I am unsure when the whole pancake tradition began in our household, but for some time now every weekend I make a batch of buttermilk pancakes served with bacon and/or sausage patties. ( Always sausage patties in the Jeffers home, NEVER NEVER, NEVER sausage links!) I have been posting pictures on Social Media for a while and giving out this recipe just realized I never posted it to Challengeu2cook.
This recipe is super easy. You will get 12 regular sized pancakes or about 40 silver dollar sized pancakes.
A few of things to keep in mind:
1. It is very important to preheat your griddle or skillet before adding your batter.
2. These pancakes will store in the refrigerator for a couple days. Just make sure they are completely cooled, and wrap them in some plastic wrap. (reheat in the microwave for 30 seconds)
3. You can add your favorite fresh fruit to the batter!
Enjoy and Happy cooking,
1 3/4 cup all-purpose flour
2 Tablespoons sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1 1/2 cup buttermilk or sourmilk*
3 Tablespoons vegetable or canola oil
Fresh fruit, if desired
In a large bowl stir together flour, sugar, baking powder, baking soda, and salt. In a separate bowl slightly beat egg. Add buttermilk and oil. Add egg mixture to flour mixture. Stir until moistened. Batter should be lumpy, don’t over mix. Stir in desired fresh fruit.
Preheat griddle or skillet and add a little butter to the surface.
For a regular sized pancake, pour 1/4 cup of batter on griddle, spreading batter. For silver dollar sized pancake, add 1 heaping Tablespoon to the griddle. Cook for 1 to 2 minutes. Wait till you see some bubbles and the pancake is golden brown. Flip and cook another minute or until surface and edges are set and slightly dry.
Serve with butter and syrup.
*To make sour milk, Add 1 1/2 Tablespoon white vinegar or fresh lemon juice to 1 1/2 cup whole or 2 % milk.