Buttermilk Pancakes
I always thought Aunt Jemima buttermilk pancake mix was the best invention. Just add water and you can have pancakes ready in 10 minutes. My kids love pancakes so 'Auntie' often made her presence in my kitchen as an easy breakfast when I was too lazy to prepare anything else.
One day we ran out of pancake mix and of course the kids wanted a pancake breakfast. I thought to myself, "Self - you can do this. You can make homemade pancakes. Just...this...once." So, I made the pancakes. Some flour, a pinch of salt and baking soda, a lot of baking powder because I like them fluffy, a touch of sugar, eggs and because I love it, a few drops of vanilla. But I didn't have buttermilk and I love the consistency of buttermilk pancakes. I soured my own milk, added it, and made those pancakes. And let me tell you - the kids said they were the BEST pancakes they have ever had. And I had to agree. These were the fluffiest, tastiest pancakes. And sadly, Aunt Jemima doesn't sit on the shelf anymore because she is no longer good enough for my kids - or me.
For the Pancakes
1 1/4 cups buttermilk or homogenized milk mixed with 1 Tbsp lemon juice and set on counter for 5 minutes
1 egg, beaten
2 Tbsp canola oil
1 tsp vanilla
1 cup all-purpose flour
1 Tbsp sugar
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
In a large bowl whisk together the milk, egg, oil and vanilla. In a separate bowl mix flour, baking powder, baking soda, sugar and salt. Add the liquid mixture to the dry mixture and mix until just moistened. The mixture may still be a bit lumpy but that's okay, don't over mix.
Heat pan over medium. When heated, add a dab of butter and add batter to pan ensuring an inch space between pancakes since they grow. Once bubbles form on top and bottom edges turn golden brown flip and cook other side for 1 minute or until golden brown. Repeat with remaining batter. Serve with pure maple syrup, dusted with icing sugar or add chocolate chips, blueberries or mashed bananas into the pancake mix.