Bette’s Buttermilk Pancakes

 

 

 

 

 

 

 

 

 

 

Where has this week gone? This is the first time since Lizzie’s been around that I’ve actually thought that. Usually, the weeks seem to go by slower than I’d like, and I almost always think that it’s Friday when it’s really only Thursday. Maybe because we have a whirlwind weekend approaching for which I’ve been preparing that it’s gone faster….I really do like being busy, and I tend to get way more done when I have more going on- kinda ironic how that works.

 

 

 

 

 

 

 

 

 

Bette’s Oceanview Diner is  about a 5 minute drive from my place, and I have yet to try it. What’s up with that?! It is insanely popular and has quite the following. I saw this cookbook at the Berkeley library, so I thought that in case I never get my booty  over to that hoppin’ place,  I better at least try to make some of their pancakes at home. These are perfect for a lazy Saturday. Super easy to whip up and just an all-around reliable buttermilk pancake. I added some vanilla to give them a bit of a sweet edge. But, you could also try half the amount of almond extract, or omit it altogether. And, of course, top them with whatever you like! We didn’t have any syrup on hand (so sad) so I found some whipped cream and jam in the fridge. I’m sure these would also be excellent with a dollop of peanut butter and a sprinkle of chocolate chips :)

 

 

 

 

 

 

 

Buttermilk Pancakes, adapted from The Pancake Handbook

2 cups all-purpose flour
2 tablespoons sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon baking soda
2 eggs
2 cups buttermilk
1/2 cup milk
1 teaspoon vanilla extract
1/4 cup unsalted butter, melted

In a large bowl, combine the flour, sugar, baking powder, baking soda and salt. In a separate bowl, lightly beat the eggs, buttermilk, milk, vanilla and butter. Add the liquid ingredients to the dry ingredients all at once, stirring just to blend. The batter should be slightly lumpy and quite thick. Let the batter rest for 5 to 10 minutes.

Heat a lightly oiled griddle or heavy skillet over medium-high heat (375 degrees on an electric griddle). Portion 1/4 cup measures of batter onto the hot griddle, spacing them apart. Cook for 2 to 3 minutes, until bubbles cover the surface of the pancakes, and their undersides are lightly browned. Gently turn the over and cook for about two minutes more, until the other sides are browned.