I began my new year with these breathtakingly perfect pancakes, a recipe from Marion Cunningham. Simple, feather-weight, delicious: pronounced the best pancakes EVER by my roommate. Beats the tar out of any pancakes in any restaurant anywhere -- even my beloved Market Lunch at Eastern Market.
Melt 3 tablespoons butter (CRITICAL). Mix in 1 c. buttermilk (also critical), 3/4 c flour, 1 teaspoon baking soda, 1/2 teaspoon salt, 1 egg.
Cook on a hot buttered griddle.
The batter will keep for a while covered in the fridge, but it only takes a second to mix up fresh.
I like them silver dollar size with just butter and powdered sugar, but had them this morning with syrup and they were wonderful, too -- the tang and richness cutting like a clarion call through the thin amber stream of real maple syrup.
(which by the way I have a question about: I opened up some maple syrup purchased summer 2000 in Adirondacks, NY -- it was in a traditional tin. It tasted OK but came out BLACK and a little cloudy. I ate it anyway. Turned my tongue black and my teeth gray. Am I going to die? After examining my mouth and brushing my teeth and tongue I threw the can out. But I wonder about the science of it all. I loathe the Wash Post science/food columnist so would rather not turn to him).
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