We recently had an ice day I got to stay home with my husband and our three dogs. On such occasions, which are few and far between in my part of Texas, I like to make a big breakfast to celebrate a day of unexpected freedom. So, I made a big stack of fluffy homemade pancakes.
Pancakes are a wonderful way to start the day, take ingredients you almost always have on hand, and they are dead simple to make. My recipe is adapted from one I found in Cooking Light Magazine a few years ago. I made some simple changes that greatly improved the flavor of the pancakes, such as the addition of vanilla and salt.
The trick to a tender pancake is not to overmix. A few lumps in the batter is fine. Better than fine. It is a sign that you have not ovemixed and that results in fluffy golden goodness. Yumm!
Buttermilk Pancakes – Serves 4
1 cup all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1 cup low-fat buttermilk
2 teaspoons vegetable oil
1 teaspoon vanilla
Heat your griddle or pan over medium heat and spray with cooking spray.
While the griddle heats whisk the dry ingredients until well blended. In a separate bowl mix the wet ingredients.
Pour the wet into the dry and mix until the batter is just combined, but still has a few lumps. About 12 strokes.
Ladle the batter out onto the heated griddle/pan by the 1/4 cup. Spread the batter out to make a circle.
After the batter begins to set around the edges, and a few bubbles appear on the surface, flip the pancakes. About two minutes. (Note, these pancakes do not get covered in lots of bubbles. If you wait for that to happen the bottom will be charcoal)
Once the other side is golden, and the center of the pancake springs back when gently pressed the pancakes are finished.
You can keep the pancakes in a low oven to keep warm until the rest are cooked. Serve warm with butter and syrup.
You can also add fresh fruit or chocolate chips to these. I have and it is always successful.
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