27 Mar Quick Sunday Pancakes
Lounging around on Sundays over a big homemade breakfast with family and coffee and the newspapers is a God given right. At least that’s how I’ve always felt. There’s just something so wonderful about that feeling of hanging with people you love and knowing you have no obligations to be anywhere or do anything. A free day. With amazing smells wafting thru the house.
On Sundays I usually make pancakes and bacon. Nothing fancy. But loved all the same.
I have been making pancakes since I was a little girl. I used to make them with my Grandma Dooley. It is one of my oldest memories. Making pancakes in a little beach house in Florida after waking up very early to collect whatever shells had washed up on the beach with the high tide. My grandma loved to collect shells. My grandpa Dooley used to call them panycakes. It brings back memories of childhood for me. I have a friend who grew up mixing store bought pancake batter with Sprite and that’s how she makes her pancakes and how her kids make them now too. It’s fun to pass these traditions down.
I think I have made a million pancakes in my lifetime. I have tried and experimented with many different recipes. Sometimes I feel more ambitious than others. For a simple, easy and satisfying recipe that takes no time at all but produces light & fluffy pancakes I make a simple buttermilk recipe.
The key to great pancakes is to not overmix the batter. You want the lumps and bumps. When you add the wet ingredients to the dry, just mix until the ingredients are combined and then stop. Resist the temptation to mix the batter until it’s smooth or you will have tough pancakes.
For the Pan Cakes:
1 cup all-purpose flour
1 1/4 teaspoon baking powder
1/4 teaspoon salt
2 tablespoons granulated white sugar
1 large egg, lightly beaten
1 cup buttermilk
3 tablespoons unsalted butter, melted
Whisk together the dry ingredients in a big bowl and the wet ingredients in a small bowl. Then add the wet ingredients to the dry. Do not overmix.
This is a very thick batter, it should be, but if it is too thick add a little more buttermilk.
Heat a frying pan or griddle over medium low heat. Do not heat it too hot. Add a little butter, if it turns brown right away your pan is too hot. Wipe it out and start again on lower heat. When pancakes begin bubbling flip them. They should be golden brown.
Serve warm with a pat of butter and warm Maple Syrup.