I’ve made these pancakes for Fancy Breakfast Friday before, but I never shared the recipe. The reason I made something as standard and boring as pancakes is that I have had an ongoing buttermilk situation. I know I have complained about King Soopers before but here I go again. They have goat, soy, almond, cow, banana, chocolate, coconut, cashew and probably more types of milk. But last time I looked for buttermilk they didn’t have any. The dairy guy said, “You know, you can just add a splash of lemon or vinegar…” And I said, “I KNOW! I’m the queen of making fake buttermilk. But when I plan ahead and I’m at the store, it’s because I want ACTUAL buttermilk.” But I said it very nicely.
This time I did find some, but all they had was a half gallon. Has anyone ever needed more than a pint of buttermilk? No. So I used buttermilk in the biscuits last week. I had halved that recipe, so that left me with half a gallon minus 1.5 cups. To use a bit more, I tripled this pancake recipe that I usually double. (The next day I made cornbread with some more of the buttermilk and I still need to use the rest assuming it hasn’t gone bad.)
Here is the basic recipe – this is for one small batch of pancakes – I always double it, sometimes triple it. This is adapted from Simply Colorado, which was a wedding shower gift. (It’s old.)
My Go To Pancake
1 cup buttermilk or yogurt. (The yogurt makes it very think. If I use yogurt I double the recipe and do half milk/half yogurt.)
1/2 teaspoon vanilla
1 cup whole wheat flour (when I tripe I do 2 cups whole wheat and 1 cup all purpose flour)
1 tablespoon sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
Add all dry ingredients to a bowl and mix with a fork.
Measure the milk in a measuring cup that is larger than the amount of milk you are using. Crack the egg into the measuring cup and stir well with a fork.
Add the wet ingredients to the dry ingredients and stir with the fork until just mixed. Allow to rest for a second while you heat the griddle.
I make these pancakes in a smiley face skillet. Using a ladle I fill each face with batter and put a spoon full of frozen blueberries on top. When the edges look cooked and bubbles are rising I flip the pancake onto another heated skillet. There is no way I could accurately flip the pancakes onto the faces in the skillet. So my smiley pancakes are one sided. This actually makes it go a lot faster since I have two skillets cooking pancakes at once.
My other pancake secret is that I keep them warm on a plate in the microwave. This is great in the summer when you want warm pancakes, but you don’t want the oven heating up the house. This is a trick I learned from Dave.
These pancakes were loved by all, and eaten all weekend, sometimes as a pancake and peanut butter sandwich. Sometimes toasted. Sometimes just at room temperature like a piece of delicious bread.
If you are looking for a trip down memory lane, please feel free to read this description of Luke’s first day of kindergarten. It came up when I was searching my blog for “pancake”.