Buttermilk Pancakes Recipe
I’m basically obsessed with all the recipes in her book, because hellloooo we’re Show Me the Yummy: Easy Recipes for Yummy Food, so obviously, her book fits right into what we believe in. Although I’m obsessed with all her recipes, the one that really caught my eye, Now. Don’t judge me, but I’m typically not a huge pancake fan. I don’t know what’s wrong with me.
Her buttermilk pancakes were really speakin’ to me (they just looked oh so fluffy and delish in her photos) and ohhhh my gosh, they did NOT disappoint. Before we talk pancakes, I wanted to tell you a little bit more about Phi and her freaking amazing book. First of all, Phi is literally one of the sweetest people in the entire world. I only met her a few months ago, but she’s one of those people you instantly connect with and feel like you’ve known forever.
Then, just two nights ago, we had the opportunity to go to the launch party for her cookbook and sample NINE different recipes from the book. After the party, I ran to the grocery store, and the next morning whipped up a batch of her Buttermilk Pancakes. You guys. I’m telling you. Trevor and I are not pancake people at ALL, but we were seriously blown away by these pancakes.
They’re simple, they’re sooooo fluffy, they’re full of buttery flavor, and they’re the perfect vessel for all your fave pancake toppings. All you need to do is whip up a quick batter: flour, sugar, baking soda, salt, egg, buttermilk, vanilla, and butter and cook ’em up on a hot skillet.
From start to finish it, it probably took me 15 minutes to make these bad boys. Once they’re cooked, you can top them with whatever you want! Today, I garnished these Buttermilk Pancakes with a hearty scoop of peanut butter, fresh berries, a little granola, and a hefty pour of pure maple syrup. The result is perfectly sweet, incredibly fluffy, amazingly addicting, classic Buttermilk Pancakes. You guys. You need her book. So proud of you, Phi!
Add blueberries to the batter. Heat some butter or oil in a skillet or on the frying pan over medium heat. Put ¼ cup of batter into the skillet. Cook each side for about 2-3 minutes or until you see that it is golden brown. Serve immediately with desired syrup. To create your own pancake mix, measure several batches of the dry ingredients. Keep stored in air-tight container. Shake to combine before using the pancake mix.
This is one of those cookbooks you can enjoy reading as much as trying the recipes. It is written by Edna Lewis and Scott Peacock, both well-known and accomplished Southern cooks. The unique component of this cookbook is Edna's specialty for Virginia country cooking and Scott's inventive blending of new tastes with the Alabama foods he grew up on, liberally seasoned with Native American, Caribbean, and African influences. The result is an entertaining and wonderful collection of Southern cuisine.
It is a cold fish salad. The original recipe came from a hundred year old cookbook which Edna and Scott updated. The recipe is on page 72 of the cookbook. I rarely make pancakes for breakfast. But when I ran across their recipe for Buttermilk Pancakes, I caved in! Folks, these pancakes are to die for!
Put the flour, salt, and baking soda in a mixing bowl and whisk briefly to blend. In a separate mixing bowl, whisk the buttermilk and egg and then add the melted butter. Dump the dry ingredients into the wet ingredients and whisk until the batter is well blended and there are no large lumps. Heat a skillet or griddle over medium heat and grease lightly with a little butter. Spoon out batter onto hot griddle for each pancake and cook until bubbles appear on top. Flip the pancakes and cook 30 seconds longer.
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