Lemon Chicken Orzo Soup

Brian Lagerstrom made the best pancakes I have ever had.

Ingredients

• 10 tbs - butter
• 600g - all-purpose flour
• 12g - kosher salt
• 60g - sugar
• 2g - baking soda
• 25g - baking powder
• 900g - buttermilk, almost a quart
• 4 eggs
• butter, for frying with

Steps

1. Melt butter in pan or microwave. Set aside to cool.
2. In a medium bowl, combine flour, salt, sugar, baking soda, and baking powder. Whisk the dry ingredients until evenly mixed.
3. In another bowl, combine buttermilk and eggs. Whisk until well blended.
4. Pour the buttermilk mixture into the dry ingredients and carefully fold to combine. Start with 10 gentle stirs.
5. Stream in the melted butter and fold gently. Do not mix the batter until smooth. It should be lumpy and look like there is a problem. Over-mixing makes a chewy pancake because it develops gluten
6. Heat a griddle or non-stick pan to 350-375°F. Use 1/2 cup of batter per pancake.
7. Drop a pad of butter and then the batter onto the preheated griddle or pan. Round it some if it is not already.
8. Cook for 2-3 minutes on the first side until golden brown. Flip and cook for another 2-3 minutes on the second side.
9. When finished with batter, serve the pancakes immediately.

Notes

• If you can’t find buttermilk, combine 500 grams of sour cream with 400 grams of water as a substitute.
• These reheat well from frozen.