This could very well be some of the best pancakes I’ve ever had. But I’m a terrible judge of food right now. You could hand me a buttered Saltine and I’d rave about it.
Anyway, these are great. My son gobbled them up. And they’re easy to make.
(Please note: I used my iPhone to snap the pictures, so they aren’t perfect.)
What you will need
- Whisk or spoon (or both!)
- Hungry family
- 3/4 cup all-purpose flour
- 3/4 cup whole wheat flour
- 3 tablespoons sugar
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups buttermilk (low fat)
- 1 tablespoon vegetable oil
- 1 large egg
- 1 large egg white
- 1 teaspoon vanilla
Mom It Down!
Put your dry ingredients into a bowl. Give that a quick stir.
Separate your egg white.
Add all the wet ingredients to the flour mixture.
Whisk that up.
In a hot skillet, spoon in your pancake batter. Heat until they bubble, flip, heat some more.
Feed child, self.
There really aren’t many obstacles here. I reckon if you wanted to you could omit the egg white-only part and just toss in two eggs. But the egg white makes it nice and fluffy
If you don’t have any buttermilk, simply add a tablespoon of white vinegar or lemon juice into a measuring cup. (Vinegar works best, but either will do.) Top off with milk to equal one cup. substitute that for every one cup buttermilk.
This batter keeps really well. I make the recipe above and place the leftover batter in an airtight container. We have fresh pancakes for two or three days. :] It sure beats that frozen crap!
Spice these babies up if you wish! Add some chocolate chips or bananas, they’re really versatile. We tossed in a few ground flax seeds one day. The sky’s the limit, my friends!
As usual, any questions and/or comments let me know.
I’ll try this over the weekend!
Last week, I was chatting with Evan about different ways to make a more wholesome Pumpkin Pankcake. When i was younger, my mom had made some that used chunks of pumpkin – not puree. Evan’s idea was a buttermilk batter, with some sauteed diced pumpkin. it came out great – except I wasn’t too into the batter recipe i used.
Anyways – try sauteeing about a cup of diced pumpkin in some butter… then add in a sprinkle of brown sugar and some pecans or walnuts.
My sister turned me on to her seemingly odd but fabulously delicious addition to pancakes. Add shredded zucchini or yellow summer squash (quite a bit) and cheddar cheese or shredded apples, cardamom, cinnamon and some lemon juice, plus a touch more baking powder. Makes awesome pancakes! Our 2 year olds love them and we do too, plus we all get some more goodness at the same time.
[…] were Schmitty’s favorite as well. (May he RIP. Still miss that cat, 9 years later.) Anyway, here’s the recipe. These pancakes are awesome if I must say so […]