Weekend breakfast : buttermilk pancake

Nothing speaks weekend to me more than pancakes for breakfast. This is one of the new "tradition" we intend to keep in our young family! I like the idea of cooking or baking up something hot for a leisure morning. This is the kind of thing we can only do on weekends, when nobody is rushing anywhere.

We have tried a few pancake recipes but nothing beats Ina Garten's version. Today's recipe comes from Gourmet magazine. It is a basic pancake recipes, and I think it's not too bad. Nice with maple syrup and a cup of hot coffee.

Basic Buttermilk Pancake

1 cup all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 large egg, lightly beaten
1 cup well-shaken buttermilk
Vegetable oil for brushing griddle

Preheat oven to 200°F.
Whisk together flour, baking soda, salt, egg, and buttermilk until smooth.

Heat a griddle or a large heavy skillet over moderate heat until hot enough to make drops of water scatter over its surface, then brush with oil. Working in batches and using a 1/4-cup measure filled halfway, pour batter onto griddle and cook, turning over once, until golden, about 2 minutes per batch. Transfer to a heatproof plate and keep warm, covered, in oven.

Cooks' note:
Batter keeps, chilled and covered, 3 days. Thin as necessary with additional buttermilk or water, 1 tablespoon at a time, before using.

Makes 14 (3-inch) pancakes