Really Good Breakfast Pancakes

Pancakes are a family favorite.  I can count the times on one hand when we have used a boxed mix.  Even my young son knew how to whip up a batch of home made pancakes at a very early age, 7 years old.  A posted clipping of a simple buttermilk pancake recipe on the inside of the spice cupboard door is all it took for us to get in the habit of making these from scratch.  We clipped the recipe from the SACO dried powdered buttermilk lid.  Whenever we substituted fresh buttermilk for regular milk and buttermilk powder, we just added the rest of the recipe ingredients and the pancakes turned out perfect every time.  My secret ingredient is a tablespoon or so of sour cream or ricotta mixed in with the batter, it makes them oh so melt in your mouth tender.

When you are in a big hurry, make the batter the night before and keep in the fridge.  The pancakes will be ready in minutes the next morning.  A double batch recipe will keep in our household for 2-3 days, we just pull the batter out of the fridge when we are ready to use.

Pancake Recipe

Instructions: listed first because this is an important step for really good pancakes

First: Beat all wet ingredients in a large glass measuring cup or bowl.  I love to use a 4 cup measuring glass container because it has a handle for pouring and if using butter, it can be melted first and then wet ingredients can be measured right into the glass cup.  Next gently fold into the wet mix the dry ingredients till combined and almost no lumps, do not over mix.

Ingredients for a double batch makes 16- 4 inch or 8 – 8 inch pancakes:

Wet Ingredients:

4 Tbls melted butter OR Coconut oil

2 cups buttermilk OR 2 cups milk with 1 Tbls. Unfiltered Apple Cider Vinegar

2 eggs

2 tsp vanilla

1-2 heaping Tbls of sour cream or ricotta

1 tsp salt

1 Tbls sugar

(salt and sugar can go in with wet ingredients because they dissolve into the liquid)

Dry Ingredients:

2 cups flour

2 tsp. baking powder

1 tsp. baking soda

Heat a cast iron skillet or griddle on medium heat for several minutes until very hot. A hot pan is always best for pancakes. Add the slightest bit of butter or oil just before putting the first pancake in if the skillet or pan is not already seasoned. Cook a couple of minutes on the first side. When you see several bubbles which have come to the surface of the pancake and have broken, it is time to turn the pancake. Cook for another 1-2 minutes and the pancake is ready to eat!


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