Comeback Café’s Buttermilk Pancakes
Maya Schoop-Rutten shares her treasured buttermilk pancake recipe, the dish that helped inspire her to open Santa Barbara’s beloved Comeback Café. Light, fluffy, and easy to make, these pancakes remain a local favorite.
Ingredients
- 1 cup flour
- 3 teaspoons baking powder
- 1 teaspoon white sugar
- 2 tablespoons brown sugar
- 1 pinch salt
- 1 tablespoon butter, softened
- ¾ cup buttermilk
Instructions
- Preheat a cast-iron pan or nonstick skillet to medium heat.
- In a mixing bowl, beat the eggs until fluffy.
- Add flour, baking powder, sugars, salt and soft butter cut in small pieces; finally, add the buttermilk.
- Mix all together gently. Do not over-beat; you do not want the batter to be smooth. It needs to be a little lumpy for a fluffy pancake.
- To cook, add a little butter to coat the heated pan.
- Pour ½ cup of batter into the pan. The pancakes should be about 4 to 5 inches wide.
- Let them cook slowly, until bubbles form on top, about 2 minutes. Flip, and let cook for an additional minute. Set aside on a plate and keep warm while cooking the remaining pancakes.
- Serve 2 pancakes per person, dressed with additional butter, maple syrup or sliced seasonal fruit and a sprinkle of powdered sugar.
Nutrition
Calories: 130kcal | Carbohydrates: 23g | Protein: 3g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 8mg | Sodium: 267mg | Potassium: 69mg | Fiber: 1g | Sugar: 6g | Vitamin A: 108IU | Calcium: 159mg | Iron: 1mg