Ever get that hankering for pancakes? This morning I did. So I made my fluffy buttermilk pancakes and they were so good! Yes, I could use a pancake mix….there are so many to choose from. But I know what a great pancake is supposed to taste like so I pulled out my Mom’s old recipe…. So much better than the boxed mixes. Light, fluffy, crispy on the edges….Yum.
Mom’s Homemade Pancakes
2 cups all purpose flour
1/4 cup sugar
4 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups milk (plus up to 1/4 cup extra if needed)
1/4 cup butter, melted
2 teaspoons pure vanilla extract
1 large egg
Combine together the flour, sugar, baking powder, baking soda and salt in a large-sized bowl. Make a well in the center and add the milk, slightly cooled melted butter, vanilla and egg.
Use a wire whisk to whisk the wet ingredients together first before slowly folding them into the dry ingredients. Mix together until smooth. The batter will be thick and creamy in consistency. If you find the batter too thick, fold a couple tablespoons of extra milk into the batter at a time until reaching desired consistency. Set the batter aside and allow to rest for 10 minutes.
Heat a nonstick pan or griddle over low-medium heat and wipe over with a little butter to lightly grease pan. Pour ¼ cup of batter onto the pan and spread out gently into a round shape with the back of your ladle or measuring cup.
When the underside is golden and bubbles begin to appear on the surface, flip with a spatula and cook until golden. Repeat with remaining batter.
You can let them get as brown as you want. Lift up the edge and see if they are brown enough before removing. I like mine crispy around the edges.
Serve with honey, maple syrup, fruit, whipped cream, or all of the above. Or enjoy plain!
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