Wednesday, February 18, 2009


I sometimes have a trend of starting a post out with something negative and then turning it on a positive. This is no different :) I'm not a fan of Bisquick. In fact, I have only had it once, and I thought it was pointless. Sure, it's great for the family in a pinch who needs a quick breakfast. Just take said powder, add eggs and milk, and cook. Wait a second...that's not easy, it's just 2 steps more than actually making pancakes. And what else do you get when you use a mix? Chemicals, preservatives, and nasty bits that make pancakes taste like ground up spoons. No thank you.

I love these pancakes, based on the Fanny Farmer version from 50 years ago. They are still that good. I alter them a bit for some more fluff and cook then at a much higher temperature for a crusty outside. You can make these in no more than 20 minutes and I'm certain you have all the ingredients for them. Hopefully this will lead to you wowing the pants off your significant other this weekend when you surprise them with homemade pancakes (extra points if you make them look like hearts).

Buttermilk Pancakes

1 c. flour
2 T butter, melted and slightly cooled
1 egg
1/2 t baking soda
1/2 t salt
2 T sugar
3/4 c buttermilk

Sift flour, sugar, salt, and soda into medium bowl. In separate bowl, combine the egg and buttermilk. Add the butter and stir (it will clump, don't worry). Pour the wet into the dry ingredients and fold in with a spatula until no flour remains. Do not over mix! Heat a griddle or nonstick skillet over medium or medium high heat (depending on how crispy you want them) and lightly coat with cooking spray. Spoon out batter onto hot surface, cook for about 3-4 minutes per side or until each side is golden brown. Serve immediately with warmed syrup.

If you want to make these fruit pancakes, fold in ¾ cup of your favorite fruit (I like blueberries) after mixing.

No buttermilk? No problem. Instead, use milk and swap the baking soda with 2 t baking powder.


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