Pancakes

Here’s a great recipe for pancakes that the entire family will enjoy. I use buttermilk in my pancakes, which makes them light and fluffy with a fine and tender crumb.

You can whip up a batch of these for breakfast or brunch in no time. Although a sprinkling of confectioner’s sugar or a drizzle of maple syrup is all that is needed to serve these pancakes, I like to have a few extras on hand for the kids to decorate their stack: whipped cream, bananas, berries, maraschino cherries, chocolate chips, chocolate syrup, coconut, nuts, sprinkles, etc.

Before you begin, have ready a non-stick griddle. Spray it with Pam or brush lightly with melted butter or canola oil.

Into a large mixing bowl, place the flour, sugar, baking powder, baking soda, and salt. Whisk together well.

Place the egg into a medium mixing bowl and beat well. Add the buttermilk, canola oil, and vanilla and whisk together until well combined.

Make a well in the dry ingredients and pour in the liquid ingredients. Combine the ingredients with a fork or a whisk. It’s okay if the mixture remains a bit lumpy. Don’t overmix the batter.

Preheat the griddle for a few minutes. Pour the pancake batter into a large measuring cup or any large cup with a spout for pouring. Test the griddle by sprinkling some water on it. It is ready when the water sizzles. Pour the pancake batter onto the griddle. I like to pour about 4 pancakes on the griddle. Each one is about 3 to 4 inches in diameter. You can make the pancakes any size you want. Flip the pancakes when you see a few bubbles on top, and the bottom is golden brown. Remove the pancakes when the other side is golden brown. The pancakes should take about 2 minutes per side.

Serve with maple syrup, bananas, berries, or other fun toppings—such as chocolate chips, sprinkles, coconut, chocolate syrup, whipped cream.

Makes about 12 pancakes.

September 2017