Buttermilk Pancakes by Brown Eyed Baker

Wow! My pancakes look laughable compared to Brown Eyed Baker's. I'll tell you what, though, they still tasted awesome, especially since I added blueberries and used agave nectar instead of syrup. I don't make pancakes very often, although with this recipe I may start. So, I learned a few interesting techniques for better pancakes that I'll be happy to share.


I first discovered Brown Eyed Baker's Blog more than a year ago. She was, and still is, frequently featured in the Top 9 on Foodbuzz, so naturally I figured this is a level that I need to aspire to and I've been a follower ever since. At one point, she was very helpful, giving me tips to make better bagels from the Breadbaker's Apprentice recipe. Since then, my bagels have improved in quality, although Jen (my wife) would argue that I don't make them often enough...

I guess I had better plan for a batch for this weekend...Anyway, on to pancakes!

Mix together dry ingredients. My old sifter gets a lot of good use whenever I bake something and every Saturday for pizza dough. This is flour, baking soda, baking powder, salt and sugar.

Mix together wet ingredients in a separate bowl - buttermilk, sour cream, eggs and melted butter that has cooled.

Pour the wet ingredient mixture into the dry and whisk a little bit. You don't want to overdo the mixing. It'll be a little lumpy. This may have even been too much mixing.

The pan should be heated to about medium high. I used a little Pam instead of oil like the recipe recommends. I grew up with huge pancakes on Sunday mornings, so I went sort of big on this one. The recipe says 1/4 cup, but I used 2/3 - don't do it!

What I discovered is that a bigger pancake takes longer to cook through, so you end up with an overcooked exterior, and an undercooked interior. Burned on the outside - doughy on the inside. With smaller pancakes the batter spreads faster and thinner in the pan cooking them more evenly and more thoroughly. It leads to light and fluffy pancakes.

Oh, and of course then I tried to get cute by adding blueberries...

It's getting there. I wanted to flip so bad. Soooo baaaad!

Now! Do it! Flip it!!!

Not too bad. These ended up being my daughter's because she didn't want blueberries. I should have followed her lead..

And thus we have my sad looking, but delicious mess topped with a pat of fake butter and smothered in agave nectar. I shall perfect my pancake skills!

Be sure to drop in http://www.browneyedbaker.com to get the full recipe (and proper instructions! lol)
and don't forget Foodbuzz is holding their 2011 blog awards in which Brown Eyed Baker has been nominated in a couple of categories. Go vote here~ http://www.foodbuzz.com/pages/awards