My sister in law came to visit with her family last weekend so I made them pancakes in the morning, buttermilk pancakes to be exact, and to me these are the end all be all for pancakes. I don’t usually have buttermilk on hand and I think most people don’t. But when I want to make real good pancakes, I have to go all out and buy some. The good news is it can stay in your fridge for about two weeks so that’s a decent amount of time to use it up. This weekend I had some buttermilk left over still, so today I wanted to make these pancakes again for my husband and me. We both worked 6 days last week so today was our only full day off. I felt a good breakfast together was what we needed to relax and enjoy some time together.
The original recipe makes 12 pancakes, but I adapted it for two people (6 good size fluffy pancakes). You can make them plain or add fruits and nuts to the batter. I made them plain for my in-laws but for my husband and me I added frozen blueberries. Either way they’re fluffly and delightful to eat especially with some maple syrup… and for special occasions (or just because), some whip cream. 🙂
1. In a medium bowl sift together all the dry ingredients
2. in another medium bowl mix the wet ingredients
3. Add the dry to the wet and whisk just until combine. Do not over mix
4. In a large skillet on medium heat, melt some butter.
5. Add an even 1/3 cup of batter on the skillet to make a round pancake.
6. If adding blueberries, drop a few blueberries on the cake.
7. Cook until bubbles form on surface then flip over (about 4 minutes per side)