So with all the crème fraiche lying around, I was bound to make some more butter, and with that comes the buttermilk and with that, well, Cherub wanted pancakes. I can’t say no to her sweet little face. Well, I can sometimes. OK, a lot of times. But today is a yes kind of day. So fresh buttermilk pancakes for lunch? You got it little sister.
And for me? It’s really just an excuse to eat more butter. Besides, Warren says it’s good for me.
Buttermilk Pancakes, inspired by James Beard’s recipe in American Cookery
2 c all-purpose flour
1 1/4 t baking soda
1 t salt
3 T sugar
2 c buttermilk (homemade, if you can)
3 eggs, seperated
2 t vanilla
1/4 c butter, melted
Whisk the flour, baking soda, salt and sugar together in a large bowl. Whisk together the buttermilk, egg yolks and vanilla. Add and mix well with the dry ingredients. Beat in the butter and mix until smooth. Beat the egg whites until they have stiff peaks, then fold into the batter gently.
Ladle the batter into a hot pan or griddle and cook until the edges of the pancake are just starting to dry, most of the bubbles on top have popped and the bottom is golden brown. Flip and brown the other side.
Serve with all that Snowville Creamery butter and some good Ohio maple syrup. Speaking of which, fresh batches of syrup will available March 5th at Flying J Farm at the annual Maple Sugaring event. Bring the kids for a demonstration on how syrup is made and stay for a pancake lunch.
Playlist included Thirteen, by Big Star.