Thursday, March 22, 2012

Buttermilk Pancakes Revised

My family and I love, love, love this pancake recipe. But the original recipe makes way too much for regular life. The original recipe made a fantastic amount for a play date we had over March Break. It fed seven children and five grown-ups and we still had leftovers. That's a lot of pancakes! They were a hit, probably because they are so fluffy with a strong vanilla and butter taste. Yum!

Here, I have successfully halved the recipe, which is more suited to small family life.


1 1/2 cups flour
1/4 cup sugar
1 1/2 tsp baking powder
1/2 tsp baking soda
1 generous pinches of salt
2 eggs
1 1/2 cups of buttermilk (I use whole milk with a capful of vinegar added instead)
1/2 cup butter, melted
1 1/2 tsp vanilla

  1. Whisk together eggs, buttermilk, butter and vanilla.
  2. Slowly whisk in dry ingredients. Don't over whisk; some lumps are OK.
  3. Cook on hot, buttered griddle pan.

Inspiration: Today's Parent Magazine, December 2011 isssue.

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