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 Buttermilk Pancakes 
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Hopeless fan-boy
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Joined: 21 Sep 2003, 13:56
Posts: 987
Location: Austin, Texas
These are the best pancakes I've ever made. From the San Francisco Chronicle a few years ago:

Bette's Buttermilk Pancakes Rise a Stack Above the Rest
by Michael Bauer

Several people in the Food department thought they had the best recipe for buttermilk pancakes until they tasted this version from Bette's Oceanview Diner in Berkeley.

Owner Bette Kroening has been making these pancakes there for nearly 20 years. They have become so popular that she even started a line of packaged mixes that can be bought all around the Bay Area, including in some Safeways.

What makes these -- as well as all of the all-American specialties at the diner -- so good is they are made fresh. The baking soda, baking powder and buttermilk work to make these lighter and fluffier than just about any you'll find.

Bette's Oceanview Diner, 1807 Fourth St. (between Virginia Street and Hearst Avenue), Berkeley; (510) 644-3230. Open daily for breakfast and lunch.

-- The ingredients.

The baking powder, baking soda and buttermilk work together to make these the lightest pancakes possible. -- Stirring the batter. The batter begins to react the minute the wet ingredients are added. Stir quickly and don't overstir; there should still be lumps in the batter.

Bette's Buttermilk Pancakes

2 cups all-purpose flour
2 tablespoons sugar
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 eggs
2 cups buttermilk
1/2 cup milk
1/4 cup unsalted butter, melted
Choice of berries, sliced bananas, raisins or chopped toasted nuts
Oil for griddle

Combine the flour, sugar, baking powder, baking soda and salt in a large bowl. Lightly beat the eggs with the buttermilk, milk and melted butter. Just before you are ready to make the pancakes, add the liquid ingredients to the dry ingredients all at once, stirring just long enough to blend. The batter should be slightly lumpy. If you want to add fruit or nuts, stir them in now, or you may sprinkle them on the pancakes while they are on the griddle. Heat a lightly oiled griddle or heavy skillet over medium-high heat (375 degrees on an electric griddle). Pour 1/4 cup batter per pancake onto the griddle or skillet, spacing the pancakes apart so they do not run together. When bubbles appear on the surface of the pancakes and the undersides are lightly browned, turn and cook for about 2 minutes longer, until lightly browned on the bottom. Serve immediately on warmed plates with the topping of your choice. Serves 4 (yields about 24 four-inch pancakes.)

PER SERVING: 445 calories, 15 g protein, 58 g carbohydrate, 17 g fat (9 g saturated), 145 mg cholesterol, 816 mg sodium, 1 g fiber.


28 Feb 2004, 13:28
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