Comments on: Marion Cunningham’s The Breakfast Book Buttermilk Pancakes

By: Ron

Ron — Thu, 16 Dec 2010 14:22:42 +0000

My kids won’t eat pancakes out anymore becauuse of how much they like mine. My secret…OLD BUTTERMILK… I buy a premium label buttermilk from a local (chain) dairy store. I take the top off and let it breath for a few minutes then set it back in the fridge for a month. If it don’t glop it aint no good! LOL The flavor is so deep its incredible I’ve use B-Milk a couple of months old. the other secret is I cook them in half oil half butter just enough to crisp the edges… The pH of the Buttermilk only allows the beneficial (cultured) bacteria to grow, like yogurt… I only tell people my “secret” until after they’ve tried them… I’ll get funny looks and they look back at their plate but the ALWAYS ask for seconds ; )

By: Rita

Rita — Sat, 19 Sep 2009 22:39:44 +0000

Mary, you can find the recipe for the muffins and everything else Marion made with Julia at:
http://www.pbs.org/juliachild/meet/cunningham.html#
Happy baking!

By: Mary Noah

Mary Noah — Sun, 13 Sep 2009 03:04:02 +0000

I am looking for Marion’s recipe for crumb muffins that she shared on the Julia Child show. Please help!

By: Jennette

Jennette — Sun, 30 Aug 2009 14:52:54 +0000

Thanks so much for posting this recipe. I doubled the recipe and made it this morning with leftover buttermilk and blueberries. I had to sub wheat flour for 1/2 cup of the A-P flour, as I didn’t have enough A-P flour. I added 2 T of sugar to sweeten it a little and used the extra baking soda as directed. We had great results!

By: Luz

Luz — Sun, 06 Jan 2008 02:34:00 +0000

We added fresh blueberries and what a fantastic variation. My dear friend introduced me to these tasty cakes over the Thanksgiving holiday. Each morning since then I’ve lazied in bed dreaming about those fluffy, tart cakes. Tomorrow, Sunday morning, we will enjoy stacks of the little gems.

By: Anonymous

Anonymous — Sat, 13 Oct 2007 16:28:00 +0000

shuna thank you for this recipe – i’ve made it a few times and the pancakes are brilliantly fluffy and yummy! the one time i botched the job occurred when i felt inspired to add a load of frozen blueberries to the batter – this i do not recommend! (because the pancakes are impossible to cook through.) anyway thanks and i am jealous of your griddle and am thinking of buying this cookbook!
johanna

By: James

James — Fri, 02 Feb 2007 07:54:00 +0000

Thank you!

By: shuna fish lydon

shuna fish lydon — Fri, 02 Feb 2007 01:48:00 +0000

James,

sure, any salt is ok. Kosher salt has bigger granules and more air, so the finer your salt, the less you will need. Always a good idea to taste your salt too– some arr much saltier than others!

By: James

James — Thu, 01 Feb 2007 22:45:00 +0000

This looks lovely – I live in the Netherlands and I’ve been jonesing for some genuine buttermilk pancakes. One thing – kosher salt is hard to come by here…can I substitute large-grain salt, like the stuff you’d put in salt mill? If not, then what?

By: kudzu

kudzu — Tue, 23 Jan 2007 17:23:00 +0000

Okay,Shuna, we have yet another favorite book in common, Cunningham’s genius breakfast book. It is truly a classic at this point because of its age (and, as in your case, its speckled and dotted condition). Thanks for the lesson in buttermilk pancakes, a perfect treat in January.