There’s nothing that says “Saturday” better than pancakes and maple sausage, coupled with a hot cup of coffee.
That, my friend, is the beginning of a wonderful day.
One of my cooking staples, the “Joy of Cooking” cookbook, gifted to me by my amazing Mom, is what I always turn to for classic never-out-of-style recipes.
I grew up with Mom making the buttermilk pancakes out of the “Joy of Cooking.” They were ah-maze-ing.
Truth-be-told, it’s been a while since I’ve had them, and I forgot just how good they really are.
So, if you’re in the mood for home-cooked, thick and rich pancakes, make these for your Saturday (or Sunday) breakfast.
* 1 1/2 cups bread flour (you can also use all-purpose flour, but I think the bread flour turns out better)
* 3 Tbsp sugar
* 1 1/2 tsp baking powder
* 1/2 tsp baking soda
* 1/2 tsp salt
* 1 1/2 cups buttermilk
* 3 Tbsp unsalted butter, melted
* 2 large eggs
* 1/2 tsp vanilla extract
* 1/2 stick butter, cut into small cubes
* Pure maple syrup
Cooks about 8 large pancakes.
Whisk the flour, sugar, baking powder, baking soda, and salt together in a bowl. I like to also sift the ingredients, just to make sure they’re thoroughly mixed. If you don’t have a sifter, you can also carefully shake a fine mesh strainer, set atop a bowl, to sift the ingredients.
In a separate bowl, whisk the buttermilk, melted butter, eggs, and vanilla.
Pour the wet ingredients over the dry ingredients and gently whisk them together, mixing just until combined.
If you’d like to add ingredients to “pep” up your pancakes (think chocolate shavings, blueberries, cheese, sliced bananas, nuts, coconut, etc.), do that now, and thoroughly combine.
Spray your griddle with non-stick spray. Heat over medium-high heat (I keep mine more to the “medium” side). Using a ladle, pour the batter onto the griddle (depending on the size of your griddle, you can usually fit 2-4 pancakes); just be careful to not overcrowd the pancakes (this recipe is a little thicker/heavier than most, so you’ll need a bit of “flipping” room).
Cook until the bottom is just-golden and there are bubbles forming on the top side. Carefully flip the pancake, and place a cube of butter on top of the cooked side, spreading it to melt it evenly.
Cook until the second side is golden. Plate the pancakes (you can also keep them warm in a 250-degree oven while you finish the rest of the batch). Add more butter (if necessary) and pure maple syrup. Serve with hot-and-fresh cooked maple syrup pork sausages.
I can almost smell those wonderful pancakes right now!!
**Recipe from “Joy of Cooking” cookbook, 1997 edition, Irma Rombauer, Marion Rombauer Becker, and Ethan Becker