England’s answer to Mardi Gras is Shrove Tuesday, when tradition dictated that all fats and creams needed to be used up before Lent. Its other name is the one that warms our hearts: Pancake Day. Because really, nothing says fat, cream and indulgence like a warm, syrupy pancake. After tasting these buttermilk goodies, you’ll be ready for confession. – Linda Shapley
Buttermilk Nancakes
Developed by a Telluride mountain bike bum we’ve long since lost track of, this recipe makes a sweet, tart flapjack that is a perfect foil for real maple syrup or a handful of blueberries.
Ingredients
- 3 cups all-purpose flour
- 3 tablespoons sugar
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 3 tablespoons melted butter
- 1 quart extra-rich buttermilk
- 3 eggs, well beaten
Directions
Mix together dry ingredients. Add melted butter, buttermilk and eggs and mix well. Pour about 1/3 cup batter on to a hot griddle to create a 5-inch pancake. Watch for bubbles to rise to the top of the uncooked side of the flapjack. When the bubbles begin to burst, flip the pancake and cook until set. Repeat the process until everyone at your table is full.
