I grew up thinking pancakes came out of a box labeled Aunt Jemima. Or Bisquick.
And I never liked pancakes very much.
I don’t know what prompted me to try a cookbook recipe.
But I did, and ever since, I’m been high on pancakes.
And you know what?
They barely take a minute more to put together than the boxed junk.
And don’t even mention that stuff in boxes in the freezer.
This recipe is my standard from Joy of Cooking.
- 1 1/2 c flour
- 3 tbsp sugar
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 1/2 c buttermilk
- 3 tbsp butter, melted
- 2 lg eggs
- 1/2 tsp vanilla
- Whisk together all the dry ingredients in a bowl.
- In another, whisk together the wet ingredients.
- Pour the wet into the dry and mix gently, not beating, and allowing for a few lumps.
- Spoon batter unto a buttered griddle and cook until the top is full of bubbles, turn and finish.
Serves: about a dozen 5″ pancakes
Note: now the fun stuff. You can add just about anything to the batter, from fresh fruit, to nuts, to bacon, cheese, chocolate chips, coconut. You can substitute some of the buttermilk for pureed bananas (maybe 1/2 c). Serve with butter and maple syrup or fruited jams. Also great with sifted powdered sugar or honey. Makes a great late Sunday “breakfast”.
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