Fluffy Buttermilk Pancakes

DSC04794


The last seven days have been frustrating and painful. My back gave out right before an all hands meeting last Thursday. I tried to play it off and pretend that I was ok. Luckily, I work with some amazing people and they wheeled me to a bench so I could lay down. They stayed with me for a while and even went to the drug store to buy some lidocaine patches.

Tim and my parents took such great care of me. From literally picking me up and gently putting me down, to making/buying food, etc. I’m so grateful to have such amazing support.

So… that’s why I’ve been so behind with the posts!

These super fluffy buttermilk pancakes have been top of mind though and I wished someone would make them for me. The pictures aren’t that great, so I’ll need to redo them.

Just kidding – it’s just an excuse for me to make them again… that is… when I can get up and stand for more than a few minutes anyway…


DSC04816


FLUFFY BUTTERMILK PANCAKES

INGREDIENTS (serves 4, cook time varies) – recipe adapted from Joanna Gaines, Magnolia Table

  • 2 cups all purpose flour
  • 2 tbsp granulated sugar
  • 1 tbsp baking powder
  • 2 tsp baking soda
  • 1/2 tsp salt
  • 2 cups buttermilk
  • 2 eggs
  • 1 tbsp vanilla extract
  • 1/2 cup vegetable oil

PREPARATION

  1. In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
  2. Add buttermilk, vanilla extract, oil, and eggs. Mix until well combined.
  3. Set bowl aside and let stand for about 20 minutes. Batter will get fluffy.
  4. Over medium-high heat, using a large skillet, add oil.
  5. Pour desired amount of batter onto skillet. I do one at a time, which really isn’t efficient. If you decide to do multiple pancakes at once, make sure they don’t touch.
  6. Cook until lightly brown at the bottom and top is bubbly, which should be about 2 minutes.
  7. Flip, carefully. I tend to mess this part up, but it’s still good. Oh well. Cook until it’s lightly brown.
  8. Before cooking each pancake, make sure you add more oil.
  9. Serve with butter and maple syrup. The batter isn’t sweet, so you will need maple syrup to give it that extra flavor!

Tim just asked me about these pancakes and when I will make them again. Definitely once my back returns to normal, he can have as many of these pancakes as he wants!


DSC04860

Leave a comment