Buttermilk Pancake Recipe

This special buttermilk pancake was made in celebration of Erin's February birthday.

Pancakes, flapjacks, hot cakes...no matter what you call this breakfast staple, the secret to these fluffy treats is definitely a little chemistry in the batter. So warm up that griddle you store in the back of the pantry and give this simple recipe a try. Get the kids in the kitchen this weekend and start flipping hot cakes. Thrown in a small chemistry lesson without them knowing it and talk about the science of cooking with leaveners---baking powder and baking soda. Anything that makes bubbles in my kitchen usually gets undivided attention. You'll have time later to read the paper or check your e-mail. Plus you get to eat your yummy science experiment!

Before I even dreamed of attempting homemade waffles, breakfast scones, or omelets, buttermilk pancakes were a Sunday morning tradition at our house. The choices have grown a bit over the years: plain, blueberry, chocolate chip, or banana walnut--round, heart-shaped or Mickey Mouse shaped (for the little ones). Once the decision is made, all you have to do is wait patiently by the griddle. This is often hard, even for adults; so bacon or sausage is kept nearby to stave off morning hunger pains. Pancakes are served with softened butter and warmed maple syrup. The little ones usually prefer Hungry Jack or Aunt Jemima; but rarely does a adult turn down the real thing. If there happens to be heavy cream in the refrigerator, you can also top your selection with whipped cream and fresh berries. 

Weekend pancake making is one of my favorite kitchen traditions with kids; and I've never met a child who didn't find flipping their own flapjack a major accomplishment. They will literally stand in line by the griddle just to have a turn. It's the little things in the kitchen that I hope they remember. Beware--once they have mastered mixing and flipping, you'll never do it alone again until they're lazy, grumpy teenagers. They eat pancakes, but the thrill is gone having to cook their own.

Sweet memories of breakfast in bed courtesy of my oldest son.
We actually got to choose from a menu!

Chris even copied the recipe down...notice he underlined baking powder
and that he remember to wait until the bubbles appeared before he flipped.
Priceless!

My grandmother taught me how to flip what she called hot cakes cooked in a cast-iron skillet. She usually overcooked them, and they always gave me a stomach ache before school (wasn't a big breakfast eater then either), but I didn't care. I just loved standing beside her at the big gas stove pretending to cook.

My maternal grandmother lived with us for years. She was my favorite grandparent, and always took the time to teach me. Wish I had paid more attention to tatting and quilting lesson, but I did pay attention in the kitchen. I have enjoyed passing her technique on to my little nieces and nephews, first in my mother's kitchen, and now in mine. As soon as they spy me mixing batter made with buttermilk, they each pull up a stool or chair and ask to help--just like I did as a kid. I let them break the egg, measure the buttermilk, and stir it all together. They're allowed to get close enough to the griddle to design and flip their creations, but still be safe. Wigglers that they are, they're never left unattended. It's that one-on-one with Aunt Debbie in her kitchen that I hope they will remember when they pass the pancake turning lesson on to their kids.

While the adults sip hot coffee and try to wake up, the kids anxiously wait for their first bubbles to appear and then begin to POP. With much ceremony, occasional applause, and lots of squeals, they do their first flip. I sometimes offer a little assistance holding the pancake turner, just to make sure it's a reasonably successful first attempt. I won't lie--it's usually messy, and often the pancakes aren't really round--but kids don't care. Besides, with all that love and attention, they always taste great.

This recipe has been in our family over 50 years, so it has definitely stood the test of time...and fed a lot of hungry kids!

Stir gently with a fork just until mixed...this one is almost done---just needs a few more stirs.
Don't over mix the batter or your pancakes will be flat and tough.
You just want to make sure there are no big lumps of flour left.
You aren't looking for a smooth, cake-like batter.

Bubbles will begin to appear (chemistry in action)and the pancake edges start to cook.

It's fun to make shapes, just be sure to spray the inside of the cookie cutter
with cooking spray so the pancake will release.

Bubbles appearing and popping mean the leaveners are doing their job and it's time to flip.
Carefully remove cookie cutter.

Add fresh blueberries, chocolate chips, or bananas and walnuts
immediately after pouring the batter onto the griddle.

Add food coloring to batter for rainbow pancakes---a favorite with the kids.

Our newest addition 2012---Rainbow Pancakes.

 Plain buttermilk pancakes for the adults,
ready to top with softened butter and warmed maple syrup.
Unfortunately, these were claimed before I could take a photo!

Buttermilk Pancakes
Makes 6

1 cup buttermilk
1 large egg
1/4 teaspoon baking soda
1 cup all-purpose flour
1 tablespoon sugar
1 teaspoon double-acting baking powder
1 teaspoon salt
Cooking spray

Preheat griddle to 350°F. Lightly spray with cooking spray and wipe any additional off with paper towel. Do this even if your griddle is non-stick. When hot enough, drops of water will instantly sizzle and disappear on the griddle.

Pour buttermilk into a Pyrex measuring cup and add baking soda. Stir with fork and let sit until the baking soda starts to react to the acid in the buttermilk. Bubbles will begin to form.*

Add flour, sugar, baking powder and salt to a separate bowl and whisk to blend. Add egg to buttermilk mixture and mix. Pour liquid into flour and stir gently with a fork. You want to blend the wet and dry ingredients; you aren't looking for a completely smooth batter--just a well-blended one. 

With a small ladle or measuring cup, pour batter onto pre-heated griddle. Add extras at this point. When top side of batter starts to create bubbles that pop, use a wide pancake turner and flip. Now watch as the pancakes puff up...I love this part.*

Pancakes are done when sides are dry and bottom is golden. The key to fluffy pancakes is to not turn until a few of those top bubbles pop. And never press down on your pancakes to make them cook faster--blasphemy!

Serve hot off the griddle topped with soft butter and warm maple syrup. Or top with fresh fruit or warm preserves and whipped cream for an extra special breakfast. 

Enjoy!

This is an excellent quick read about the science of leaveners, which will explain to the kids why those bubbles appear in the buttermilk and in the pancakes. Children love this kind of stuff and you may even learn something along with them--I did!

 *http://chemistry.about.com/cs/foodchemistry/f/blbaking.htm  

Happy February Birthday Erin!