Every Sunday morning as I was growing up, pancakes were breakfast before church. Mom was flipping and serving and also whipping up lunch to be ready after we got home from church. Seriously, I don't even know how she did it. But those pancakes are the best ever. This old 1970s recipe still holds up. Light as air, delicious and no beating of egg whites required. Don't even bother buying a box of mix. Do this. Soooo good.
- 2 Cups Flour
- 1 tsp. Baking Soda
- 2 Tbsp. Sugar
- 2 Cups Buttermilk
- 2 Eggs
- 2 Tbsp. Butter, melted
- Whisk dry ingredients together.
- In another bowl, beat eggs. Add remaining wet ingredients and stir together.
- Pour wet mixture into dry and... wait for it.
- Mix GENTLY, just till all is moist. Don't try to beat out lumps!
- Drop onto griddle - no more than 350 degrees.
- Flip when bubbles appear on edges. Remove when set.
- Serve immediately with butter, maple syrup, and my dad's obligatory over-easy egg.
No Buttermilk? That's okay. Just splash a healthy tablespoon of white vinegar or lemon juice into the bottom of the measuring cup before adding your regular milk. Let it sit undisturbed for a minute or two. Voila! Sour milk, perfect for any recipe calling for buttermilk.