Buttermilk Pancakes

Whoever said that pancakes had to be for breakfast? I have a healthy amount of admiration for that person who thought to combine breakfast and dinner to come up with... brinner. Why not have a plate of light, fluffly, slightly tangy buttermilk pancakes for dinner? Why not make everyone around you fall in love with you and come knocking at your door? 'Cause that's just what these pancakes do. This recipe for Buttermilk Pancakes is from Alton Brown's trusty tome, I'm Just Here for More Food-- his volume on baking. These are easy to whip together and require barely any effort at all, except for dishwashing, which if you're like me, is no effort at all. Yes, I enjoy washing dishes. Something relaxing about having your hands in warm, sudsy water. Pathetic, I know. Anyway, this recipe tastes equally as good with whole wheat flour, an identical recipe appears on the next page. I substituted oil for margarine because I was too lazy to dirty another bowl melting the margarine.... but no one was the wiser. Enjoy them.. I'm off to make another batch. ;)

Buttermilk Pancakes
adapted from Alton Brown's recipe

2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt
3 tablespoons sugar
2 large eggs
2 cups buttermilk (at room temperature)
4 tablespoons vegetable oil


Place the dry ingredients into a mixing bowl;
whisk to combine.In a separate bowl, combine all the wet ingredients.Whisk to combine.Pour the wet ingredients over the dry ingredients...and mix just until the batter comes together. Do not overmix or your pancakes will be tough.Heat a pan and cook pancakes until they expand and develop bubbles around the sides. Flip and cook on the other side.

Transfer to a plate.

Lots of yummy pancakes!