one of David’s favorite recipes
You’ve noticed that during our birthday month I’ve had a couple guest posts from people on our team. Erin shared some of her favorite quotes and Brandi shared awesome organizational tips for home. We still have a few more guest posts coming this month that I’m really excited about! Today, it’s a real treat to turn my blog over to a very important person on our team: David – my husband, best friend, and (never ever did we see this coming) business partner.
So much of what has become of Project Life is due to the support and hard work of this man. Most of you know that about David already. But did you know he also happens to make the best pancakes ever? When our whole team agreed that David had to do a guest post during birthday month, this was an easy topic that came quickly to mind, and I nudged him to share it with everyone. You can thank me later.
It’s all you, David. Take it away.
As I drag myself out of bed on a typical Saturday morning, I can often hear the kids playing on the iPad in the family room. As I make it downstairs, Claire usually immediately asks, “Dad, when are we going to have your pancakes?” and Crew usually starts chanting, “Special pancakes! Special pancakes!”
I’m not sure how they became my pancakes. One morning several years ago I just used Google to find a good recipe and entered “best buttermilk pancakes.” I got the recipe from MarthaStewart.com. Google once again proved it really does know all because they really are the best buttermilk pancakes.
So here goes my twist on the Martha Stewart recipe.
BEST BUTTERMILK PANCAKES
[ Makes nine 6-inch pancakes ] I always double this batch because we usually make them for special occasions when we have company.
2 c. all-purpose flour
2 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
3 Tbsp. sugar
2 large eggs, lightly beaten
3 c. buttermilk
4 Tbsp. unsalted butter, melted
Heat griddle to 375 degrees. Whisk together flour, baking powder, baking soda, salt, and sugar in a medium bowl. Add 4 tablespoons melted butter directly to the dry ingredients; use a whisk to create balls of butter and flour. Then add the eggs and buttermilk. Batter should have small to medium lumps. Heat oven to 175 degrees (for keeping the finished pancakes warm).
This part is important: Test griddle by sprinkling a few drops of water on it. If water bounces and spatters off griddle, it is hot enough. Lightly spray with Pam cooking spray prior to pouring batter on griddle.
Using a 4-ounce ladle–about 1/2 cup–pour pancake batter in pools 2 inches away from one other. When pancakes have bubbles on top and are slightly dry around the edges, about 2 1/2 minutes, flip over. Cook until golden on bottom, about 1 minute. Repeat with remaining batter, keeping finished pancakes on a heatproof plate in oven. Serve warm. I usually skip the oven warming and like a drill sergeant, make sure everyone is ready with a plate in their hands so they can have them hot off the grill.
Here is the visual guide to the recipe. Becky insists that photos are necessary.
#1 – Heat up the griddle. We have gas and I put it on medium/low. This prepares the griddle and makes it hot so the pancakes cook properly. Be sure to test with the drops of water (as shown later).
#2 – After the dry ingredients, add the melted butter directly to the DRY ingredients. If you add the buttermilk and eggs first, the butter just clumps all together and it ruins the consistency. After the butter is added, you will have lots of little flour and butter clumps.
#3 – Add buttermilk and eggs.
#4 – Mix by folding the batter rather than whisking it. Notice how the whisk was used in an up and down motion just to push the ingredients together. By the end of the mixing you should have a VERY clumpy batter. DO NOT mix it more. It seems wrong putting batter on a griddle when you can still see clumps of dry batter, but just trust me and keep the batter clumpy/lumpy (see the spatula in the picture below).
#5 – Sprinkle water on the griddle and make sure the water “bounces and spatters.” If it does, then apply the Pam cooking spray to the griddle.
#6 – I made bigger pancakes so I had less flipping to do. Be sure to wait enough time until the bubbles form in the pancake and the edges firm up. That way you only have to flip them once. Also, if the heat is on Medium or Higher, they will burn. Medium/Low to Low is the correct temperature.
My sister-in-law, Heidi, gave us a recipe for the best syrup. It makes these pancakes pure CANDY. The recipe has 4 ingredients and is simple to make. However, be warned you may never go back to maple syrup again.
1 c. heavy whipping cream
1 stick butter
1 c. granulated sugar
1 tsp. vanilla
Melt together whipping cream, butter and sugar over low heat. SLOWLY increase heat until the mixture BARELY comes to a boil. Add vanilla. Turn off heat while whisking continually until ready to serve.
ENJOY making these pancakes with this syrup. It may just become your go-to breakfast for special occasions.