When Hurricane Irene was looming on the horizon, I made three trips to the grocery store. I am totally not one of those Chicken Little “the sky is falling” type people when it comes to the wrath of Mother Nature. In fact, those people kind of drive me a little crazy. While the shelves were quickly wiped out of peanut butter, bread, applesauce, and bottled water, and people literally fought over batteries for flashlights, I concentrated on fruit, fish and pancakes. You know, the necessities. I didn’t worry about losing power, so I focused on hunkering down and cooking up a storm. I had a house full of people that weekend, so many willing participants eaters.
When the kids are here on Sunday mornings, I like to take advantage of our extra time and non-schedule and make a leisurely breakfast. Hibernating during a hurricane sounded like a perfect excuse to prolong that effort, so we started the morning with freshly made pancakes. Forgetting how picky my kids are when it comes to pancakes, and since I had buttermilk on hand from the previous evenings’ delicious OMG Fried Calamari, I threw caution to the wind and made Buttermilk Pancakes. And come to find out, my kids are still particular about pancakes. As in, if they’re not Banana Pancakes, they’re not eating them. No matter, everyone else did. I am not a fan of pancakes period, banana or otherwise, and even I ate these.
Light. Fluffy. And super simple to make. Perfect for a leisurely Sunday morning breakfast, hurricane notwithstanding. And now that school is back in session, make up a batch of these, freeze half and you’ll have a quick breakfast for those harried mornings. Assuming, of course, that those harried mornings happen in YOUR house, as well as ours.
September 7, 2011 – Bonus Photo
This Sophia Loren sandwich from a Hoboken deli was lunch today (more on the deli coming soon). Fresh mozzarella, prosciutto, lightly marinated artichokes, and pesto. Yummy stuff.
Recipe courtesy of BURYGOLD at AllRecipes.com.
- 3 cups all-purpose flour
- 3 tablespoons white sugar
- 3 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 3/4 teaspoon salt
- 3 cups buttermilk
- 1/2 cup milk
- 3 eggs
- 1/3 cup butter, melted
- In a large bowl, combine flour, sugar, baking powder, baking soda, and salt. In a separate bowl, beat together buttermilk, milk, eggs and melted butter. Keep the two mixtures separate until you are ready to cook.
- Heat a lightly oiled griddle or frying pan over medium high heat. You can flick water across the surface and if it beads up and sizzles, it's ready!
- Pour the wet mixture into the dry mixture, using a wooden spoon or fork to blend. Stir until it's just blended together. Do not over stir! Pour or scoop the batter onto the griddle, using approximately 1/2 cup for each pancake. Brown on both sides and serve hot.