancakes until the tops turn from glossy to matte and flip carefully to cook the other side. Cook for another minute then transfer pancakes to serving plate, or keep warm in a 200 degree oven if you like. Serve Joy Buttermilk Pancakes with maple syrup.
