Pancake breakfast

June 6th, 2009 by admin Leave a reply »

When I grew up, we always made pancakes from a mix, so I assumed that that was the way everyone made pancakes. However, some years back, I figured out that they’re just as easy to make from scratch. I’ve tried probably a half dozen different recipes, but the simplest, a variation on an Epicurious recipe  has become my de facto choice.

Simplest Pancakes

1 cup all-purpose flour 

1 teaspoon baking soda

1/2 teaspoon salt

1 1/4 cup buttermilk

1 egg

1 teaspoon vanilla extract

Preheat griddle over medium heat. Meanwhile, whisk dry ingredients in medium-size bowl. In a separate small bowl (we use a two-cup Pyrex measuring cup), blend together the buttermilk, egg, and vanilla extract. Whisk wet ingredients into dry until smooth (do not overmix). Ladle onto griddle. Turn when edges are dry and bubbles appear in the middle.


—There is no sugar or other sweetener in the pancakes themselves. I find that maple syrup adds enough sweetness. Carter eats pancake sandwiches with jelly between two pancakes.

—I use a nonstick griddle and don’t put any butter or oil on it.

—Lesson I’ve learned: The hardest and most important part is controlling the griddle heat. For ideal browning, the griddle must preheated and hot enough. Always test: a few drops of water should immediately sizzle and skitter.

This morning, I got out the ingredients and provided measuring guidance. Otherwise, Carter is darn near making the batter himself. He knows to scoop flour and now is leveling it, too. For the first time, he poured and measured the buttermilk.

Carter’s favorite part: sprinkling water on the griddle by flinging it off a spoon (from a safe distant) to see if sizzles. 

My favorite part today: It’s Carter’s job to set the table. He arranged raspberries and blackberries as a flower on Daddy’s plate, a smiley face on mine, and (no surprise) an airplane on his own.


Leave a Reply