Ah, pancakes. Now you may not be too excited about this, but we eat a lot of pancakes in our house. The other day we had breakfast for dinner; pancakes, sausage, eggs over easy, and sweet potato hash. I make big batches and then freeze them for quick breakfasts for my kids. They probably have these pancakes 2 or 3 times a week. I went through a faze about a year ago and tried at least a dozen different recipes for pancakes. Oatmeal pancakes, blueberry corn cakes, gingerbread pancakes, banana sour cream pancakes…phew! You name it I tried it. I threw away the ones that weren’t great, kept the ones that were good, and tweaked those that needed it. This recipe is the basic one I use for everyday. Easy to vary, its the perfect jumping off point if you want to add blueberries, chopped nuts, chunks of banana, raisins, etc. I call them Matt’s Pancakes because the original recipe came from my brother-in-law. He says the recipe is the same as the one on the back of the powdered buttermilk container-a recipe his family has been using for years-just with real buttermilk added. I have changed it quite a bit to make it healthier and a little faster. I’ll include both versions here so you can try them both. Either way, it is one of my basic, everyday, go-to recipes. And who doesn’t like pancakes?
Matt’s Pancakes (and mine)
Everythng in italics are my adjustments. Make them either way you like!
2 c flour (1 c white flour 1 c white whole wheat flour)
2 T sugar
2 tsp baking powder
1 tsp baking soda
1 tsp salt
Combine all dry ingredients. Mix separately and add:
4 T melted butter (1/4 c canola oil)
2 c low fat buttermilk
1 tsp vanilla
Carefully mix wet ing. into dry just until combined. DO NOT OVER MIX! There should be a few lumps in the batter.
Note: Add 1/2 tsp of ground cinnamon and 1/2 c raisins for variation. Use your imagination or whatever your family likes.