FLUFFY BUTTERMILK PANCAKES

As my good friend Martha over at Menagerie tells me, storm days are perfect “CAVE” days. Days to just snuggle in and do nothing or better yet ONLY what you WANT to do! Today is one of those days as we batten down the hatches for what they tell us will be a “significant late season storm“. The temperature has dropped almost 20 degrees and the wind is blowing almost 60 miles an hour so I decided brunch was in order – a comfort brunch that is. Hot, fluffy buttermilk pancakes! Hubby likes to top them with molasses, but I love my homemade maple syrup.
The key to fluffy pancakes is not to over mix the batter.
Do NOT beat it smooth. You should have some small lumps.

FLUFFY BUTTERMILK PANCAKES
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
3 tablespoons sugar
2 eggs, lightly beaten
1 1/2 cups buttermilk
2 tablespoons unsalted butter, melted

  • Heat griddle to 375 degrees.
  • Sift together flour, baking powder, baking soda, salt, and sugar into a medium bowl.
  • Add eggs, buttermilk, and 4 tablespoons butter; whisk to combine. Batter should have small to medium lumps.
  • Using a 1/2 cup measure, pour pancake batter about 2 inches away from each other.
  • When pancakes have bubbles on top and are slightly dry around edges, about 2 1/2 minutes, flip over.
  • Cook until golden on bottom, about 1 minute.
  • Repeat with remaining batter, keeping finished pancakes warm.
  • Serve with homemade maple syrup.

Maple Syrup
1 cup white sugar
1 cup light corn syrup
1 cup dark brown sugar, packed
scant 1 cup water
1 teaspoon PURE vanilla extract
2 tablespoons maple extract

  • Combine all ingredients in a medium saucepan.
  • Bring to a slow boil.
  • Simmer gently 5 minutes.
  • Remove from heat and cool 5 minutes.
  • Store in refrigerator.

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