Buttermilk Pancakes
Chloe’s favorite breakfast dish has become mine, too. I wouldn’t trade our weekend ritual of whisking the batter together for anything.
Recipe information
Yield
Serves 4
Ingredients
Warm Berry Syrup
Preparation
Step 1
In a large bowl, whisk together the flour, baking soda, and salt. In a small bowl, whisk together the buttermilk and egg, then pour into the flour mixture. Whisk until just combined, then whisk in the butter until just incorporated. (The batter should be a little lumpy.) Let the batter rest at room temperature for 10 to 15 minutes.
Step 2
When ready to cook, heat a nonstick skillet or griddle over medium heat. When hot, lightly butter the pan, then pour in a scant 1/4 cup batter. Repeat, pouring the batter a few inches apart and working in batches. Cook until bubbles pop on the surface of each pancake, 3 to 4 minutes, then flip and cook for 1 minute more.
Step 3
Arrange the pancakes on plates, top with the syrup, dust with confectioners’ sugar, and serve immediately.
Warm Berry Syrup
Step 4
Combine the sugar and 1/4 cup water in a large skillet. Bring the mixture to a boil over medium-high heat, stirring to dissolve the sugar. Boil, undisturbed, for 2 minutes. Stir in the butter and boil until golden and fragrant, about 3 minutes.
Step 5
Add all of the berries to the skillet and cook, stirring gently to coat the fruit, until the caramel melts into the fruit and the berries begin to release their juices, about 3 minutes. Serve warm.
