I make these pancakes almost every week. They are very easy and taste so much better than the package kind. If you’re not friends with buttermilk, get to know it. You may find it is a great friend to have around. Just buy the lowfat kind. This recipe makes about eight good sized pancakes. I double this for Sunday breakfast.
- 1 C. self rising flour
- a little less than ¼ C. sugar
- 1 egg
- about two T oil or melted butter
- 1 C. buttermilk
- ½ t. vanilla (my secret ingredient)
- Mix the flour and sugar together.
- Add other ingredients to flour.
- Mix until just combined. Do not try to get all of the lumps out, if you do then your pancakes won’t be as tender.
- Pour batter onto a hot, buttered griddle.
- Let them cook till they look almost dry on top, then flip.
- Cook for another minute or two.
I add blueberries, chocolate chips, pecans, cinnamon, just about anything to these and they are so, so good. If you just can’t make friends with buttermilk, then you can use regular milk. Be sure to reduce the amount you use since milk is a thinner consistency than buttermilk. Maybe ½ to ¾ a cup? Start with a half cup then add more to get the batter right. I freeze the leftovers and pop them in the toaster oven for a quick breakfast for the kids on school days. That is IF we have any leftovers!
By Jennifer Murdock of mybabyclothes.com. Your little one will be the cutest one on the block this Spring in their new baby clothes, baby headbands or their stylish baby hat.
**I just have to add, these look so yummy! Is it sad that I now want pancakes for dinner? 🙂 Thank you Jennifer for sharing with us!