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Buttermilk Pancakes

Buttermilk Pancakes

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It's Wednesday, and this is a four-day week for me because I'm heading to a wedding (no rhyming intended) in Arkansas this Friday! Inspired by the fact that my hotel is next to a Waffle House, I made some good old fashioned breakfast food.

These pancakes are an excellent way to use up that pesky leftover buttermilk you have after making biscuits! 

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Buttermilk Pancakes

Recipe adapted from Epicurious

  • 1 cup all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3 tablespoons sugar
  • 1 egg
  • 2 teaspoons lemon zest 
  • 1 cup buttermilk 
  • 1/2 cup chocolate chips, blueberries, or other add-in (optional)
  • Oil for brushing griddle

Preheat oven to 200F (or as low as your oven will allow). 

In a mixing bowl, combine flour, baking soda, salt and sugar. Add egg, lemon zest, and buttermilk and whisk until smooth. Stir in add-ins if desired. 

Heat a griddle or large skillet and brush with oil. Using a 1/4 cup measure filled about halfway, pour pancakes onto griddle, a few at a time. Cook, turning halfway through, about 2 minutes total. Transfer to an ovenproof dish and keep warm in oven until ready to serve. 

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