The Scranton Seahorse Inn

Buttermilk Pancakes: Breakfast-Brunch

Servings: 6

Prep time:30 minutes

Ingredients:

• 

  2 cups All Purpose Flour

• 

  1 tablespoons Granulated Sugar

• 

  1 teaspoon Baking Powder

• 

  1/2 teaspoon Baking Soda

• 

  1/2 teaspoon Table Salt

• 

  1/8 teaspoon Cardamon (optional)

• 

  2 cups Buttermilk

• 

  2 Large Eggs

• 

  3 tablespoons Unsalted Butter

• 

  1/4 cup Sour Cream

Step 1:

Whisk together all dry ingredients in a large bowl and set aside. I use cardamom and cinnamon interchangeably with this recipe. Sometimes I use both! They both pack a lot of flavor so just a pinch will do.

Step 2:

Melt Butter and cool slightly

Step 3:

Whisk buttermilk into cooled butter and then whisk in the eggs and sour cream.

Step 4:

Make a well in the dry ingredients and add the wet ingredients. Use a large rubber spatula and fold together until just combined. Use a minimal amount of strokes - some lumps might remain. Let stand for at least 15 minutes - this will give the sour cream and baking soda time to react.

Step 5:

Pour 1/4 cup for each pancake onto a hot oiled skillet or griddle. When bubbles start to uniformly appear it's time to flip. These pancakes will rise nicely so let them cook for at least 2 minutes on the second side. Don't forget to use quality (LOCAL if available) syrup. Enjoy.