Perfect Buttermilk Pancakes and Cinnamon-Sugar Butter

It was one of those mornings when I reached for the Bisquick and realized that the expiration date was September 2011 (ouch to my womanhood). It was also one of those mornings when I had a fresh batch of cinnamon-sugar butter seductively watching me from the refrigerator. It is natural that a pancake recipe was born.

And these aren't just any pancakes. These are buttermilk pancakes. As much as I detest buttermilk in its natural form, as the basis for pancakes it is, as my Indian friend would say, "dee cat's me-wow." 

(And if, like me, you don't have buttermilk on hand, here's an easy and effective buttermilk substitute: mix together one cup of milk and one teaspoon of lemon juice and let the mixture sit for five minutes.)

Buttermilk Pancakes

Ingredients

1 ¼ cup whole wheat flour

1 teaspoon baking powder

1 teaspoon baking soda

2 tablespoons melted butter

¼ cup sugar

1 ¼ cup buttermilk

1 egg, beaten

pinch of salt

Directions

1. Beat egg and mix thoroughly with buttermilk. Add all dry ingredients and mix until smooth.
2. Cook on a griddle over low to medium heat until thoroughly done. 

Now, although I'm sure these pancakes would taste excellent coated in plain butter and maple syrup, I don't think you can beat slathering them in the wonder of cinnamon-sugar butter. Here's my recipe:

Cinnamon-Sugar Butter

Ingredients:

1 stick butter

1/3 cup confectioner's sugar

1 teaspoon cinnamon

Directions:

1. Melt butter.

2. Combine butter, confectioner's sugar and cinnamon thoroughly.

3. Refrigerate.

Happy eating!

--Alyssa