Buttermilk Pancakes

These pancakes have been a Saturday morning tradition at my house for as long as I can remember.  I love waking up, coming downstairs in my pajamas and finding my mom already flipping pancakes.  They’re simple to make and melt in your mouth.  You can serve them with maple syrup and raspberries, but I like to eat them like crepes by spreading nutella on one side and folding them over.

DSC_0011

Ingredients

2 eggs

1 cup milk

2 tablespoons vegetable oil

3 tablespoons butter (melted)

1 1/4 cup flour

3 teaspoons baking powderDSC_0013

3 teaspoons sugar

1/2 teaspoon salt

Directions

Place a skillet on the stove over medium heat. Beat the eggs until light and fluffy, then add milk, oil and butter.  In a separate bowl, stir flour, baking powder, sugar and salt, then add this to the liquid ingredients and whisk.

Once the skillet has warmed up, pour about 1/4 cup of batter for each pancake.  They are ready to be flipped when they start to bubble.  This recipe yields about 20 pancakes.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s