Monday, March 9th, 2009
Paz Edwards Copyright © 2009 All rights reserved
"Jason, these are pretty good," Ashley licked her lips then took another bite of her pancakes with gusto. "I didn’t know you cooked."
"It’s hardly cooking, darling." He attacked his pancakes with the same enthusiam. After a marthon lovemaking session, they’d satisfied their carnal hunger and now needed to take care of the hunger that stirred in their stomachs.
Buttermilk Pancakes
Ingredients:
2 eggs
2 cups all-purpose flour, sifted
2 Tbs. sugar
2 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
2 1/2 cups buttermilk
4 Tbs. (1/2 stick) unsalted butter, melted
1/2 tsp. vanilla extract
1 to 2 Tbs. vegetable oil or nonstick cooking spray
Maple syrup for serving
Directions:
In a bowl, using an electric mixer, beat the eggs on medium speed until frothy. Add the flour, sugar, baking powder, baking soda, salt, buttermilk, melted butter and vanilla. Stir just until the batter is smooth and no lumps of flour remain; do not overbeat.
Heat a griddle over medium-high heat until a few drops of water flicked onto the surface skitter across it. Lightly grease the griddle with vegetable oil, or spray with nonstick cooking spray.
Pour about 1/3 cup of the batter onto griddle. Cook until bubbles form on top and the batter is set, about 2 minutes. Using a spatula, flip the pancakes. Cook until golden brown on the other side, about 2 minutes more.
Keep warm until all the pancakes are cooked.
Repeat with the remaining batter, adding more oil to the griddle as needed. Serve with maple syrup.
Makes 12 pancakes; serves 4.
In a bowl, using an electric mixer, beat the eggs on medium speed until frothy. Add the flour, sugar, baking powder, baking soda, salt, buttermilk, melted butter and vanilla. Stir just until the batter is smooth and no lumps of flour remain; do not overbeat.
Heat a griddle over medium-high heat until a few drops of water flicked onto the surface skitter across it. Lightly grease the griddle with vegetable oil, or spray with nonstick cooking spray.
Pour about 1/3 cup of the batter onto griddle. Cook until bubbles form on top and the batter is set, about 2 minutes. Using a spatula, flip the pancakes. Cook until golden brown on the other side, about 2 minutes more.
Keep warm until all the pancakes are cooked.
Repeat with the remaining batter, adding more oil to the griddle as needed. Serve with maple syrup.
Makes 12 pancakes; serves 4.
March 9th, 2009 at 2:33 am · Link
These sound yummy. I think buttermilk always makes pancakes, scones and cakes more interesting.
March 10th, 2009 at 8:03 am · Link
Hi there Shelley: Yes, the buttermilk does seem to make a difference.
Thanks for stopping by.
Paz