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Best Ever Pancakes

Pancakesby Nancy King

When my daughter came home from her first camping trip with her father (and two other families), she didn’t gush about sleeping under the stars or swimming in a lake. All I heard about was the pancakes another father made the group for breakfast one morning. I made sure we chased down the recipe from that father, and we’ve been enjoying those “best-ever” pancakes ever since. It’s become quite a ritual every Sunday for my husband to whip up a batch for Delphine and me—sometimes with blueberries (my favorite) and sometimes with a smattering of chocolate chips (my five-year-old’s favorite). We’ve yet to figure out what makes these pancakes so darned good: Is it the buttermilk that gives it the special flavor? The addition of baking powder and baking soda that makes them so light? Hard to say, but I’m starting to think the secret isn’t in the ingredients but the fact that the recipe’s been passed along from father to father.

This Father’s Day, Delphine and I are going to commandeer the whisk and griddle and give Daddy the morning off.

Best-Ever Buttermilk Pancakes
1 ½ cups flour
3 tablespoons sugar
1 teaspoon baking powder
½ teaspoon baking soda
5 tablespoons melted butter
2 eggs
2 cups buttermilk
Splash of vanilla
Optional: blueberries, strawberries, chopped banana, chocolate chips

Combine flour, sugar, baking powder, and baking soda in a small bowl with a whisk. Mix wet ingredients in a medium bowl and add in dry ingredients. Heat non-stick pan or griddle. Ladle batter onto pan or griddle and cook until surface of pancakes is covered with air bubbles. Flip and cook other side until nicely browned. Serve with butter and real maple syrup.

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