In celebration of National Pancake Week, here is the pancake recipe I promised. [this week is almost as exciting as National Ice Cream Month!]
We are a family of five so I usually double the recipe and will have a few left over.
|About ready to flip.|
1 ¼ c flour 1 heaping tsp baking powder
1 egg 1 tsp baking soda
1 c buttermilk** ¼ c oil
¼ c sugar
With a mixer or fork, combine all ingredients until smooth. Preheat skillet over medium heat. Add a bit of oil to the pan and pour a small circle of batter into hot pan (batter will be runny). When edges appear to harden and bubbles stop appearing, flip the pancakes. Finish cooking. Yield 8-10 pancakes (depending on how big or small you make them).
**I usually do not have buttermilk on hand. I either just use milk or I had a tsp of vinegar to the measuring cup and then fill it up with milk.
Top with your favorite syrup, butter, and/or peanut butter. Yum!