Matt’s Pancakes

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
2 eggs
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.