Buttermilk Pancake Paradise

I have a list of “should eat” breakfasts, like smoothies, egg whites, fruit, ice chips, you get the idea.  I also have a list of “pretty decent” breakfasts, such as oatmeal, eggs, yogurt with granola, and on and on.  Then there’s my list of favorite breakfasts.  This list gets noticed more on the weekend, when I’m home to give the favorites the attention they need.  Topping THIS list is fresh buttermilk pancakes.  They’ve been a staple around here for a while, morphing into a tradition even, especially during this endless midwest winter.  All four of us love ‘em, yup this guy too. 

Now, they don’t have to be all that bad.  Sure, they’re carbed up a bit and dabble in a bit of butter and maple syrup, but there are tweaks on these  fine hot cakes that keep them on “acceptably healthy” but more importantly scrumptious too.  One example is always using whole wheat flour for at least half of the flour, REAL butter, pure maple syrup, and organic eggs.  These hot cakes could always be the follow up to an uber-healthy green smoothie, if you have that kind of dedication in the morning. 

The two keys to this pancake recipe are 1) Maintaining griddle temperature between medium and medium-low, and 2) Keeping the dry mix separate from the liquid batter until griddle time.  Adhere to these two keys and you’ll end up with pancake paradise every time. 

This recipe makes enough to take the FOUR of us through the week.  Freeze them in single layers, separated by parchment paper, and you can eat them 2 months from now if you want to have some on hand for later.  Two minutes in the toaster oven and you have a very close second to hot-off-the-griddle.  You won’t be able to stomach a box mix or frozen variety again, and why should you? 

Tweaks we dig, from time to time:
+ Defrosted organic wild blueberries (once frozen), either in the batter or as a topping
+ Lightly toasted chopped pecans, in or on pancakes
+ I grew up with pancake art: we often got the letter of our name, or whatever inspired my dad at the griddle.  Fun for kids, small or grown-up.

Buttermilk Pancake Paradise*Update as of April 2011: I’ve omitted a previous 2/3 c. coconut milk in the ingredients for much fluffier pancakes

4 cups flour (at least half whole wheat flour)
2 teaspoons baking soda
4 teaspoons Aluminum-free baking powder**
3 Tablespoons + 1 teaspoon sugar
1/4 teaspoon sea salt

1 Quart buttermilk
4 organic eggs
1 stick (8 Tablespoons) butter, melted on stovetop or in (toaster) oven

1. Heat griddle to medium or medium-low
2. Mix dry ingredients only in an extra-large bowl: both flours, baking soda, baking powder, sugar and dash of salt
3. Beat “liquid” ingredients in another large, easy to pour from, bowl: buttermilk, eggs and melted butter
4. When your griddle is ready (if drops of water bead up rather quickly*), the liquid ingredient bowl can be folded into the extra-large dry ingredient bowl.  Just fork through the combined batter enough to do the job, you don’t want to overmix here.  *Remember, if the droplets of water immediately evaporate on the griddle, it’s too hot.
5. Spritz some olive oil on the griddle, then drop about 1/4 cup of batter for each pancake. 
6. Flip over when the edges start to form, cook until each side is a lovely golden-brown
Best served immediately.

**Aluminum-free baking powder substitute:
1/2 teaspoon cream of tartar + 1/4 teaspoon corn starch + 1/4 teaspoon baking soda