This girl loves her pancakes.
They’re my favorite part of most Sunday mornings. And I’ve made all different kinds. From pumpkin protein pancakes to blueberry pancakes, I’m very creative when it comes to mixing up a batch of my favorite fluffy breakfast companions.
But do you know what I don’t make enough?
When Brad told me he wanted plain ‘ol fluffy flapjacks, I knew where to turn for the best recipe…
My grandmother’s cookbook.
My grandfather actually makes these just as well as my grandmother. I remember him making these for me when I would spend the night as a little girl. Nobody’s pancakes could ever hold a candle to these.
Yep. No point in messing with perfection.
Here’s what you’ll need.
This isn’t rocket science. Just mix your dry ingredients. Add in your wet ingredients.
The dough will be thick.
I prefer to to use a fork for stirring.
Now, here’s the part that is a bit more challenging: getting your skillet or pan perfectly hot. But not too hot.
I prefer to ease into it. Maybe medium low?
Take my word for it. I’ve started out at medium and burned my pancakes crispy far too many times to be anything but cautious.
Classic Pancakes (makes 7-8 pancakes)
These pancakes are both fluffy and dense, cakey and flaky. Delicous and well, just delicious. Make them. You won’t be sorry.
1 1/4 cup unbleached flour or white whole wheat flour*
2 1/2 teaspoons baking powder
2 Tablespoons sugar (I used NuNaturals baking blend)
1/4 teaspoon salt
1 1/4 cup buttermilk or buttermilk substitute**
3 Tablespoons butter
extra butter or oil
In a large mixing bowl, combine flour, baking powder, sugar, and salt. Stir to mix well. Beat the egg in a separate small bow. Add the egg, buttermilk, and butter. Mix well.
Heat a pan on the stove top on medium heat. Put about 1/2 teaspoon butter or oil onto the pan for each pancake. Use a 1/4 cup measuring cup to scoop the dough onto a skillet or pan that is heated to medium low. Cook until bubbles begin to form on the surface of the pancake (about 2 minutes), then use a spatula to flip. Cook an additional 2 minutes, or until you can easily slide the spatula under the pancake without any dough sticking to the spatula.
Repeat until all of the dough is used. Keep cooked pancakes in a warm oven until ready to serve.
*The recipe calls for plain white flour, but you can get white whole wheat flour at Trader Joe’s, which is what I used.
**I never have buttermilk and am vehemently against buying it when substitutions work just as well. This time around, I poured two teaspoons of white vinegar into a glass measuring cup, then filled it up to the 1 1/4 cup line with skim milk. I also often use 1 Tablespoon of lemon juice and skim milk the exact same way. I just can’t bare to use a whole tablespoon of vinegar. I’m afraid you’ll be able to taste it.
Don’t insult these pancakes with “syrup” full of high fructose corn syrup.
You need the good stuff. Real. maple. syrup.
And a pat of real butter.
Just a little. There ya go.
Drizzle your syrup.
Smear your butter around a little.
Cut into your perfect melt-in-your-mouth pancake.
Savor each and every bite.
Then invite me over next time. I don’t mind eating the burned ones.
What’s your favorite weekend breakfast?
Do you dream about the weekend on Mondays, like I do?