Pancakes are a Saturday morning tradition at our house, and they are my husband’s kuleana (right and responsibility) – so much so that when he was going to be away for a while, he cooked up several batches and froze them so he and my son could eat his pancakes by video chat every week. Well, after a couple of months, we finally ran out, and it was time for Mommy to make the pancakes. So I figured I’d try the League’s basic Buttermilk Pancakes, on page 31 of Aloha Days Hula Nights, in the Breakfast – Griddle section.
Pancakes are pancakes, but these were delicious – a thin batter that fried up to crispy-on-the-outside-soft-on-the-inside perfection in no time. I really enjoyed the flavor and texture, and there were no complaints from my son. Thank you, Aloha Days Hula Nights – he didn’t notice the difference!
PS: If you don’t have buttermilk on hand, make it – for each cup of buttermilk, use just a tablespoon of lemon juice or vinegar plus enough milk to make 1 cup, then let it sit for five minutes or so.
PPS: If you do have buttermilk on hand (or buy it for these pancakes), don’t make the mistake I did when I first bought buttermilk years ago – I sniffed it and immediately threw it out; did it again the next week; and by the third week I realized it wasn’t sour, it was supposed to be that way!
Perfect pancakes for a beautiful Hawaiian Saturday…
- 2 eggs
- 2 tablespoons butter, melted
- 2 cups buttermilk
- 1/2 cup whole milk
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 1/2 teaspoons baking powder
- 1 teaspoon salt
- 2 to 3 tablespoons granulated sugar
Heat a large pan over medium heat. lightly beat eggs in a large bowl. Stir in melted butter, buttermilk, and milk. In another bowl, stir together flour, baking soda, baking powder, salt, and sugar. Add dry ingredients to wet ingredients in three parts, folding gently without over mixing.
Scoop out batter making 3 or 4-inch pancakes on hot griddle. When bubbles appear evenly in pancakes and edges are slightly dry, turn to cook other side a few minutes. Total cooking time should be about 4 to 5 minutes. Remove to plate and keep warm while cooking remaining batter. Serve with butter and syrup.
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