First thing we would hear in the morning and on weekends is the coffee grinder, we all knew Dad was up. He sat at the table with the TV remote, he would listen to the news or weather, sip coffee, smoke a cigarette, while putting on his socks & shoes. He would start sausage and let it cook low and slow while covered, stirring it around in rather large pieces. Once that finished up, he had the pancake batter ready, he knew by eye how that butter was supposed to sizzle before dropping on that lumpy batter. A skill, that we have still yet to acquire, just this evening, I engulfed the kitchen trying to brown butter. These days, with all our distractions, having a digital laser temperature gauge makes the guess work history. That way we always know exactly how hot the grill is, so we can make these perfectly grilled, butter kissed, sweet, with that flavor characteristic you can only get from real buttermilk. The only thing we may have changed a tad over the years, are adding vanilla, or a bit of powder for a slightly higher rising, and less dense middle, but some would agree, a less concentrated flavor experience.
All in all, we like trying different pancake recipes, but making this one is always a favorite.
These “butter” buttermilk pancakes go great with eggs, give these brown butter fried eggs a try if looking for something new.
Roy’s Buttermilk Pancakes
These classic buttermilk pancakes are light, fluffy, and full of old-fashioned comfort. While “flap jacks” or “soda cakes” are simply other names for pancakes made with baking soda, my father-in-law always just called them what they were: buttermilk pancakes.
He found this recipe on as suggestion from my mother-in-law from a cookbook sometime in the mid-1970s, and it quickly became his go-to weekend breakfast. He made them at least once every weekend, stacking them high and always keeping plenty of melted butter close by for topping. Simple, satisfying, and full of tradition, these pancakes bring back shared times at the table.
4
servings30
minutes40
minutes300
kcalKeep the screen of your device on
Ingredients
2 cups buttermilk
2 cups flour
1 teaspoon baking soda
1 teaspoon salt
2 tablespoons sugar
2 eggs
2 tablespoons butter
Directions
- In a large bowl, mix together the dry ingredients: flour, baking soda, salt, and sugar.
- In a separate bowl, whisk the wet ingredients: eggs, buttermilk, and melted butter.
- Combine the wet and dry mixtures. Stir gently—do not overmix. The batter should be slightly lumpy.
- Pre-heat griddle to about 340°F, try to keep from getting too much over 350°F. Butter well.
- Pour batter onto the griddle and cook, covered, for about 1½ minutes, until bubbles begin to form.
- Flip and cook for another 2 minutes, until golden brown and cooked through. The center should spring back when gently pressed.
Serve warm with butter, syrup, or your favorite toppings.
Recipe Video
Thank you
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@SouthernspoonBrown Butter Sunshine Eggs – My Southern Spoon
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Thank you,
Mary
@Southernspoon