So, if you haven’t noticed, we really like to make things from scratch around here. It’s not because I’m against “prepared foods.” It’s just that I think from scratch stuff tends to taste better, and I just like to cook. Knowing what goes into your food is an added bonus. This morning, I made buttermilk pancakes for breakfast. They really aren’t that much harder to make than from a mix, so why not? I usually double the recipe and freeze the leftovers. I just throw them in the toaster for the picky two year old who would live on pancakes and milk if I let him. And of course we serve it with homemade buttermilk caramel syrup.
Here’s the recipe (adapted from Better Homes and Garden’s recipe book):
Buttermilk Pancakes
1 c. flour
1 tbsp sugar
1 tsp baking powder
¼ tsp baking soda
¼ tsp salt
1 beaten egg
1 c. buttermilk
2 tbsp vegetable oil
I like to mix my batter in the blender. I put the eggs, buttermilk, and oil in first, then put the dry ingredients on top. I blend it for about a minute. Cook over medium heat in a heavy skillet, turning to the second side when the pancakes are bubbly and dry on the edges.
Variations: You may substitute 1 c. of milk for the buttermilk, but increase the baking powder to 2 tsp and omit the baking soda. You can also add some cinnamon chips to the batter after it’s blended.
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