Fluffy Buttermilk Pancakes

My supervisor at work - who is awesome for many reasons - gave me a sweet holiday present last month – a jar of wild Maine blueberry jam that she had made in August while she was vacationing in Maine with her family. I didn’t want to just put it on toast; I was saving it for something really good. Last weekend, I came up with it: super-fluffy pancakes.

 

I haven’t made pancakes in years, and I recall that my previous attempts were flat and kind of blah. I know that I’m much better in the kitchen these days, so I decided to revisit them. I love using buttermilk when I bake – the end result is always seriously moist and fluffy – so I decided to use it in my pancakes, too. And, as I had hoped, the pancakes turned out exactly the same way. 

 

Fluffy Buttermilk Pancakes
(makes 4-5 pancakes – serves 2)

1 cup flour
2 tablespoons sugar
1 teaspoon baking powder
¼ teaspoon baking soda
¼ teaspoon salt
1 egg
1 cup buttermilk
1 tablespoon butter, melted
1 teaspoon lemon zest (optional, but I highly recommend it!)
2 teaspoon packed light brown sugar
1-2 teaspoons butter (for cooking the pancakes)

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Heat oven to 200° F. Line a baking sheet with foil and set aside.

Sift the dry ingredients (flour – salt) into a large bowl. Make a well in the center of the flour mixture and add the remaining ingredients. Whisk to combine – do not overmix. Let the batter sit for a few minutes; it will be thick but airy.

Pour a small ladleful of the batter onto a buttered griddle or pan set over medium heat and spread it into a 5” circle. Cook for 2-3 minutes; the bottom should be browned but not too dark, and the top of the pancake should be bubbly. Flip the pancake and cook it for another 2 minutes. Transfer the pancake to the foil-lined baking sheet, cover it with another piece of foil, and return it to the oven to keep warm.

Repeat with the remaining batter.

Serve with maple syrup and blueberry jam.