Buttermilk Pancakes
Brenda didn’t like to explore unfamiliar places in NYC … unless … it was part of a running route or involved food.
My first brunch experience in NYC is also the earliest memory I have of Brenda venturing outside of her Wall Street bubble. She invited me to a girls’ brunch at Clinton Street Baking Company. I was told they served the best pancakes in the city and we had to arrive an hour before they opened their doors to beat the rush.
Once seated, each of us ordered a different flavored stack of pancakes. We rotated the plates between the four of us. Each stack was heaven. It was then that I understood why Brenda would go out of her way for delicious food.
Buttermilk Pancakes
Set non-stick skillet or griddle to medium heat.
While heating, add the following to a mixing bowl:
2 cups flour
1 Tbsp baking powder
1/2 tsp salt
1/4 cup sugar
Sift dry ingredients together.
Note, little lumps add to the final pancake's texture.
Stir in:
2 cups buttermilk
2 eggs
2 Tbsp oil
Grease heated skillet or griddle, spoon batter onto the cooking surface. As it cooks, bubbles will form on the pancake's surface. Turn the pancake after the first bubbles burst. Cook about 2 minutes on the other side and then remove from the cooking surface. Serve hot.
Brenda’s Tips:
Serving Size: 18-20, 4” pancakes.
No buttermilk? Make a good substitute by first adding 2 Tbsp of lemon juice to a container and then add enough milk to make two cups. Let stand for 5 minutes and use in place of buttermilk.
Brenda likes to set cooked pancakes on a cooling rack as she cooks the batch. This keeps the surface from getting steamed from stacking on a plate.
For fluffy pancakes: separate the eggs, adding the yolks to the batter in place of the whole eggs. Whip the whites until stiff peaks form and then fold into finished batter.
Window to B’s Kitchen…
When to flip a pancake:
