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| Buttermilk Pancakes |
I asked Daddy-O to cook supper about a week ago. He immediately said, "I can't cook!" But I know better. He is famous—with the grandchildren, at least— for his French toast, and he does a really good job with pancakes. There are nights when pancakes are just what the body...mostly the soul...needs.
And Shrove Tuesday, sometimes called Pancake Tuesday, is fast approaching. (It's the Tuesday before Ash Wednesday, the start of Lent.) So it's a good time to share a pancake recipe. Now, I always keep a box of "only needs water" pancake mix in the pantry. There are a couple of good brands we like. It's nice to know there is something that can be fixed quickly when you are tired. And if you've let yourself run out of eggs and milk and everything else, you can still feed people. Always a good thing.
But homemade pancakes are special. I've posted a pancake recipe here somewhere way back, but this one is made with buttermilk. I like that flavor. And we happened to have buttermilk in the fridge. So here goes.
BUTTERMILK PANCAKES
1 cup all-purpose flour
2 tablespoons granulated sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup buttermilk
1 large egg, lightly beaten
1 teaspoon vanilla
1 teaspoon canola or vegetable oil, plus enough to lightly coat griddle
Combine flour and dry ingredients. (I like to mix with a whisk.) Make a well in the center.
In a separate bowl, mix buttermilk, eggs, vanilla and oil. Pour into well in the dry ingredients. Mix until smooth.
Preheat nonstick griddle or skillet and brush lightly with oil. Use a 1/4 cup measure to pour each pancake onto griddle. When the tops are covered with bubbles, turn and cook the other side.
For us, this made 8 pancakes.
So whether you're in need of "brinner" (breakfast for dinner) one night or you plan to observe Shrove Tuesday, hang on to this recipe.
