Today’s activity was kind of spontaneous. It wasn’t on the list, but I woke up this morning and felt like pancakes, so I figured if I was going to spend the energy making them, I might as well make it the day’s activity. So, voila, snowman pancakes!
In other news, I am the best at pancakes (this is not bragging, it is just fact) and so can you be if you follow my recipe. I added apples, cinnamon, nutmeg, and cloves to these, and then made the snowman faces with raisins and dried cranberries and drifted powdered sugar over top as snow, but usually I make them with blueberries and they’re also amazing.
Food and Wine’s Buttermilk Pancakes
1 1/2 cups unbleached all-purpose flour (can substitute buckwheat flour for 1/2 cup)
2 teaspoons baking soda
3/4 teaspoon salt
1 teaspoon vanilla
2 cups buttermilk
6 tablespoons unsalted butter, melted
2 large eggs
1. Place a large frying pan on the burner and preheat to medium-low (I set mine specifically 3/4 of the way between medium and low.) In a medium bowl, stir together the flour, baking soda and salt. If you are adding fruit, stir it into the dry ingredients.
2. Measure 2 cups of buttermilk in a 4-cup graduated measuring cup, then whisk in the eggs, vanilla, and melted butter.
3. Pour the wet ingredients into the dry ingredients and stir until flour is just moistened.
4. Generously butter the pan (this is key, do not skip it) and pour in pancakes using a 1/4 cup measure. When bubbles show through the middle of the pancakes, flip and cook 1-2 minutes on the other side. Best served right off the griddle with butter and maple syrup.