Perfect Buttermilk Pancakes

A lazy weekend morning with a plate of warm pancakes is a rare gift these days, and one of the things I look forward to most. My mom made the best pancakes I've ever tasted, a recipe she received from an old friend many years ago. Unfortunately, one batch makes enough pancakes to feed twenty hungry duck hunters on a cold October morning, and no matter how I've tried there just isn't a good way to cut the recipe and have the same quality product. I will admit, this isn't quite the same as our family recipe, but it's a very close second and you won't need to invite the entire neighborhood to your house to help eat leftovers.

To help boost the nutritional value of this weekend treat, this is a healthy cooking blog after all, I've substituted white whole wheat flour in place of all-purpose flour. White whole wheat flour is a whole grain flour and boasts the same nutritional content of traditional whole wheat.  However, it is made from a lighter wheat giving it a lighter color and flavor making it a good whole grain substitute for cooks who are not accustomed to cooking with whole wheat flours. You should be able to find this among the flours at your local grocer or health food store, but if it's not available substitute 3/4 cup all-purpose flour and 1/2 cup whole wheat flour in this recipe. These pancakes are comparable in calories to commercial pancake mix, but with the added benefit of 32 grams of whole grain per serving; adults should strive to eat a minimum of 48 grams of whole gains daily. Besides, these are far more delicious than any pancake that comes from a box.

The secret to this recipe is buttermilk. Contrary to what you may have heard, buttermilk is not high in fat, nor does it contain excess butter. Traditionally buttermilk was the liquid that remained after churning butter, but most commercially available buttermilk is actually lowfat milk with a bacterial culture added to it. The bacteria ferment lactose (milk sugar) to produce lactic acid which in turn breaks down some of the protein in the milk. The result is a thick, slightly sour tasting dairy product that can be used to add flavor to foods like salad dressing, to tenderize meats prior to breading, and in this case to act as a leavening agent to add extra fluff to cakes and other baked goods.

The other key to making a good pancake is in how you fry it. The whole point of buttermilk pancakes is they are fluffier than your typical pancake. While these fry, avoid the temptation to check the pancakes for browning. Pancakes are ready to flip when the bubbles that form along their edges pop on their own. Flip them once and only once, and whatever you do don't squish them with your spatula! Enjoy!

Perfect Pancakes, Serves 6
1 whole egg
1 egg white
1 Tbsp baking powder
1/2 Tbsp baking soda
2 1/2 Tbsp vegetable oil
1 Tbsp sugar
1/2 tsp salt
1 1/4 cup white whole wheat flour
1 pint buttermilk

Preheat your griddle or frying pan to medium high heat or 350 degrees. Meanwhile, mix eggs, baking powder, and baking soda with a whisk and let stand for 2-3 minutes; mixture will become quite foamy. Add oil, sugar and salt. Alternate adding flour and buttermilk, stirring well after each addition. Spray griddle with non-stick cooking spray and ladle 1/4 cup of batter for each pancake. Cook until bubbles form and pop along edges, flip, and enjoy warm with a little butter and maple syrup.

For an added treat or special occasion, try dropping a few berries onto the pancake while those bubbles form along the edge, then continue to cook as usual.