One sweet memory from growing up is ‘helping’ my Mom make pancakes for breakfast. I realize now, in hindsight, that my notion of help was pretty great. You see, I stood alongside the stove while she cooked and ‘helped’ her prepare beautiful, round pancakes with one critical job … I ate the little scraps that she trimmed off the edges of the pancakes! 🙂 That was some serious work, let me tell you!
I have always loved family weekend breakfasts. The slow pace, home-baked goodies like scones or pancakes or muffins. Coffee, Mexican hot chocolate. The Sunday New York Times where everyone has the favorite sections. Small weekend pleasures.
But back to the pancakes … well, truth be told, we were a Bisquick family. For me, growing up, that was the taste of homemade pancakes and they were – in fact – very tasty.
But I am a made-from-scratch, buttermilk pancake convert. Now maybe you have been there for many years and I was just slow to catch on. But for those still thinking they are taking the short-cut, let me tell you that it is just as fast and SO much tastier to make from scratch. This isn’t one of those ‘it takes a lot more effort but its worth it’ recipes … seriously quick and easy.
The trick: to remember to buy and keep buttermilk in the fridge!
Here is the super simple recipe that I have been using. It really is lightning quick. Easy for the kids to help mix it up too. Try it out and thank me later for all the compliments from the family 🙂
Dry Ingredients: 1 cup of flour, 1 tsp salt, 1 tsp baking soda
Wet Ingredient: 1 egg, 1 1/8 cup of buttermilk, 2 tsp melted butter
- Mix the dry ingredients.
- Add in the wet ingredients and mix gently
- Pour the batter into round or other interesting shapes on the griddle. (mine are never perfectly round and not a single complaint yet) 🙂
Quick tip: if you use a microwave, just pop the butter in the microwave for 20 seconds to melt.