Buttermilk Pancakes

It feels like summer!  And not only because the temperatures in Chelan have been in the triple digits.  Last Sunday I took a much needed mental health day and didn’t do anything bar-related.  I kept all Barbri books shoved under the coffee table and didn’t even turn on my computer (except at the end of the day to watch Newsroom).  In case that wasn’t enough, I also convinced mom and dad to take a boat trip up-lake so I was even outside of cell service for most of the day.  Lake Chelan is 55 miles long and in my 22 summers here I had never been to the other end.  This seemed like an opportune time to take care of that oversight, so we quickly stocked the boat with sandwiches, chocolate, and wine (aka the essentials), and set out on our journey. 

I spent most of the ride up taking pictures of beautiful waterfalls and snow-topped peaks.  The landscape changes drastically as the lake meanders into the mountains so there was quite a lot to capture.  Once we reached Stehekin, the town at the remote end of the lake, we walked two miles to reach a quaint bakery in the woods.  Along the way we encountered charming cabins, a miniature Spanish Galleon ship, and an enthusiastic farmer named Carl.  We hit some choppy conditions on the boat ride home which gave me a chance to watch the waves while contemplating the important things in life. All in all, very restorative.   I've included a photo essay of the adventure:

This is where we stopped for lunch

  

We've arrived!

The Lady of the Lake makes the trip to Stehekin each day

End of the lake

Walking to the bakery

Lovely Garden/Farm with delicious herb goat cheese

Here are some adorable cabins:

 

It also feels like summer because I made pancakes.  I’ve cooked quite a few meals in this kitchen over the years, but pancakes are quite definitely my signature Chelan/summer dish.  When all of the cousins visit, I spend mornings over the griddle while people place their orders; I take requests for chocolate chip, blueberry, raspberry, or any combination thereof.  The cooking cycle of pancakes ensures I have a constant stream of company in the kitchen. 

I have been honing my recipe for the perfect buttermilk pancakes for some time now, and this is the latest iteration in that quest.  Please stay tuned for future discoveries and adjustments.  You know I never tire of posting about pancakes.

BUTTERMILK PANCAKES (SUMMER 2013)
makes 4 servings
Click here to print

9 oz. (2 cups) unbleached all-purpose flour
1/4 cup granulated sugar
2-1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. kosher salt
3 Tbs. unsalted butter, melted; more for serving
2 cups buttermilk
2 large eggs
Vegetable oil for the griddle
Pure maple syrup for serving

Mix together dry ingredients.  Add melted butter, buttermilk, and eggs, and stir with a large spoon until everything is just combined.  Do NOT over-mix or you will end up with dense little discs.  The batter should be lumpy. 

Heat a large skillet over medium heat (preferably cast iron) and cook the pancakes over a light coating of vegetable oil.  Then smother with butter and syrup and enjoy!

Happy 4th of July!!