I finally made those buttermilk pancakes that were assigned for the MIT Kitchen Chemistry course on pancakes, and I am so glad I did.
My previous “Bette’s Diner Buttermilk Pancakes” recipe from Bette’s Oceanview Diner in Berkeley is getting replaced. Sorry, Bette!
This new recipe, courtesy of Bon Appétit, produces super thick, fluffy, tender pancakes, like I’ve never seen come out of my own kitchen before. The sour cream makes the batter incredibly thick, which prevents the batter from spreading out too thin in the pan. And even though I used light sour cream, the results were still fabulous. Be sure not to overmix the batter. Bubbles are good.
To scoop the batter onto the griddle/pan, I used a quick-release ice cream scoop. Don’t be tempted to swirl the batter around – just drop it, slightly use the scoop to make the blob of batter a little more circular if it isn’t, and leave it. If you swirl it around and spread out the batter, your pancakes will not come out thick and fluffy.
If you aren’t feeding an army for breakfast, half the recipe. I halved the recipe and got 10 pancakes.
These luscious hot cakes would be perfect for breakfast this weekend. Get on it! Click here for the recipe.
This article appears in Best of Charlotte 2010.
Thick and fluffy, just the way i like it. It just makes a perfect start to the day dont you think?
These sound so great! I bet they would be excellent with some peaches mixed in! Can’t wait to try it out!
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I definitely enjoyed every little bit of it.
These sound so great! I bet they would be excellent with some peaches mixed in! Can’t wait to try it out!