When I first became a stay at home mom, my older daughter asked me for pancakes almost every morning for a couple of months. We moved from boxed pancake mix though dozens of pancake recipes before finally settling on this one as our official family pancake recipe. My husband is serious pancake fan, so the judging was serious business.
These are just the right combination of flavor (from the butter and vanilla) and lightness (from the buttermilk). If you have never tried buttermilk it is well worth buying the extra ingredient. You might not guess from the name but it is actually low fat, but has the creaminess of whole milk. It's high acidity makes for fluffier, lighter pancakes. A small carton lasts a couple of weeks and makes about three batches of pancakes or waffles. It can also be substituted for milk in other baking and mashed potatoes. However, if you do not have buttermilk you can substitute regular milk, increase baking powder to 2 teaspoons and omit the baking soda.
adapted from Joy of Cooking
In large bowl combine dry ingredients:
1 1/2 cups flour
3 tablespoons sugar
1 teaspoon salt
1/2 teaspoon baking soda
1 teaspoon baking powder
In another small bowl melt:
3 tablespoons of butter
Then whisk in:
1/2 teaspoon vanilla extract
1 1/2 cups buttermilk*
Mix the wet and dry ingredients until just combined (some lumps are okay). Spoon onto hot griddle and cook 2-3 minutes.
* Regular milk can be substituted for buttermilk. Omit baking soda and increase baking powder to 2 teaspoons
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