Buttermilk Pancakes

"Early to bed, early to rise, makes a man healthy, wealthy and wise." Benjamin Franklin

Rolling out of bed at about 5:20 this morning, unable to sleep a minute more (much to my disdain), I heard a faint request for buttermilk pancakes. "I can do that," I said. "Come and get me when they're done," was the reply. Off to the kitchen to mix up a little batch of breakfast heaven. These  pancakes are everything you love in a pancake: golden brown, light and fluffy, with just the right amount of tang. And, they really don't take much longer than using a mix. Sure, you say. Who has buttermilk? Next time you're at the grocery store, pick up a carton of instant buttermilk (located near evaporated milk). You add the powder to the dry ingredients, and the water to the wet ingredients. Store the opened carton in the fridge and you can whip up pancakes at a moments notice. You should get about 8 (4 inch) pancakes, just enough for the two of you.

1 cup all-purpose flour
1 TBSP sugar
1/4 tsp salt
1/2 tsp baking powder
1/4 tsp baking soda
1 cup buttermilk
2 TBSP sour cream (or lite sour cream)
1 large egg
1 1/2 TBSP unsalted butter, melted and cooled

Whisk dry ingredients together (including the buttermilk powder, if using) in a medium bowl. Whisk wet ingredients (including water for the buttermilk powder, if using) in a second bowl. Make a well in the center of the dry ingredients and add wet ingredients. Gently stir until just combined (batter will be lumpy). Allow, the batter to sit for 10 minutes.

While the batter was resting, the bestest good one and I headed out to the hot tub with a cup of coffee. (He was up grinding the coffee beans, and making me the perfect cup of coffee while I was mixing up the pancakes.) Another great way to start the morning. 

Back to the kitchen.....Heat a skillet or griddle until good and warm. Wipe the skillet or griddle with about 1 tsp vegetable oil (just ensures the pancakes are easy to turn). Pour 1/4 cup of batter into skillet or on griddle. Cook until edges are set, and bubbles are beginning to break.

Flip pancakes and continue to cook until golden brown on the second side. Serve immediately with warm maple syrup. Enjoy!