Chrysta 10 min. 15 min.

I have a fondness for pancakes that began in childhood when my mom used to make pancakes in the shape of my initials or Mickey Mouse. When I came across JimsPancakes.com a few years ago, I fell in love with his pancake tribute to his daughter.  If you aren’t familiar with Jim, you have to check out his gallery.  He has even used a Bundt pan to make a 3-D Carosel Pancake!

 

While I appreciate food that is constructed, sometimes you just want good food with good flavor that’s easy to make.
I was shopping at a new specialty food store last week, and they had this really lovely display with their new pancake mix.  They got me.  I bought a box and two days later made pancakes.  They were horrible.  And, they left a strange aftertaste that was kind of like licking chalk.
In that moment, I asked myself why I just didn’t make the pancakes from scratch.  I have a recipe.  It’s a good one.  And it’s super easy.  And it’s fast.  It probably just as fast as making it from the box.
I can’t have pancakes back-to-back, so I decided I would give myself a few days before I made MY pancakes.
Accidental Homemade Butter
The next day,  I was making whipped cream while I was reading an interesting chapter on baking/food science.  The next thing I knew, I had finished the whole chapter, and the cream had whipped for about 12 minutes on High speed.  The result?  A bowl of buttermilk and butter solids. No whipped cream.
You might have known this already, but just in case, butter comes from heavy cream.
When you whip cream past the point where you have “whipped cream”, the solids start to separate from the liquid.  Keep beating, and you have butter.  All you have to do is squeeze the solids together, then rinse under water until the buttermilk is removed from the milk.  (This step keeps butter from spoiling). Press the solids together, pressing out all of the liquid, and you have butter.   The remaining liquid is an uncultured buttermilk that can be used in any recipe calling for milk or water.  (It doesn’t have the same acidity as store-bought buttermilk, so this isn’t an equal substitution).
Even though the whipped cream was ruined, I realized I had the perfect reason to make pancakes again.  Fresh, homemade butter.  What goes better with pancakes than butter?!?!
This particular butter I made was especially perfect for pancakes because it was a vanilla-bean, sweet cream butter.  You see, I had been making a vanilla bean whipped cream.  So, this isn’t the kind of butter I’d want to but on a baked potato or brussel sprouts.  But, this is the PERFECT butter for putting on pancakes.
Easy Buttermilk Pancake Recipe

I took the butter and used a heart-shaped cutter to really show how much I LOVE this butter!
Ingredients

  • 1 C all purpose flour
  • 1 tbsp sugar
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 teaspoon salt
  • 1 C buttermilk
  • 1 large egg
  • 3 tbsp vegetable oil or melted butter
  • 1 tsp vanilla extract or vanilla bean paste.

Directions

1.  Mix flour, sugar, baking powder and baking soda together in medium bowl.

2.  In a separate bowl, mix eggs, buttermilk, vanilla extract, and oil/butter.

3.  Add the wet ingredients into the dry ingredients.  Stir just until combined. Batter should have lumps in it.  Do not beat until smooth as this will overmix the batter.

4.  Turn stove burner onto medium heat.  Lightly grease pan or skillet with a teaspoon of melted butter/oil or a baking spray like Pam.

5.   Drop 1/4 cup of batter onto heated pan/skillet.  Use the backside of the measuring cup to help even out the batter into a nice circle.

6.  Cook until bubbles begin to form on surface of the pancake, about two minutes.  Then, using a spatula, flip the pancake onto the other side.  Cook another 2 minutes, or until the pancake is golden brown.

  • **Tip:  If you are making multiple pancakes, you can keep them warm in a 200 degree oven until all the pancakes are finished**

7. Serve pancakes warm, with a pat of butter.   Like maple syrup, but some like fresh preserves as well.

Recipe makes about  5-6 pancakes 4.5”inch diameter pancakes.  It also makes about 4 giant pancakes (the size of my sauté pan)

Bacon Tip:  I like pancakes with bacon.  It’s the salty-and-sweet combination that I love.

An easy way to make bacon is to bake in the oven.

1.)  Place bacon on a cookie sheet.  You can line the sheet with parchment paper if you want, or even bake on a cooling rack.

2.)  Bake in oven at 375 degree for about 18 minutes.

3.  Remove from oven and be careful not to spill the grease.  Remove bacon and place on a paper towel-lined plate or a cooling rack until ready to eat.