My mom strikes again, after raving about her Spaghetti, I thought I better get her pancakes on here too. I remember sleepovers at my cousins house as a kid and my aunt making us Bisquick pancakes with margarine (remember when people ate margarine??) and Aunt Jemima syrup, and I loved those too. But, my mom never jumped on the margarine bandwagon, or the Bisquick one. Sleepovers at our house always ended with real buttermilk pancakes, a pat of butter and in those days probably not real maple syrup, although I know my mom has since upgraded to the real stuff from a tree.
When I asked her where this magnificent, world famous pancake recipe of hers came from, she admitted it was off the side of the buttermilk carton 30 years ago. Gotta love her for that. I always serve them with fruit these days and a hot cup of coffee on a Saturday morning, thanks for this one mom!
Recipe: Mom’s Pancakes
- 2 c buttermilk
- 2 eggs
- 2 T sugar (I use a little less these days, maybe 1T)
- 1 t baking powder
- 1/2 t baking soda
- 1/4 t salt
- 2 T vegetable oil
- 1 1/3 c flour
- Whisk together all ingredients except flour, whisk flour in last, do not over mix, can be a little lumpy
- Cook pancakes on a preheated griddle or a non stick skillet, buttered or oiled if necessary. Flip when bubbles appear, done when lightly golden on each side
- Serve with maple syrup and fruit
Preparation time: 10 minute(s)
Cooking time: 10 minute(s)
Number of servings (yield): 4
Microformatting by hRecipe.