Confession: I’m not a big fan of pancakes. When we go as a family out to breakfast I tend to get lunch – breakfast food is no great shakes to me. The one caveat is my mom’s favorite weekend treat growing up – banana pancakes with coconut syrup. Of course, neither Jeff nor Olive will eat bananas, so…. sigh. As I said, no pancakes for me.
Cut to Olive’s birthday party this year… 5 years old so she could invite 5 friends (I stole that from Barbara Kingsolver and it’s brilliant) and she wanted a pajama party. Which, to her, meant the girls come over in the morning in their jammies and eat pancakes (instead of cake! Have I mentioned how much I love this kid?). I made Jeff and Olive’s favorite buttermilk pancakes, a recipe I’ve had in my little recipe box for goodness only knows how long and whose provenance is an utter mystery. And here’s the thing: I could not stop eating them. Plain, even – no syrup needed. And tonight the unheard-of craving hit and I had to have them…
- 3 cups flour
- 3 tablespoons sugar
- 3 teaspoons baking powder
- 1½ teaspoons baking soda
- ¾ teaspoon salt
- 3 cups buttermilk
- ½ cup milk
- 3 eggs
- ⅓ cup butter, melted
- Combine the dry ingredients in one bowl, the wet in another. Keep separate until you’re ready to cook.
- Heat a lightly oiled/buttered griddle or frying pan over medium/high heat.
- Pour the wet mixture into the dry mixture and stir till just blended.
- Pour the batter onto the griddle in ½ cups for each pancake.
- Brown on both sides and serve.
** some of the munchkins in my classes at school call pancakes “pannycakes” and I think it’s the cutest thing ever. Thus the title.