Buttermilk Pancakes: Makes 12 servings; 3 WW points per serving
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- Pinch salt
- 2 ¼ cups buttermilk
- 3 large eggs
- 4 tablespoons melted butter
- In a large bowl, combine the flour, baking soda and salt.
- In another bowl, whisk the buttermilk, eggs, and melted butter.
- Pour the buttermilk mixture into the dry ingredients, stirring just until moistened. Let rest for a few hours, refrigerated. [My father always uses it immediately and I did the same.]
- Gently fold in any additional ingredients such as berries or chocolate chips.
- Heat a griddle over medium heat until a drop of water dances lightly across the surface and lightly grease it.
- Using ¼-cup measure for each pancake, pour the batter onto the griddle. Cook until bubbles form on the surface, the edges are dry and the bottoms are golden brown, 4 minutes. Turn once, cooking again until the bottoms are golden, 2 minutes.
The verdict: These are absolutely delicious, and not just because I ate them as a kid. They're just so fluffy and tasty and really good with maple syrup. The first few that I made came out very light-colored and not golden, even though they were fully cooked. I eventually figured out that it was because the griddle wasn't quite hot enough, but even the pale yellow ones were delicious. This is a great weekend breakfast--or dinner!