These photos reflect a doubled recipe, which it does easily - highly recommended, even if it's just two people! ;)
Stop what you're doing and go ahead and bookmark this recipe. Done? Okay, good. ;) When it comes to pancakes, I'm an unabashed lover of the thin variety - I'd take the more crepe-like French and Swedish versions over a fluffy, thick stack any day!
Then I discovered Marion Cunningham's pancakes.
I've tried many a buttermilk pancake and never felt the need to stay devoted to one recipe or brunch locale until NOW. This version is everything you love about good ol' American pancakes: crisped, buttery edges; tender insides with a touch of tangy sweetness that just begs for a generous pour of quality maple syrup.
Trust me, you'll refer back to this recipe time and time again! These would be fantastic to break out this long holiday weekend when loved ones are near and comfort food is paramount. Consider this my Christmas present to you - happy holidays, xo! :)
From Marion Cunningham's The Breakfast Book
Makes about 10 pancakes
1 cup buttermilk
1 egg, room temperature
3 tablespoons butter, melted and cooled a bit
3/4 cup all-purpose flour
1/2 teaspoon salt
1 teaspoon baking soda
Put the buttermilk, egg and melted butter in a bowl or measuring cup; stir briskly until smooth and blended.
In a bowl, stir the flour, salt and baking soda together until well blended. Stir the liquid ingredients into the buttermilk mixture only until the dry ingredients are moistened (lumps are okay).
Heat a skillet (we like cast iron for this) to medium high. Grease lightly and spoon out about 3 tablespoons of batter per pancake. Cook until bubbles break on top; flip and cook briefly until light brown on bottom.
Serve immediately with maple syrup.
Note: Marion says the batter holds well for several days in the refrigerator. Also, you can substitute 1/4 C of rye flour, whole wheat flour or cornmeal for 1/4 C of the all-purpose flour in the recipe.