Red and I love leisurely breakfast on the weekend… so much that sometimes we have a couple courses of breakfast meals. Usually, since I am not too patient with waiting 30 minutes or an hour until something is ready (depending on what I will make); I will start off with a cup of coffee or orange juice and a tiny slice of this super duper Easy Banana Bread, that I may bake a few days prior to the weekends. And then I will start baking or making my second breakfast course. Pancakes are definitely one of my favorite meals, breakfast or dinners. I love these sweet and tangy Banana Sour Cream Pancakes; but I needed to use up my buttermilk in the refrigerator – and I happened to have a pint of blueberries and no ripe bananas.
These pancakes were hands down “out of these world”. Red was like, “Why haven’t we tried these sooner?” I shook my head in agreement. They were fluffy and light, not too sweet, pretty much “melt in your mouth”. They are a little bit flat, so if you’re looking for “cakey” pancakes – these are not for you. I didn’t change a thing about this recipe. I think they’re almost a cross between the “cakey” pancakes and crepes, but they were to die for. Definitely a big favorite at our house, and I will be making these again soon! I added blueberries to mine; and I am sure that they will be fantastic with other add-ins as well, like dried cranberries or other fruits, chocolate chips… the possibilities are endless! Happy eating!
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
3 tablespoons sugar
2 large eggs, lightly beaten
3 cups buttermilk
4 tablespoons unsalted butter, melted, plus 1/2 teaspoon for griddle
Heat griddle to 375 degrees if you use electric; or regular pan on the stove. Whisk together all of the dry ingredients in a medium bowl. Add all liquid ingredients; whisk to combine. Batter should have small to medium lumps. Do not over-mix – and leave those lumps alone. Don’t try to mix them into the batter.
Test griddle by sprinkling a few drops of water on it. If water bounces and spatters off griddle, it is hot enough. Brush remaining 1/2 teaspoon of butter onto pan or griddle. Wipe off excess with a paper towel.
Heat your oven to 200 degrees.
Using a 4-ounce ladle, about 1/2 cup, pour pancake batter, in pools 2 inches away from one 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. They will spread, make sure that you don’t over-crowd the griddle/pan.
Repeat with remaining batter, keeping finished pancakes on a heatproof plate in oven. Serve warm.
Yield: 9 6-inch pancakes
Recipe printed from Martha Stewart