Brunchin' hard: Buttamilk Pancaykes

Ah... the weekend, remember the days in college when there was nothing BUT the weekend? Wednesday night was saturday and thursday morning was sunday brunch- (sigh). Now that we are big kids, the weekend actually carries meaning- maybe we aren't working... maybe we are... but every sunday that rolls around this little critter inside of me (probably my unborn food baby) says... brrrrunch....brrrrunch... feed me things you will regret tomorrow... Well for me, today means get up- put on my comfy sweatpants- and study for the week ahead. If you didn't know already I am a graduate student studying dietetics- so while today I will be revisiting carbohydrate metabolism for my macronutrient metabolism class- I will start with my own 'visit' to carbo-land... PAN-CAKES. Pancakes- so simple- and yet- so daunting. For years I could not crank out fresh pancakes, or chocolate chip cookies, luckily for me (not so much for ma waistline) I mastered them both in due time.

If you are yet to own and renovate your home, as about 98% of MY readers have yet to do so because we are young and independently un-wealthy, you know that renting means an unpredictable stove. Most ovens and stoves I have seen in my short 8 years of renting have been so OFF that when I get to cook at my parents house its like being in a professional kitchen. The only thing this means is we have got to test our shit, ie: do a sample pancake so that one side doesn't look like a black tire and the other one is raw. Its not you... its your shitty equipment that we pay an obscene amount in rent to use.

This pancake recipe is delicious, simple, it tastes like how all pancakes should taste... fluffy yet slightly cakey, hints of vanilla, and doused in syrup because I am a five year old- you know how us elves do (thats an Elf reference, and if you don't know it then just GET OFF OF HERE!) kidding. Are these low-cal- not particularly no, but I always find i'd rather know whats going into my brunch then waiting in a ridiculously long line in the city to get fed something maybe as-good but doused in fat and crap that leaves me feeling like I need a 3 hour power nap. In time I will develop a recipe for healthy pancakes that doesn't taste like wallpaper paste but I will not put anything half-assed on here.

Buddamilk Pancakes
2 cups all purpose flour
1/3 cup cane sugar (can use regular- I just like the bit of caramel flavor from the cane)
1/2 tsp fine kosher salt
1/2 tsp baking soda
2 1/4 tsp baking powder
1/2 stick (4 tbs) melted unsalted butter, at room temperature
2 cups fat-free buttermilk
2 eggs
1 tsp vanilla extract

Step 1: Melt your butter and set it aside. In a bowl- measure and combine flour, sugar, salt, baking soda, and baking powder whisk together.

Here's our foster dog Jack! Anxiously awaiting a morsel of p-cake...

Step 2: In another bowl, combine the buttermilk, vanilla extract, eggs, and whisk to combine (PLEASE REMEMBER: WET measuring cups are different from DRY measuring cups- pictured is a WET measuring cup, the stackable measuring cups are DRY) Then, add your butter- for here, don't worry if it gets a little lumpy- if your making a souffle- that might be a problem- but your good for p-cakes.

Step 3: Preheat a (preferably nonstick) skillet on medium heat. Add the wet mixture into the dry, and stir just until theres no more dry specks- do not overmix! Batter should be lumpy- not like my or your ass because we are not going to eat like we're never having another meal. In batches place 1/3 cup batter in pan (about 1 or 2 at a time). Keep an eye on them if you have a crappy stovetop with uneven heat distribution. About 3 minutes each side- until golden brown. If the worst case scenario is they aren't totally done, pop them in the oven at 350 for 5 minutes. 

Douse with your favorite surrup (syrup) and ENJOY! Happy Sunday everyone!