Today’s Sunday breakfast: I’ve been wanting to try Ruth Reichl’s pancake recipe since her cookbook arrived last week and today seemed like a good to make them. But I used fresh buttermilk instead of milk as called for in her ingredients. Here’s Ruth’s recipe, a landslide favorite at Gourmet Magazine:
Melt 1 stick unsalted butter in skillet that you’re going to cook the pancakes in;
Whisk together 1 cup buttermilk (or milk), 2 organic large eggs & 1 tablespoon vegetable oil; then add butter to mixture;
Add 1 cup flour, 4 teaspoons of baking powder (without aluminum) and 4 teaspoons of sugar (scant) plus a pinch of salt.
Mix together by hand and cook the pancakes in the skillet that was used to melt the butter. Heat up some Jones country sausages in another pan until golden brown. Serve with butter, pure maple syrup and cups of hot coffee.
Enjoyed while reading the Sunday New York Times with my husband on a peaceful, sunny Sunday morning. Doesn’t get any better than this!