Our kids liked pancakes so much that my wife and I got pretty good at making them. Our homemade buttermilk pancakes are so easy that we always wonder why anybody uses a mix. We do have a trick, though: using self-rising flour makes them fluffier than using baking powder and baking soda. On the other hand, we have never solved another matter. Why is the first pancake in a batch always the worst one? And why does that one go to Daddy?
- 1/2 stick butter, melted
- 2 cups buttermilk
- 2 large eggs, beaten
- 1/2 tsp. vanilla
- 2 cups self-rising flour
- 1/4 tsp. cinnamon
- Pinch salt
- 3 Tbs. sugar
- Extra butter for the frying pan or griddle.
1. Combine the first four ingredients in a large bowl and whisk together well.
2. Float all the dry ingredients on the wet ingredients and stir in with a whisk. Just stir enough to combine; don’t stir so well that all the lumps of dry flour are gone. If the batter seems too thick, add a little water (about 1/4 cup).
3. If you can, let the batter sit out for about ten minutes before making the pancakes. This is not essential, but it definitely makes a fluffier flapjack.
4. The griddle or skillet are hot enough when a drop of water “dances” across its surface. Spread about 1/4 tsp. butter on the hot surface and immediately pour on the batter to the desired size. Cook until bubbles break on top, then turn the pancake over. The second side will take about half as long as the first side.
Makes about ten medium-size pancakes.