Guest Banana: Cooking with Lane – Buttermilk Pancakes

(Editor’s Note: I asked my super-chef friend Lane to come up with some easy holiday recipes for those of us who aren’t so naturally talented in the culinary arts. On Day 3 we wanted to focus on breakfast item that would satisfy any holiday guests or something that would be great for you to enjoy yourself on a cold winter day.)

Buttermilk Pancakes
Makes about 8 pancakes

Pancakes are very simple to make from scratch and can be a nice treat for a sleepy, weekend morning. In this series of winter/holiday recipes, I thought it would be nice to include something for breakfast. For me, there’s something really special about eating a plate of pancakes, when it’s snowy out. These taste best, when you’re curled up on the couch in your pajamas. Trust me.

This recipe was adapted from a hand-me-down Pillsbury Cookbook. I’ve added a few things to make this recipe my own, like vanilla and lemon. If you’re not a fan of lemon or don’t have any on hand, you can omit it and use a tablespoon of cinnamon instead. It’s delicious that way too.

1 egg
1 c. buttermilk
2 tbsp. vegetable oil
1 tsp. vanilla extract
Zest from one small lemon or half of a medium size one*
¾ c. and 2 tbsp. all purpose flour
1 tsp. baking powder
½ tsp. baking soda
¼ tsp. salt

Heat a non-stick pan or griddle to medium-high heat and spray it with non-stick spray.

In a large bowl, beat eggs. Next, stir in buttermilk, vegetable oil, vanilla and lemon zest with a whisk until combined. To the bowl, add the remaining dry ingredients. Stir until just combined. The batter will be lumpy. Do not over mix.

Now, pour the batter, a ¼ cup at a time (I use a measuring cup for this.) on to the pan. Tiny bubbles will appear on the surface of your pancakes as they cook. When the bubbles slow down, they’re ready to flip. The second side cooks faster than the first, so keep an eye on them. You’ll know they’re done when they start to set-up.

All that’s left to do now is stack them, spread with butter, drizzle with syrup and enjoy.

*If you’ve never zested a lemon, it’s really easy. You’ll need a hand grater or microplane. Grate the peel of the lemon lightly. Be sure not to grate the white skin underneath the yellow. It has a bitter flavor. Also, do not use a box grater. I’ve burned my knuckles trying to do that.

(Ed. Note: This is the dish, of all the ones we did for this series, that has been the biggest hit at my house. Trent and Lu both LOVE these pancakes, and they are almost as easy as the premade stuff you buy at the store, but so much tastier. I’ve done both lemon zest and cinnamon, and both were delicious!)