The recipe I use is from the mid-century gold standard of American cookbooks, "The Betty Crocker Picture Cookbook." This is a relic from the time of June Cleaver and Levittowns. I've tried a few recipes from it, and most are bland and insipid (think chile con carne with a whole teaspooon of chile powder! Scandal!)
The buttermilk pancake recipe, on the other hand is very good. I've strayed from it a couple of times, only to hear the family intone, "what did you do with these?" like a Greek chorus.
Anyway, here's the recipe:
1 eggNeedless to say, it goes great with blueberries, etc. added to the mix.
1 1/4 c. buttermilk or sour milk (I use 2% with 2 t. apple cider vinegar)
1/2 t. baking soda
1 1/4 c. flour (also try 1 c. regular flour and 1/4c whole wheat)
1 t. sugar
2 t. melted butter
1 t. baking powder
1/2 t salt
Here's the mix. If it doesn't look kinda like this, you may want to start over. Or you may not.
If you have a cast iron griddle, get it out and use it for this. If it's properly seasoned, it's the best nonstick cooking surface you'll ever use. Here's my griddle. It's a Griswold, pushing 100 years old. It belonged to my great-grandmother. This stuff literally lasts forever. I'll be passing it on to my kids, and so on.
Cooking them up.
The finished product.
A plateful of these and you're good to go until mid-afternoon.
I like to do this because it's a great breakfast, it's a fun ritual, and my kids will remember how Dad made panckaes on Saturday morning, the same way I remember how my mom used to make pizza from the Chef Boyardee pizza mix every Friday for dinner and we all sat down and watched Rockford.
Good times.
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