I’m getting really into this big Sunday morning breakfasts thing. I made waffles a couple weeks ago, and I think this needs to be a new part of my weekly routine. There really is no better way to spend a cold weekend morning than making pancakes and eating enough of them to not have to think about another meal until 8pm.
Actually, it was also pretty great to spend a cold weekend morning hiking up in New Hampshire, but that’s not an everyday activity. So when that fails, pancake mornings are a good substitute.
First, in a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. Make a well in the middle, and pour in the buttermilk, eggs, and melted butter. Whisk from the middle to the outside until everything is just incorporated. Lumpy is OK – this is a thick batter.Heat a pan over medium-low heat and cook pancakes on one side until bubbles form, then flip and cook until steaming. Here’s an action shot of me in my element. I’m planning on wearing that same outfit to a bar tonight. Weekends are also for sweatpants. (PC: Erik Federman)Remove from pan, slather in butter, and douse in maple syrup. Proceed to split four servings of pancakes between two people and lay on the couch until you feel like you can move again.
- 2 cups flour
- 3 tablespoons sugar
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 1/4 teaspoons salt
- 2 1/2 cups buttermilk
- 2 eggs
- 3 tablespoons butter, melted
- In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
- Make a well in the middle and pour in buttermilk, eggs, and melted butter.
- Whisk together from inside to outside until fully incorporated, though still lumpy.
- Pour batter by the 1/3 cup into a pan over medium low heat. Cook until bubbles form, flip, and cook until steaming.
- Remove to plate and keep warm until serving.