So... sometimes I have just enough flour.
... barely enough. Eeking by. You understand. You're human just like me. We run out of things. Or... hope that we don't.
Buttermilk. I rarely have that. Three cups of it? Psh. YEAH RIGHT.
But... today I did. I had just enough flour. The exact amount of buttermilk (those bottles are either way too big or way too small).
Butter. I always have butter.
(did you notice the last four lines began with b's? yeah... me too)
I brought you pancakes this morning. Tender, fluffy, and misshapen How on earth do you get a perfectly round pancake?? I don't know how to do this. Help me if you know the secret.
Thank you, Martha Stewart
2 cups flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
3 tablespoons sugar
1/2 teaspoon ground cinnamon
1 pinch ground nutmeg
2 eggs, lightly beaten
3 cups buttermilk
1 teaspoon vanilla extract
4 tablespoons unsalted butter, melted (plus more for the griddle pan)
*preheat griddle pan to 375 degrees (just below medium)*
1. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, sugar and spices. Set aside.
2. In a separate bowl, whisk together the eggs, buttermilk, vanilla and butter. Make a well in the center of the dry ingredients and pour in the wet ingredients. Whisk together until just combined - keep it lumpy and you'll have 5-star pancakes. Smooth it out and, well... rubber manhole covers.
3. Splash a few drops of water on the hot griddle. If the water jumps and splatters a bit, the pan is hot enough. Add a teaspoon of butter to the pan (if it smokes, turn the heat down!). Pour in 1/4 cup of the batter and cook about 2 minutes per side. You'll know to flip them when the air bubbles start to form on the top of the pancake and the edges start to set. Don't worry...
4. Serve warm with maple syrup and room temperature butter. Marvel at your tasty skills.