Sunday mornings in our house mean one thing – pancakes. It is on this day (well, morning anyway) that my son loves me best. You see, syrup is the drug of choice in our house. We go through more bottles of Aunt Jemima in a month than I`d ever like to put on public record.
I found this pancake recipe years ago in a magazine and have been feeding my friends and family from it ever since. I`ve tried others but they`ve never received the fanfare of the originals.
Pancake day gets treated like a special occasion. We spread out a table cloth and set a proper table. It`s as if the pancakes demand ritual…or maybe it`s just my screaming kids making the demands. This breakfast is best enjoyed with tea and coffee and orange juice and fresh fruit and of course, your favourite company.
Buttermilk Pancakes
2 cups all purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
½ teaspoon salt
3 tablespoons sugar
2 large eggs, lightly beaten
3 cups buttermilk
4 tablespoons unsalted butter, melted
Plus another tablespoon or so for griddle
Fresh blueberries and strawberries if available
Heat griddle to between 300 and 350 degrees. Whisk flour, baking powder, baking soda, salt, and sugar in a bowl. Add eggs, buttermilk, and 4 tablespoons butter; whisk to combine.
Cook away! (Freeze leftovers and toast on busy mornings)
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