real life test kitchen: buttermilk pancakes

We have a new habit on weekends: pancakes! I don’t know what took me so long to get into this griddlin’ groove, but the abundance of fresh fruit at the farmer’s market has inspired me. I’ve been using a basic recipe from Everyday Food that seems just about perfect. I kept it straight forward the past couple of weeks, and then went with a buttermilk twist on Sunday. I served them with strawberry compote that was a fresh replacement for maple syrup. The thing I have yet to master? Flipping them without getting messy — or burnt! I know I’m supposed to wait until the surface is nice and bubble-y, but sometimes that seems too late. Guess I could just turn down the flame? Any tips, I’d really appreciate them! And here’s link to the great recipe — it says it serves four but we manage to eat it all when there is just two of us. — Angela M.

From our partners
Susmita

Yes, turn down the flame. Also, a well-seasoned cast iron pan actually works better than nonstick Teflon.

Kristyn

I agree with Susmita. I made pancakes with my cast iron pan for the first time a few weeks ago and my pancakes came out perfect and delicious. I was delirious with pancake joy. No really!!

I usually cook them over medium, and wait for the bubbles to just start staying and not popping (I hope that makes sense!) and then flip. I use a wide flat slotted spatula, and flip quick, with confidence! When I flip them to slow, that is when they get all wonky. Also, oil the pan well and use the first pancake as a test/sponge, it seems to leave the perfect amount of oil for the successive pancakes.

kris10

My sweetie and I do buttermilk pancakes with fresh compote every Sunday morning! Wanna know what is so good with it? Sounds weird, but cottage cheese! Just drop some on top of the pancake and put that compote on top. It’s like strawberry shortcake! We have been having all kinds of fun making different fruit compotes as well, whatever is growing in our SoCal neighborhood, like loquats! Yummmm…

Agreed on the medium temp, the bubbles setting on top, the cast iron. I also, instead of cottage cheese on TOP of the pancakes, like to stir some into the batter (or my preferred option, ricotta)- it lightens up the batter and adds a heavenly texture. I wish my husband liked pancakes more, or I’d be making them every Sunday!

shelterrific » Blog Archive » five things we learned last week

[…] 5. For really fluffy pancakes, keep the heat low, use a cast iron pan and try one secret ingredient. Megan B says: “Instead of cottage cheese on TOP of the pancakes, like to stir some into the batter (or my preferred option, ricotta)- it lightens up the batter and adds a heavenly texture. I wish my husband liked pancakes more, or I’d be making them every Sunday!” Click here for a basic pancake recipe. […]

j

We made oven pancakes last Friday morning. I will never make stove-top pancakes again.

shelterrific » Blog Archive » post off: do you eat breakfast?

[…] up a smaller portion for breakfast. On weekends, I’ll indulge in more decadent treats like pancakes, cheese-filled omelets, French toast or the much loved breakfast burrito. While my choices vary […]

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