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Melt-in-Your-Mouth Buttermilk Pancakes with Buttermilk Syrup

Source of Recipe

From "Our Sweet Basil Kitchen" by Cade and Carrian Cheney


Recipe Introduction

"We spent months testing pancake recipes until we ended up with the fluffiest, Southern-inspired pancake around. The extra-thick batter melts beautifully into the perfect pancake! Every weekend it's the most popular recipe on our site. Don't forget to serve it with Buttermilk Syrup!"

List of Ingredients

â—¦  1 teaspoon salt
â—¦  2 teaspoons baking powder
â—¦  1 teaspoon baking soda
â—¦  2 cups sifted all-purpose flour
â—¦  2 tablespoons granulated sugar
â—¦  2 eggs, slightly whisked
â—¦  2 cups buttermilk
â—¦  2 tablespoons unsalted butter, melted
â—¦  Buttermilk Syrup


Recipe

Preheat a griddle to medium heat.
In a medium bowl, whisk together the salt, baking powder, baking soda, flour, and sugar. In a separate bowl, whisk together the eggs and buttermilk. Drizzle in the butter as you continue to whisk.

Switch to a wooden spoon and make a well in the middle of the dry ingredients. Pour in the wet ingredients and stir until almost completely combined. The more you stir pancakes, the more flat and tough they will be, so mix gently until a few streaks of flour are remaining.

Butter the griddle and pour on ½ cup of the batter, gently spreading the batter into a circle as it will be very thick. Cook until one or two bubbles begin to form on top of the pancake, then flip and cook until golden brown. Serve immediately.

Makes 8 to 10 pancakes



Buttermilk Syrup:

â—¦  ½ cup (1 stick) unsalted butter
â—¦  1 cup granulated sugar
â—¦  1 cup buttermilk
â—¦  2 teaspoons vanilla
â—¦  1 tablespoon light Karo syrup
â—¦  ½ teaspoon baking soda

In a large pot or saucepan over medium heat, combine butter, sugar, buttermilk, vanilla, and Karo syrup. (Use a very large pot to prepare the syrup, as it foams and rises once the baking soda is added.)

Heat until mixture is well combined and comes to a boil.

Quickly remove the pot from the heat and add the baking soda while whisking. Return to the heat, stirring constantly. The syrup will grow large and threaten to boil over, which is why a large pot is essential. If the mixture comes too close to the edge, remove pot from the burner and continue stirring to bring it down. Return to heat and stir 30 to 60 seconds. Remove from heat and stir 30 to 60 seconds. Remove from heat if it threatens to boil over again. Serve immediately. Refrigerate remaining syrup in an airtight jar for up to one week.