Simple buttermilk pancakes are one of those foods that appeal to me in theory, but often disappoint in reality. They're either rubbery and fake tasting, thin and wishy washy, or so heavy and dense that they turn into bricks an hour later. I'm really not that hard to please. I just like good pancakes.
Now, I get my best pancakes at home. I tried a number of recipes over the years, some from sources that I really didn't expect to disappoint, but I didn't stop testing recipes until I tried this one (I know it's from Food Network, but it definitely wasn't from a celebrity chef). This is my go-to recipe. The pancakes are not too thin or too thick, not too dry or dense...perfect, I would say. If you like bananas or nuts or blueberries, add them. This recipe works well with add-ins, too.
To top it all off, I'm also giving you a couple of syrups I've devised over the years. The peach syrup can be made right on the spot. The fig syrup takes a little advance preparation, as the figs have to cook for a while, but it can be made ahead of time and stored in the refrigerator for the long term.
This is one of my favorite weekend rituals to share with my husband and son. I hope you'll make them a part of your weekend as well!
2 cups all-purpose flour
1/2 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon kosher salt
2 teaspoons sugar
2 eggs, separated
2 cups buttermilk
4 tablespoons melted butter
1. Combine the dry ingredients; whisk to mix.
2. Whisk together egg whites and buttermilk in a small bowl. In another bowl, whisk the egg yolks with the melted butter.
3. Combine the buttermilk mixture with the egg yolk mixture in a large mixing bowl and whisk together until thoroughly combined. Pour the liquid ingredients on top of the dry ingredients. Using a whisk, mix the batter just enough to bring it together (don't try to work all the lumps out) and cook as desired.
*In my house, I cook these pancakes in a buttered cast iron skillet. If you don't have a cast iron skillet, you should get one! They're inexpensive, easy to maintain after initial seasoning, and give pancakes a wonderful crispy edge. I couldn't live without mine.
3-4 medium sized peaches, quartered (no peeling necessary)
1 cup breakfast syrup
Puree peaches in a blender (I love my handy immersion blender for tasks like this), strain, and add to 1 cup syrup in a small saucepan. Bring to a gentle simmer on the stove. Serve warm over buttermilk pancakes.
(yields approximately 1 2/3 cup syrup)
1 lb. dried figs (Whole Foods carries dried figs in bulk, year-round)
2 cups demerara sugar (or other brown sugar)
4 cups water
Quarter the dried figs and put them in a medium saucepan. Add sugar and water and stir to combine. Bring to a boil and let boil for a minute or two, stirring to dissolve the sugar. Reduce the heat and simmer for approximately 1 1/2 hours. Strain, pressing on the figs to release any juice. If syrup doesn't feel thick enough, return it to the saucepan and simmer for another 15-20 minutes (note that the syrup will thicken up upon cooling). Set aside to cool to room temperature. Store in the refrigerator.
Have a great weekend! See you next week.