Fluffy Buttermilk Pancakes Made From Scratch

The husband and the 4.5 year-old did all they could to make this a special Mother’s Day! Even though I belong to the school of thought that believes one shouldn’t be nice to mothers (or to anyone) just on one special day but always , a part of me was happy to see their efforts to pamper me! The husband hurt his big toe while playing soccer last Thursday and dislocated his bone. He has been advised to stay off driving which I guess jeopardised their plans of brunch outside (I refused to drive!). However he had his colleagues pick up the gift for me which he had ordered online – very sweet of them – Thanks Guys! 
Today I made buttermilk pancakes from scratch! I usually do not make breakfast on weekends. When the husband said to my son, let’s go make some breakfast for Mamma, he jumped up and said “Yes, lets make pancakes”. The husband of mine is not much of a cook and the look on his face was hilarious. He will usually rustle up a breakfast of toast or waffles (frozen), tea and scrambled eggs. I did not want to disappoint the little guy of mine and set out to make buttermilk pancake. Prior to today I have always used Aunt Jemima’s pancake mix and have been thinking of trying out whole-wheat pancake for quite sometime now. But today was a fluffy buttermilk pancake kind of a day!
The kid helped me with making the batter and the husband cook these.
Fluffy Buttermilk Pancake
Ingredients: (Yields about 8 pancakes, recipe can be doubled)
  • Flour – 1 Cup
  • Sugar – 2 tbsp
  • Baking Powder – 1 tsp
  • Baking Soda – 1/2 tsp
  • Milk – 3/4 Cup
  • Vinegar – 2 tbsp 
  • Egg – 1 large, at room temperature
  • Butter – 2 tbsp (melted) + 1 tbsp for frying the pancakes 
  • Salt – 1/2 tsp
In a measuring cup add the vinegar and pour the milk into it. Leave it undisturbed for at least 15 minutes or till it curdles. 
In a medium bowl whisk together the butter and egg. Pour the buttermilk into it.  In a separate bowl mix flour. sugar. baking powder and baking soda well. Now slowly add the flour mix to the buttermilk mix. Whisk together gently till there are just a few lumps left. Do not overmix the batter. Let it rest for 20 minutes.
Heat a heavy-bottom pan or a griddle on medium heat. Now to the heated pan add a just little bit of butter and spread it around. Pour 1/4 Cup of batter. Wait for the batter to start bubbling. Flip the pancakes with a spatula only when the bubbles start popping. Cook till the other side browns and transfer to a plate and serve immediately. Repeat for rest of the batter. Do not flip the pancakes too soon or it will break.
I like to pour agave on my stack of pancakes, cut pieces from the stack and eat. You can add a dollop of butter if you want to or just eat these fluffs of yumminess with honey or maple syrup!
Notes: If you are making a lot of pancakes then to keep those warm  just heat the oven to 200F, stack the pancakes on a aluminum foil lined cookie sheet and stick it into the oven. 
Notes: The first two pancakes of mine never look pretty! I do not know why!

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