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Country Buttermilk Pancakes

Source of Recipe


From "The Heritage of Southern Cooking" by Camille Glenn



List of Ingredients



• 2½ cups buttermilk
  
• 2½ cups sifted all-purpose flour
  
• 3 large eggs
  
• 1 tsp salt
  
• 2 Tbsp sugar
  
• 1 tsp baking powder
  
• 2 Tbsp butter, melted
  
• ¾ tsp baking soda
  
• 1 Tbsp hot water
  
• 6 Tbsp solid vegetable shortening for the griddle
  






Instructions



1. Mix the buttermilk with the flour until free of lumps. Cover with foil or plastic wrap, and refrigerate for 24 hours, if possible.
   
   
2. When you are ready to make the batter, beat the eggs until light. Beat in the buttermilk and flour mixture a little at a time. Add the salt, sugar, baking powder, and melted butter.
   
   
3. Dissolve the baking soda in the hot water. Add this to the batter, and mix the batter well. Set it aside to rest for 30 minutes to 1 hour before using.
   
   
4. Heat the shortening in a small saucepan and keep warm. Heat a griddle or skillet over high heat, and brush it with the shortening before cooking each batch of pancakes. When the pancakes bubble on top, check to see if the underside is golden. If it is, turn to brown the second side.
   
   
5. Serve with Spring Rhubarb Sauce (recipe follows) or Waffle and Pancake Syrup (recipe follows).
   
   Serves 6
   
   
   Spring Rhubarb Sauce:
   
   • â…ž cup sugar, or more to taste
   • 1 Tbsp cornstarch
   • 1½ cups water
   • 2 large slivers lemon peel
   • 4 cups cubed rhubarb (deep red if possible)
   • Juice from ½ lemon, or to taste
   
   Combine the sugar and cornstarch in a saucepan and mix well. Add the water and the lemon peel. Cook over medium heat until the mixture blends, about 8 minutes.
   
   Add the rhubarb, and simmer until a sauce has formed, 15 to 18 minutes.
   
   Discard the lemon peel, and add the lemon juice. Taste for sweetness, and add a little extra sugar if desired.
   
   Makes 2 cups.
   
   
   Waffle and Pancake Syrup:
   
   • 1 cup granulated sugar
   • ½ cup loosely packed light brown sugar
   • 1 cup cold water
   • 4 Tbsp (½ stick) butter
   
   Combine all the ingredients in a heavy saucepan. Bring to a boil, and boil 4 to 5 minutes for a medium-thin syrup.
   
   Makes 1½ cups.
   
   






Final Comments


The flour and buttermilk mixture will ferment and take on a zesty flavor if allowed to stand in the refrigerator overnight. However, the cakes can be made immediately if desired.