I love to make a big, special breakfast on the weekends. It gives my family a nice break from the cold cereal they usually eat during the week. We recently inherited a waffle iron and I discovered that my pancake batter works great as waffle batter as well.
Pancakes also make a fun break for the cook on weeknights as well. Who doesn't love breakfast for dinner?
I hope you'll give this one a try the next time you need an IHOP fix but don't want to leave your house.
Perfect Buttermilk Pancakes
1 cup buttermilk (or 1 cup regular milk with 1 tablespoon white vinegar added, stir and let stand a minute or two)
1 egg
2 tablespoon sugar
2 tablespoons oil or melted butter
½ teaspoon vanilla extract
1 cup flour
¼ teaspoon salt
½ teaspoon baking soda
2 teaspoons baking powder
Beat together buttermilk, egg, sugar, oil, and vanilla; set aside.
In a separate bowl add flour, salt, baking soda, and baking powder. Whisk to combine.
Stir dry ingredients into wet ingredients until just combined. Do not over stir.
Let the batter stand for about 5 minutes while you preheat your griddle.
Preheat your griddle to about 325 degrees F. If using a frying pan aim for between medium and medium high heat.
Just before adding batter, spray cooking surface lightly with cooking spray.
Using a ¼ cup measuring cup, pour the batter onto the hot griddle. Cook for about 2 minutes per side or until the bubble on top have stabilized.
Remove from heat and keep warm until ready to serve.
Yields about 1 dozen, 4-inch pancakes.
Click HERE for a printable version of this recipe.
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