Buttermilk Pancakes (2)

I made a new pancake recipe this morning for the kids, and I really liked them. Their pancakes were heart-shaped in honor of Valentine's Day.



Buttermilk Pancakes

3 tbsp. unsalted butter, melted & cooled slightly
9 oz. (2 cups) unbleached all-purpose flour (I used 1 c. each all-purpose & whole wheat)
1/4 cup sugar
2 1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. kosher salt (or 1/4 tsp. table salt)
2 cups buttermilk
2 large eggs

1. In a large bowl, whisk the flour, sugar, baking powder, baking soda, and salt. In a medium bowl, whisk the buttermilk and eggs. Pour the wet ingredients into the dry ingredients. Whisk gently until the dry ingredients are almost incorporated; stop before the batter is evenly moistened.

2. Add the melted butter and mix just until the batter is evenly moistened (there will be small lumps still). Let the batter rest while you heat the griddle.

3. Heat a griddle or large skillet over medium heat (or set electric griddle to 375º) until drops of water briefly dance on the surface before evaporating. Lightly oil the griddle.

4. Working in batches, pour 1/4 cup of the batter onto the griddle for each pancake. Let cook until bubbles rise to the surface & the edges look dry. Check the underside of the pancake to make sure it's nicely browned, then flip. Cook until the 2nd side is nicely browned, too.

*If desired, you can transfer the cooked pancakes to a baking sheet and keep warm in a 200º oven while you finish making the pancakes. Cooked pancakes will keep for up to 2 days in the refrigerator and up to 1 month in the freezer. Reheat in the microwave, or defrost overnight in the fridge, and reheat in a 350º oven for 5 minutes.

Why I love it? Well, my 6 year old just told me this as I was typing... "Thank you, I love these pancakes! They're my favorite type ever!" (as he was helping himself to pancake #3 and 4). They're healthy, delicious, and use ingredients I normally have on-hand.