I haven't posted a recipe in some time. I know. (while a part of me wishes this were true, this does not mean I have not eaten in some time). The never-ending home renovations really have limited our(his) ability to cook as often as we'd like. But over the weekend, being that it was Valentines Day, Alex made the. most. amazing. pancakes. EVER. Disclaimer - I'm a huge fan of a salty breakfast. If I have sweet, I have to have salty right along with it. But these were so good I would have had them for lunch and dinner (not enough batter; it crossed my mind). A family recipe from his grandmother, it's been tweaked and prodded so much that they're the most perfect, delicious, moist, and right-amount-of-sweet pancakes I've ever had. Thank me later!
- 1 Egg
- 1.5 Cups of All Purpose Flour
- 2 Tablespoons of Sugar (if using brown, 4 tablespoons)
- 3 Teaspoons of Baking Powder
- 1/2 Teaspoon of Salt
- 1.5 Cups of Buttermilk
- A dash of Vanilla Extract
- 1 Cup of Water (or enough so batter consistency is thick but can still be poured into pan)
Mix batter ingredients in a large bowl, leaving the water for last, until batter consistency is thick but silky enough to be poured onto non-stick pan or griddle. Butter the non-stick pan or griddle over low/medium heat. Once the pan/griddle is warm enough, pour the batter. Once the batter is bubbly enough (about 2 minutes but should be eyeballed) flip the pancake. Once this side is bubbly enough (this side will cook faster - about 30 seconds) you're done! Repeat per desired pancake.