Good morning! We had a leftover partly used quart of buttermilk lurking in the back of the fridge when the family was in for Christmas. Google brought up this recipe from the NY Times–and hooray– we used up that buttermilk! And got a few stacks of really fluffy pancakes in the process. They were yummy- light and airy. I think we’ll be seeing these pancakes around here a lot ahead…
NY TIMES BUTTERMILK PANCAKES
2 cups flour
2 tab. sugar
3 tsp. baking powder
1 1/4 tsp. salt
2 1/2 cups buttermilk
3 tab. melted butter (or canola oil)
Whisk together the flour, sugar, baking powder and salt. Then whisk in the buttermilk, eggs and melted butter.
Cook the pancakes over medium heat on a grill pan sprayed with cooking spray. Use about 1/3 cup batter for each pancake and cook 3 or 4 minutes on each side until they are nicely browned.
Keep warm in a 200 degree oven if you’re collecting pancakes to feed a crowd. Enjoy!!
Charlotte my pancake helper!