I wrote about pancakes a few years ago and realize it probably came through as part nostalgia and part rant.
You can certainly read it but for a super quick recap I discussed my mom’s pancakes – there was the nostalgia.
I also talked about how my mom but wheat germ and bran and sometimes oats in her pancakes and scorched them on cast iron – there was the rant.
I also wrote about my mom’s waffle iron.
As a dad, I decided it was important to find a good recipe for pancakes since almost all kids love them. Mine certainly did.
The first, and still my personal favorite, is the one with buttermilk. I honestly think buttermilk gives it that acidity and tang that you should expect while keeping a nice edge, and still maintaining the light and fluffy you want in the middle. The problem was that I didn’t have buttermilk on hand all the time and let’s be honest, when you think of making pancakes on a blustery weekend morning, the last thing you want to do is head down to the store.
So I was on the search for another, milk-based recipe that also had the same texture, kept the crisp edge, and of course maintained the light and fluffy. I found one and we have been making them this way ever since.
So now you have two options. There is a good chance you can make your choice on that weekend morning by simply looking in the fridge to see which you have more of, buttermilk, or regular milk (btw – whole fat is best).
Trying to make it easy on you 5 readers, and will call one of them “buttermilk” and the other “regular milk” pancakes. Both have been made and devoured over many years and both are sure winners.
1 1/4 cup AP flour
1 heaping teaspoon baking powder
1 t baking soda
1/2 t salt
1/4 cup sugar
1/4 cup oil
1 1/4 cup buttermilk
Mix but don’t over-mix! Let rest for 2-3 minutes and cook on favorite pan or griddle.
Regular Milk Pancakes
1 stick butter, melted
1 cup milk
1 T oil
1 cup AP flour
4 t baking powder
4 t sugar
1 t salt
You know the rest.