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Saturday mornings are all about going out for breakfast (at Jim’s or the South Wedge Diner) in between my runs to the market and grocery store. I call this my “hunter-gatherer” time
. With a full refrigerator on Sunday, it’s all about stay-at-home breakfast. The possibilities are endless, from homemade waffles, quiche and strata, to my all-time favorite, buttermilk pancakes.
After my chicken fingers last week, I had some buttermilk to use up, as well as some blueberries that were on their last leg. This recipe for Buttermilk Pancakes comes from the Better Homes and Garden’s New Cook Book. The cover claims it’s been “America’s #1 Cookbook Since 1930”, and I believe it.
Here’s what you’ll need for 12 standard-sized pancakes:
In a large bowl, stir together the flour, sugar, baking soda, baking powder and salt. In another bowl, use a fork to combine the egg, buttermilk and oil. Add the egg mixture all at once to the flour mixture.
You can use a stovetop griddle or an electric griddle for best results. You need to 
get the griddle to about 375 degrees, according to Aunt Jemima. I usually go with a medium to high heat and let the pan warm up for a good two minutes. Grease the griddle with butter. Pour your batter onto the griddle, add blueberries or chocolate chips, and wait until the pancake begins to bubble before you flip them. This is the key to getting a nice uniform golden brown pancake. You can observe the technique demonstrated about 42 seconds into this video.
At this point in the recipe, it’s time to say move over Aunt Jemima. If you’re going to make the pancakes homemade, in my opinion, you’re just defeating the purpose by topping them with regular syrup, so shell out the extra cash for real maple syrup. You won’t be disappointed.
Diariesofafoodie is equal parts journalist and line chef, a dash of public relations, topped with a passion for keeping you inspired in the kitchen. Author Amy Cavalier has been living, eating and writing in Rochester, New York since 2003.
