Happy February! This month makes me happy because a; we are closer to Spring(!) and b; we are sure to have lots of snow days!
A snow day morning calls for two (nonnegotiable) things: a late wakeup. And pancakes. Yes, pancakes! The breakfast of champions when made right, and rest assured: these are.
This recipe is full of ingredients that ensure perfect results: buttermilk, for fluffy, airy and light-as-anything pancakes, where others are dense and flat. Vanilla, cinnamon and nutmeg, for an extra hit of flavor that surpasses anything from a mix, and my favorite addition: brown sugar, which caramelizes and yields tiny crunchy bits of sugar in every pancake.
These are my hands down favorite pancakes, and take well to any additions- blackberries would be absolutely lovely here, as would chocolate chips (add a tablespoon of peanut butter!) blueberries, rapsberries, or tiny chunks of fresh peach. The possibilities are endless, and can compel even a non-breakfast eater into joining you at your maple syrup laden feast. What are you waiting for? Get that pan heating!
Yield: 12-14 pancakes (2 stacks!)
Why I love this recipe: the buttermilk makes these pancakes uber light and supremely fluffy, and the cinnamon and nutmeg, combined with the brown sugar, gives these pancakes a faintly cinnamon-bun-esque flavor and delicious, crispy bits of caramelized sugar. These pancakes are also a perfect base for any add-ins.
- 2 cups flour
- 1 tablespoon baking powder
- 1 pinch salt
- 1 tablespoon sugar
- 2 eggs
- 2 cups buttermilk
- a few gratings fresh nutmeg
- a few gratings fresh cinnamon
- 2 teaspoons vanilla extract
- 2 tablespoons melted butter + plus butter for pan
- maple syrup
- 3 tablespoons dark brown sugar
- Put a nonstick or cast iron pan on the stove over medium heat.
- In a small bowl, mix the flour, baking powder, salt and granulated sugar together and grate nutmeg and cinnamon in.
- In a large bowl, beat the eggs in with the milk. Add the vanilla extract and the melted butter then whisk some more.
- Add the dry ingredients into the wet ingredients in thirds and whisk. Make sure to get all the lumps out of the batter.
- When you are done whisking the batter, crumble brown sugar on top and barely mix it in.
- Cook the pancakes in batches: scoop the batter onto the pan with an ice cream ladle to form nice, round circles.
- Flip the pancakes when they are ready (bubbles form on the raw side) and cook them until they are ready.
- Serve hot with maple syrup and more butter on the side.