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Classic Buttermilk Pancakes

B in B: That’s Breakfast in Bed

by Jane Worthington-Roth

Everyone likes to get treated to Breakfast-in-Bed once in a while. Set a tray with a glass of juice, a pretty napkin, a vase with a flower or sprig of evergreen and the day is set to begin with a smile.

It’s a great time of year to serve pancakes because the season’s first batches of maple syrup are produced during these warm sunny days with nights that still dip below freezing. This temperature fluctuation causes the sap to move within the sugar maple tree. The Berkshires are full of mass-producing and family-backyard sugar shacks.

Although we take the easy availability of maple syrup for granted here in the Berkshires, it is only produced in a few states and in Canada. The Maple Syrup Producers Association of Connecticut was recently asked by the CT Department of Commerce to translate portions of their collection of maple recipes in “The Maple Cookbook – Connecticut Style” into French, Spanish and Italian (available on www.ctmaple.org ). The Department of Commerce will bring the Cookbook as a unique gift when it visits other countries. The Cookbook, a bottle of Connecticut Maple Syrup and a maple syrup pitcher made by a local potter such as Cornwall Bridge Pottery makes a perfect gift for local hostesses (as well as for foreign dignitaries)!

Classic Buttermilk Pancakes

I’ve always relied on this simple Betty Crocker recipe (circa 1973) for the most delicious pancakes. The buttermilk gives the otherwise mild pancakes a wonderful tangy flavor.

In a large measuring cup (4 cup Pyrex cup works best) lightly beat 1 egg.
Add:
1 cup buttermilk*
2 tablespoons vegetable oil
1 cup all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 tablespoon sugar

Beat well with a mixer or whisk.

Over medium temperature, heat a griddle or pan until hot (until water sprinkled on griddle quickly sizzles). Melt 1 tablespoon butter in the pan then pour in pancake batter to whatever size you’d like – large pancakes, “silver dollar” pancakes, or even pancakes shaped like bears! As soon as the pancakes puff up and form bubbles, turn them over. Cook until golden brown on each side.

*If you don’t have buttermilk on hand, you can easily make your own. Place a tablespoon of white vinegar or lemon juice in a liquid measuring cup. Fill with milk to the one-cup line and stir well. Let stand for 5 minutes, then use in place of the buttermilk.

Serve with butter and pure maple syrup, or top with your favorite fruits and berries.

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