Doc, the kids, and I had a Saturday morning breakfast ritual. Doc usually made waffles he is famous for. If he was on call or had an early golf game I made pancakes. We have an island in our kitchen where our children ate breakfast. When the kids were little, I made pancakes in a skillet. As they and their appetites grew I graduated to an electric griddle my friends, Lana and Phil, gave me. I could make 8 pancakes at one time. You would think I would be able to keep up making 8 at a time, but I couldn’t make them fast enough!
These Buttermilk Pancakes are, “diner style.” Crispy on the edges and soft in the center, they melt in your mouth. They are best served hot, dripping with maple syrup and a side of love! Enjoy!
2 cups all-purpose flour
3 tablespoons granulated sugar
2 teaspoons baking powder
1 teaspoon baking soda
½ teaspoon iodized salt
2 large eggs
2 cups whole buttermilk
½ teaspoon pure vanilla extract
4 tablespoons unsalted butter, melted
canola oil for pan, butter and maple syrup for serving
Whisk flour, sugar, baking powder, baking soda, and salt in a large bowl. Whisk eggs, buttermilk, vanilla, and butter in a medium bowl. Pour liquid mixture into dry using a spatula to scrape liquid bowl clean. Stir liquid and dry ingredients together with spatula. Leave lumps of flour in batter (Over mixed pancakes will not be light and fluffy.They are more like hockey pucks!)
Heat a non-stick skillet or griddle over medium heat. Brush oil on bottom of pan. Using a ⅓ cup, (dry ingredient, measuring cup) scoop ⅓ cup batter onto pan. Space pancakes at least 2 inches apart. Cook until bottoms are golden brown and bubbles form on top (about 2½ to 3 minutes). Flip and cook about 1 minute more or until golden brown and cooked in the center. Serve hot with maple syrup. Makes 8-10 pancakes.
Tip: To make blueberry pancakes, place 4-6 blueberries on top of each pancake before flipping. Additional flavor ideas are: chocolate chips, bananas, pineapple, sprinkles or coconut.
Published in The News and Neighbor on May 16, 2018