While in the lower part of the Berry Islands in the Bahamas, we planned a day of exploring on tender to Destiny. We call her Destiny's Child. This necessitated a hearty boaters breakfast. My husband loves pancakes and bacon so I have provisioned accordingly for just this occasion.
I brought a quart of buttermilk with us for the first part of the journey. I used part of it to marinate chicken breast for chicken parmesan the night before. (It results in very tender chicken so I recommend trying buttermilk as a marinade.) I also had secured applewood smoked bacon from the local butcher before we left Vero Beach. They carefully wrapped half pound packages for me before we departed. The perfect amount for two.
For the buttermilk pancake recipe, I reach into my archives and pull out a recipe from my childhood. Vukku Church was the small country church outside of Foxhome, Minnesota. This is the church I grew up attending and was baptized and confirmed at.
Each year when I was growing up we had two fundraising events that are etched in my memory. The pancake and chicken suppers. At the pancake supper, the kitchen would whip up what seemed like pitchers and pitchers of this recipe for buttermilk pancakes. There is no telling how old this recipe is and I don't know the original source but it was one that my mother wrote down for me and included in my first recipe box. These pancakes are still some of my favorites.
For all you cruisers out there, buttermilk is a great staple to have on hand. It keeps for a relatively long time and can be used to make pancakes as a tenderizer like with the chicken breast or to make a pound cake for dessert.
It makes a large batch but don't let that deter you. You can make all the pancakes, cool them and then freeze them stacked between sheets of waxed or freezer paper. They make great toaster pancakes!
I hope you enjoy this recipe for buttermilk pancakes as much I do!
Vukku Church Pancakes
2 teaspoons sugar
2 teaspoons baking soda
1 teaspoon salt
3 teaspoons baking powder
1/4 cup combination of butter and lard (1 tablespoon each)
4 cups buttermilk
3 cups flour (enough that it flows easily from a pitcher)
Stir all ingredients together until just combined. Pour onto a hot griddle, cook until bubbles have formed all over of the pancake. Flip and cook for 1-2 minutes more or until the pancake is cooked through.
If you have a thicker buttermilk, you may need to thin the batter to get the right consistency.
If you don't have lard, you can use 100% butter.