Buttermilk pancakes.

I’ve continued to use this recipe for pancakes ever since the first time I tried it. The girls and I just can’t get enough. They’re just “so fluffy I’m gonna die!” – Despicable Me. I’ve actually made them so many times now I almost can make them by heart. The only problem is that there are three of us and we always end up with extra batter that goes to waste but when I halve the recipe we each feel a little bit hungry still. This amount would be perfect for a family of four. Pancakes are fun to me because you can make them super BIG or tiny little coins stacking them to the ceiling or if your like my dad you can make them into somewhat recognizable shapes like Mickey Mouse or a wiener dog. As I’m writing this I’m actually getting the urge to write words of endearment using a super thin batter. Oh the glorious pancake. This recipe is becoming somewhat of a Saturday morning treat around here, a nice break from our weekday oatmeal and smoothies. Once again I feel blessed to have found “the” recipe that I will be using from now on.

Buttermilk Pancakes

This recipe is from The Joy of Cooking cookbook.

Ingredients
1 1/4 c. unbleached all purpose flour
1/4 c. whole wheat flour
1 t. baking powder
1/2 t. baking soda
1 t. sea salt
3 T. unrefined sugar/sweetener of choice (I used 1 T. sucanat sugar and 2 T. agave nectar)
2 free range eggs
3 T. butter, melted
1 1/2 c. buttermilk
1/2 t. vanilla extract
Preparation

Combine dry ingredients in a large mixing bowl and set aside. Combine wet ingredients then add to dry ingredients. Fold/mix gently stirring no more than twenty times, just enough to wet the dry ingredients. There should still be lumps. Over mixing will make pancakes dense not fluffy. Let the mix sit for 5 minutes to a couple hours in the fridge. Pour onto hot griddle (about a 1/4 c. batter for each pancake). I sometimes add 1 or 2 T. spring water to the mix just because I like my batter a little more “pourable”. Cook on each side for a couple minutes. You can toss in some chocolate chips if you’ve been a good little boy/girl but I like mine plain and simple with the traditional maple syrup. No need for any extra butter as they are good an buttery as is.

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