This will be a parade without pictures, I'm afraid, and for that, I apologize. It always makes me cranky to flip through a cookbook without pictures, and here I am, on the verge of sharing a picture-less recipe. We'll do better next time!
We've begun a new tradition in our little family, and it involves making an enormous production out of breakfast on Saturday mornings. Or the Saturday mornings that find us at home, at least, and in the spring and summer months, that is certainly not every weekend. But two Saturdays ago we decided to slow down for half a second and loll around at home, and so the pancake parade commenced.
This recipe was a smashing success, and we share it with only one caveat: Unless you are planning to actually feed the amount of men you might find at a very busy truckstop, you might like to cut the recipe in half. Even then, you'll be eating pancakes all the live long day; for two people, using only a quarter of the ingredients would have been plenty.
Truckstop Buttermilk Pancakes
1 1/2 cups milk
6 tablespoons butter, melted
5 cups buttermilk
5 cups all-purpose flour
5 teaspoons baking powder
5 teaspoons baking soda
1 pinch salt (optional)
5 tablespoons sugar
In a large bowl, whisk together the eggs, milk, butter and buttermilk. Combine the flour, baking powder, baking soda and sugar; stir into the wet ingredients just until blended. Adjust the thickness of the batter to your liking by adding more flour or buttermilk if necessary.
Heat a large skillet over medium heat, and coat with cooking spray. Pour 1/4 cupfuls of batter onto the skillet, and cook until bubbles appear on the surface. Flip with a spatula, and cook until browned on the other side. Continue with remaining batter.
7 hours ago