Pancake Challenge … Buttermilk or Regular Milk

Sunday is pancake day in my house.  I just have not got the right recipe my husband likes.  I have been trying a new recipe the last 6 weeks and was ready to throw in the towel.  With Sunday coming up I was not looking forward to another bad pancake day and in the mail on Saturday comes my Food TV magazine.   They had a recipe pull out on 50 Pancake & Waffle recipes and I hoped that the recipe I have been searching for is in it.  My husband likes thin pancakes and I like fluffy pancakes so I thought I would make the basic recipe using regular (skim) milk and the recipe for buttermilk which makes a fluffy pancake.  I am happy to say that both pancakes came out great the one with the regular milk were thinner than the ones made with the buttermilk.  I did a side by side test and they both tasted good the only difference was the thickness of the pancake and I thought the buttermilk had a little better flavor.  So it was a tie and the search for the best pancake recipe is over and I am looking forward for next week and think I will add some of the Oregon blueberries I have in my freezer.

Pancake on the left is with regular milk and the one on the right is made with buttermilk

Basic Pancake (regular milk)
1 1/2 cup flour
3 tbsp sugar
1 tbsp baking powder
1/2 tsp salt
Combine the above. In small bowl combine 1 1/4 cup milk, 4 tbsp butter, melted and 2 eggs.  Whisk until combined and add to flour mixture.  Cook on 350 degrees (hot griddle).  Cook on first side about 3 minutes until bubbles appear on the pancake. Flip and cook for 2 minutes and golden brown.

Buttermilk Pancakes
1 1/2 cups flour
3 tbsp sugar
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
Combine the above.  In small bowl combine 1 1/4 cup buttermilk, 4 tbsp butter, melted and 2 eggs.  Whisk until combined and add to flour mixture.  Cook on 350 degrees (hot griddle).  Cook on first side about 3 minutes until bubbles appear on the pancake. Flip and cook for 2 minutes and golden brown.