My daughter asked for pancakes this morning so thought I would share the recipe I use. Homemade pancakes are worth the little bit extra work and you probably have everything you need in the pantry. From personal experience make sure you use the proper amount of baking powder, otherwise you’ll have some very flat and chewy pancakes! I never have buttermilk and not to keen on the idea of sour milk, so I just use regular ol’ milk and added vanilla extract, because vanilla makes everything better.
Pancakes
(adapted form Better Homes and Gardens New Cookbook 15th Edition Buttermilk Pancakes)
1 3/4 cup flour
2 tablespoons granulated sugar
1 tablespoon baking powder
1/4 teaspoon salt
1 egg
1 teaspoon vanilla extract
1 1/2 cups milk
3 tablespoons vegetable oil
In a bowl mix together all the dry ingredients by hand. Flour, sugar, baking powder and salt
In a separate bowl combine all wet ingredients, then slow pour and mix the wet ingredients into the flour mixture
Mix by hand until flour mixture is evenly moistened, the batter should be slightly lumpy
in a hot buttered skillet pour 1/4 cup batter
cook over low medium heat for around 1-2 minutes per side *you know the first side is done when the exposed side is bubbly
Pancakes
