Wednesdays Unplugged - Best Buttermilk Pancakes

"What children need most are the essentials that grandparents provide in abundance. They give unconditional love, kindness, patience, humor, comfort, lessons in life. And, most importantly, cookies." ~ Rudolph Giuliani  

NOTE: I spend my Wednesdays Unplugged from appointments. It's my day to stay home, enjoy cooking and welcome our kids and grandkids for dinner in the evening. We end our meal with quotes from the Norwegian 'Quote Cup' passed on to me from my grandmother. I share a quote and a recipe here each week, and sometimes some photos of family fun. I love trying new recipes...and love getting recipes you would like to share! 

Today would have been my mother's 98th birthday so I am waxing nostaligic... and also recognizing that I am now truly the 'Grandma' in our family. I've got the cookies part down... our grandkids always need a 'road cookie' when they go home! Our granddaughter took a picture of me on my new iPad making cookies last week, with my eyes closed as usual.  I also love the truth in the Brian Andreas quote on my apron that my husband gave me for my birthday... "There are things you do because they feel right & they may make no sense & they may make no money & it may be the real reason we are here... to love each other & to eat each other's cooking & say it was good." 

RECIPE OF THE WEEK

I picked up a copy of Cook's Illustrated's 20th Anniversary All-Time Best Recipes and tried their buttermilk pancakes. They were outstanding, even beat Alpha's Pancakes that I have been making for years! It was fascinating reading about the process they went through to develop the recipe. Just a few things I learned... for tender texture keep it lumpy, then let it rest so gluten doesn't develop too much... need baking powder for fluffiness, but also need baking soda for better flavor and browning... using both buttermilk and sour cream adds rich tang without diluting the batter too much.  I added blueberries...

BEST BUTTERMILK PANCAKES

recipe from Cook's Illustrated

• 2 cups all-purpose flour
• 2 tablespoons sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 2 cups buttermilk
• 1/4 cup sour cream
• 2 large eggs
• 3 tablespoons unsalted butter, melted and cooled
• 1-2 teaspoons vegetable oil

Adjust oven rack to middle position and heat oven to 200 degrees. Spray wire rack set in rimmed baking sheet with vegetable oil spray; place in oven.

Whisk flour, sugar, baking powder, baking soda, and salt together in medium bowl. In second medium bowl, whisk together buttermilk, sour cream, eggs, and melted butter. Make well in center of dry ingredients and pour in wet ingredients; gently stir until jut combined (batter should remain lumpy, with a few streaks of flour). Do not overmix. Let batter sit for 10 minutes before cooking.

Heat 1 teaspoon oil in 12-inch nonstick skillet over medium heat until shimmering. Using paper towels, carefully wipe out oil, leaving then film of oil on bottom and sides of pan. Using 1/4 cup measure, portion batter into pan in 4 places. Cook until edges are set, first side is golden brown, and bubbles on surface are just beginning to break, 2-3 minutes. Using thin, wide spatula, flip pancakes and continue to cook until second side is golden brown, 1-2 minutes longer.

Serve pancakes immediately, or transfer to wire rack in preheated oven. Repeat with remaining batter, using remaining oil as needed.