Buttermilk Pancakes

BUTTERMILK PANCAKES 

Pancakes are a breakfast staple and yes I know they are pretty basic to make but have you ever had them from scratch. If you haven’t you should try them because for starters they are super easy to make and you will already have all of the ingredients on hand. Plus they are tastier then the pancake mix. If you don’t own a Better Homes and Garden Cook Book you really should. I think my mom has had hers since she got married and it has been used hundreds of times. When I moved out she bought Me the newer version and I have used it a few times but need to explore it some more.  It has basic recipes, old school classics and new and improved. This is where the pancake recipe comes from. Give it a try… ok now on to the pancakes.

I started by turning a regular cup of milk into sour milk buy adding a tablespoon of lemon juice and letting it sit for five minutes. You will see small curdles in it, pretty neat. I then mixed the dry ingredients in a bowl, pretty simple. An egg and some oil got added to the sour milk.

Add the wet mixture into the dry, stir until just moistened. Don't worry it will be lumpy. I actually didn't use all of the wet ingredients, I had a couple tablespoons left over because I felt like it was wet enough. 

I used a big skillet to cook up our pancakes. It’s a great way to cook several at a time. I sprayed some cooking spray down first then poured away making them whatever size I wanted.

Once you see bubbles form on top you know It’s time to turn them over, they should be golden and beautiful. Cook for a few more minutes until the underside is also golden.  

Top them with butter and your favorite syrup or jam. I grew up on homemade syrup, I'm spoiled I know but it's so good. I think the only time my parents bought store bought was to keep in the camper for camping. I love my mom’s syrup. It’s simple and delicious. When I make it I cut the recipe in half since my little syrup container isn’t very big and it’s just me and my husband eating it. It still lasts for a while but we don’t eat hot breakfast very often. I will include the syrup recipe below.

I served mine with bacon I cooked in the oven, a trick I found on Pinterest and use all the time now. I baked them in the oven on 375 for about 15-20 minutes.

BUTTERMILK PANCAKES

1 cup all-purpose flour

1 Tbs sugar

1 tsp baking powder

¼ tsp baking soda

¼ tsp salt

1 beaten egg

1 cup butter milk or sour milk (see below)

2 Tbs. cooking oil (vegetable or canola)

Combine the flour, sugar, baking powder, baking soda and salt. Combine the egg, buttermilk and oil in a separate bowl. Add egg mixture to the flour mixture and stir until moistened. (Batter should be lumpy).

For standard size pancakes pour ¼ cup batter on to a greased griddle or skillet, for dollar size pancakes pour 1 tablespoon of batter on to skillet. Cook until you see bubbles form and they are golden brown.

SOUR MILK INSTRUCTIONS

For each cup of sour milk needed place 1 tablespoon of lemon juice or vinegar in a glass measuring cup. Add enough milk to make 1 cup total. Let mixture stand for 5 minutes before using.

Whole Wheat-buttermilk Pancakes

Substitute whole wheat flour for all-purpose flour and brown sugar for sugar.

MOM’S MAPLE SYRUP

1 Bottle light karo syrup

1 cup brown sugar

1 cup sugar

1 tsp vanilla

1 tsp maple flavoring

½ - ¾ cup water

Combine all ingredients in a sauce pan and bring to a boil. Reduce heat and cook until sugar is dissolved, about 5 minutes. Watch to make sure it doesn’t boil over.