The boys' favorite supper around here is breakfast, and that's just what we did tonight. I'd like to take credit for being a kind and thoughtful mother, but this treat was totally due to our pressing need to get groceries. I found a pound of ground pork in the freezer that I mixed up into breakfast sausage, and a bottle of maple syrup in the back of the fridge. We were out of Bisquick so I decided to try making pancakes from scratch...for the first time in my life, I'm a little ashamed to admit. The boys said these were way better than the old pancakes, and I'd have to agree! I'm sure we'll be making these a lot in the future!
Buttermilk Pancakes
Makes about 10-12 8" pancakes
- 4 cups flour
- 3 Tbsp. sugar
- 1 1/2 tsp. baking soda
- 1 1/2 tsp. baking powder
- 1 1/4 tsp. salt
- 2 1/2 cups buttermilk *
- 2 eggs
- 3 Tbsp. butter, melted
- Butter or oil to grease the pan
* You can make your own buttermilk by mixing 1 tablespoon of lemon juice or white vinegar per each cup of milk. I had neither, so I used lime juice instead and it worked splendidly.
Mix dry ingredients first. In a separate bowl beat eggs and melted butter into buttermilk. Wisk slowly into dry ingredients. Grease a frying pan and preheat over medium-low heat. Ladle half a cup of batter into pan to form a circle. Flip when bubbles form across the pancake.
We enjoy pancakes topped traditionally with butter and syrup, but also occasionally have blueberries, strawberries, and whipped cream on them.
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