I have a confession to make. When I make pancakes, I always use a box mix. The kind where you just add water. What can I say...it's convenient and tastes fairly good (it's really about the maple syrup anyway, right?). For a long time, I used a mix from William Sonoma that produced these nice crepe-like pancakes that we love but the downside is it's pricey and there's the obvious negatives with any packaged mix. So the other day, I had some extra buttermilk in the fridge after making our favorite chocolate cake. Do you ever wonder why buttermilk only comes in 1-quart containers when you usually only need about a cup? I'm always looking for ways to use some of it up when I have it around and this time I thought I'd try making some buttermilk pancakes.
I think I might be just a little bit addicted to these pancakes. They are oh so incredibly soft and tender. It's definitely not all about the maple syrup after all though a little bit on top is very nice indeed. These pancakes have quite a bit of tang because of the buttermilk so you have to like that and I find myself liking it more and more. The texture is really lovely...super soft and just melts in your mouth.
