Buttermilk Pancakes

When I first visited Canada I was introduced to the American Pancake, these pancakes were quite different to the pancakes I was used to. In The Netherlands we bake pancakes that are bigger in diameter but thinner in thickness, they are however slightly thicker that the french crêpe. Our batter is more liquid that the batter for American Pancakes and the pancakes need less cooking time. We eat our pancakes au naturel or with eiter apple, bacon, cheese or a combination of these ingredients baked into the batter, we then top that with either butter and confectioner's sugar or stroop (molasses). You can find a great recipe for Appel Pannenkoek (a.k.a. Dutch Apple Pancakes with Caramelized Sugar) at Almost Bourdain.

Picture of the Appel Pannenkoek by Ellie of Almost Bourdain.

Now, 13 years later, I have finally made my own pancakes from scratch for the first time. And I must say it was much easier than I thought it would be! I used this recipe from Cooking Light for Buttermilk Pancakes. These were sooo good: I've actually been eating them every workday this week. This recipe makes 9 pancakes, I wrapped up two pancakes in a Ziploc-bag, with a small sheet of parchmentpaper between the pancakes and popped the Ziploc bags into the freezer. I then proceeded by removing one bag from the freezer every evening and warmed up the pancakes in the morning: what a great way to start the day!

The recipe tells you to measure out 1/4 cup of batter for one pancake. However when making these I accidentally used my 1/3 cup to measure out the pancakes, somehow I still ended up with 9 pancakes....

Ingredients
1 1/2 cups all-purpose flour (about 6 3/4 ounces)
2 tablespoons sugar
1 teaspoon baking powder
1/2 teaspoon salt
1 1/2 cups fat-free buttermilk
1 tablespoon butter, melted
1 large egg, lightly beaten

Preparation
Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, sugar, baking powder, and salt in a bowl; stir with a whisk. Combine buttermilk, butter, and egg; add to flour mixture, stirring until smooth.

Pour about 1/4 cup batter per pancake onto a hot nonstick griddle or nonstick skillet. Cook 2 minutes or until tops are covered with bubbles and edges look cooked. Carefully turn pancakes over; cook 2 minutes or until bottoms are lightly browned.