Winslows Home Pancakes

I have never loved pancakes besides the fact that I have a sweet tooth so I do enjoy dessert for breakfast. I prefer the crispiness of a waffle (I still remember as a kid, trying to fill every pocket of my Eggo waffle with a drop of syrup) but I've never been truly wowed by a pancake until this recipe.

My husband and I had an impromptu date at Winslows Home back when I was pregnant with baby number 2 and we opted for something sweet and something savory to split, so we got an egg sandwich and pancakes that came highly recommended.
Well, we quickly realized why they came recommended. These are almost more savory than sweet, making them the perfect complement to any syrup. The edges are also perfectly crispy and buttery which I had never really noticed before in pancakes.

I couldn't stop thinking about the damn pancakes when my friend very sweetly looked it up and found out that Sauce magazine (the same one I contributed to for several years) actually had the original recipe from Winslows Home! We made it together and it was perfection.

I'm so grateful that they shared their recipe because we have since moved away from St Louis and I have made these at least 10 times. In fact, I even hosted a brunch just for these pancakes and everyone raved about them.

Search for full fat buttermilk if possible cuz if you're gonna do it, do it right. Pair them with a solid, real maple syrup because that's what they deserve, or toss in some chopped chocolate for a twist!

Winslows Home Pancakes
Adapted from here
Serves 2-4

2 eggs
2 cups buttermilk
1 1/2 cup all-purpose flour
1 tablespoon sugar
1/2 tablespoon baking soda
1 teaspoon salt
3/4 stick butter (3 ounces)

Melt the butter and let cool slightly.
Whisk the eggs and the buttermilk together.
Toss in the flour, sugar, baking soda, and salt and whisk together.
Drizzle in the butter at the end until all combined.

Heat a non stick skillet over medium heat and once hot, use a spoon to drop heaped tablespoons that form circles, not touching each other.
Let them get browned and crispy (you can use your spatula to gently look underneath the pancake) and then flip to the other side. Each side should be about 2 minutes.
You may need to lower the flame as the pan stays hot for longer.

Drop in fresh fruit or chocolate or nuts as you wish.

Serve with bacon and syrup!


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