Everyone loves a great pancake. I've made many different pancake recipes over the years and unfortunately some are downright awful! When you take a treat and try to make it "healthy" in order to justify eating them more often, you usually end up with something you don't want to eat at all. There are few exceptions. In my mind, pancakes should be light and fluffy inside, slightly crisp on the outside and smothered in butter and maple syrup. We eat them 2-3 times a month. You want healthy pancakes? Get off my blog... they aren't supposed to be healthy, they're a treat. ;)
Maple Buttermilk Pancakes
1 1/2 cups flour
1 tsp. baking powder
1/2 tsp. baking soda
1 tsp salt
3 Tbsp. real maple syrup
3 Tbsp. real maple syrup
1 1/2 cups buttermilk
3 Tbsp. melted butter
2 eggs
1/2 tsp. vanilla
Combine dry ingredients in a mixing bowl and stir. Combine wet ingredients in a 2 cup liquid measuring cup, whisk until eggs are completely incorporated. Pour wet ingredients into dry ingredients and stir until combined. Avoid over-mixing as this can make the pancakes tough or rubbery. A well-seasoned cast iron pan is the best way to cook pancakes, in my opinion, as it doesn't need to be greased and maintains a consistent temperature. If you don't have one, use an electric griddle or your favorite non-stick pan on medium-low heat. Use approximately 1/2 cup batter per pancake. Flip the pancakes when the edges start to look dry. Be patient, it will take time to cook pancakes all the way through without burning them. Too high of a heat setting will result in dark cakes with under-cooked centers.
Leftovers? No problem! Cool pancakes and place them in a freezer bag. Throw in your freezer and heat up in your toaster for a convenient breakfast or snack. They're great spread with peanut butter and honey.
