Well, it’s the Fourth of July and I can’t think of a breakfast more American than pancakes smothered in butter and syrup. Therefore, today I present to you CIA Buttermilk Pancakes! (I know, CIA makes it sounds really exciting, but it stands for Culinary Institute of America.) I really enjoy the ritual of making pancakes. For me, it evokes a feeling of lazy sundays at home in pajamas. I long ago eschewed store bought mixes and went to pancakes from scratch as it’s really not that much more work and the end product is so much better. The real trick is making sure to have real buttermilk on hand. In my opinion, that’s what really separates a mix from pancakes made from scratch.

So buttermilk? Check. Now, you have to decide what kind of pancake you want. Some recipes produce hearty, cakey pancake. Others create a more delicate pancake. This recipe makes the latter and is the recipe of choice by my dad and step-mom. We got this recipe from the Culinary Institute of America Breakfasts and Brunches Cookbook, which has a lot of really great dishes. The pancakes are really tender and full of flavor from the fresh ingredients. It’s definitely an all American crowd-pleaser.

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1 C Flour
1/4 C Sugar
2 tsp Baking Powder
1/8 tsp Baking Soda
1/8 tsp Salt
2 tbsp Butter, melted and cooled
1 1/4 C Buttermilk
2 Eggs

assembly

Whisk together the flour, sugar, powder, soda and salt in mixing bowl large enough for the final batter. I say whisk rather than stir because you want to get some air into the mixture. (The original recipe said to sift it all together. I rarely bother with that and just whisk instead.)

batter

Beat together the eggs, milk and butter and add to the dry mix. Beat the mix together with the whisk and then let sit for at least 5 minutes to let the buttermilk work its magic with the baking powder/soda to create all those nice bubbles.

 

griddle

Heat a pan or griddle. A good way to test to see if the griddle is hot enough is to flick some water on the surface. If the water dances on the griddle it’s hot. Grease with oil or butter and ladle or pour batter onto the hot surface to cook. As the pancakes cook, bubbles will form on the surface. That’s a pretty good indication that it is time to flip the pancakes. So flip and cook until the pancakes just gets a little golden.

 

pile

This recipe makes enough for 3 to 4 people (it’s already halved from the full recipe) so go ahead and double it if you have a hoard of hungry folks.

 

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CIA Buttermilk Pancakes
 
Recipe By:
Serves: 3 - 4
Ingredients
  • 1 C flour
  • ¼ C sugar
  • 2 tsp baking powder
  • ⅛ tsp baking soda
  • ⅛ tsp salt
  • 2 tbsp butter, melted and cooled
  • 1¼ buttermilk
  • 2 eggs
Instructions
  1. Whisk together the flour, sugar, powder, soda and salt in mixing bowl large enough for the final batter. I say whisk rather than stir because you want to get some air into the mixture.
  2. Beat together the eggs, milk and butter and add to the dry mix. Beat the mix together with the whisk and then let sit for at least 5 minutes to let the buttermilk work its magic with the baking powder/soda to create all those nice bubbles.
  3. Heat a pan or griddle. A good way to test to see if the griddle is hot enough is to flick some water on the surface. If the water dances on the griddle it's hot. Grease with oil or butter and ladle or pour batter onto the hot surface to cook. As the pancakes cook, bubbles will form on the surface. That's a pretty good indication that it is time to flip the pancakes.
  4. Flip the pancakes and cook until just golden. Then serve and enjoy!
 

 

stack with juice 2