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not for every day

November 26, 2012

My Thanksgiving carb over-indulgence included buttermilk mashed potatoes, dressing that combined cornbread and french bread, dinner rolls and carrot cake.  It wasn’t just on Thanksgiving day either because as we all know, one of the best parts about hosting Thanksgiving is the left-overs on the day after.  So Friday was round two of all carbs, all day.

As I wrote the grocery list on Saturday, I looked around the refrigerator and trying to come up with ideas to use the things I had bought because I needed just a bit for a recipe and didn’t want to throw the rest out i.e.: buttermilk.  When I see buttermilk I can come up with just three things – mashed potatoes, banana bread and pancakes.  The potatoes were out because of the pounds already consumed in the last two days.  Banana bread was out too because we never have overripe bananas on the counter.  That left pancakes.

So you’re probably thinking something along the lines of “Really Maureen?  Pancakes?  Just after all of the over eating on Thanksgiving?”  Yes, I say.  Monday will bring a new day and get me back to oatmeal for breakfast and salads for lunch.

These little babies are everything you want in a pancake.  Light and fluffy with just a little bit of tang from the buttermilk and yes, sour cream.  Go ahead and enjoy these.  Just not every day.

I’m going to give you the recipe for a full batch but feel free to cut it in half.  I did and they turned out perfect.

Buttermilk Pancakes
from Cooks Illustrated

2 cups all-purpose flour
2 tbsp sugar
1/2 tsp salt
1 tsp salt
1 tsp baking powder
1/2 tsp baking soda
2 cups buttermilk
1/4 cup sour cream
2 large eggs
3 tbsp unsalted butter, melted and cooled slightly

In medium bowl whisk flour, sugar, salt, baking powder, and baking soda together.  In second medium bowl, whisk together buttermilk, sour cream, eggs, and melted butter.  Make well in center of dry ingredients and pour in wet ingredients; gently whisk until just combined (batter should remain lumpy with few streaks of flour). Do not overmix. Allow batter to sit 10 minutes before cooking.

Heat a nonstick skillet over medium heat.  Using ¼ cup measure, portion batter into pan in 4 places. Cook until edges are set, first side is golden brown, and bubbles on surface are just beginning to break, 2 to 3 minutes. Using thin, wide spatula, flip pancakes and continue to cook until second side is golden brown, 1 to 2 minutes longer. Serve pancakes immediately, or transfer to the oven, preheated to 200F. Repeat with remaining batter.

Cooks Illustrated note:  To make sure your griddle is hot enough, drop a tablespoon of batter in its center. If, after one minute, the pancake is golden brown on the bottom, the pan is ready.  If it remains blond—or is close to burning—adjust the heat accordingly.

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