Its Sunday morning and my body knows it. Brunch foods are on my mind. Pancakes are easy to whip up with ingredients you probably already have on hand. The difference between good pancakes and GREAT pancakes is incredibly simple : Buttermilk. "But wait", you say "I don't have buttermilk in my fridge..." Don't worry, making your own buttermilk is as simple as measuring two cups of milk and adding two tablespoons of acid (lemon juice or vinegar) and letting it sit together for a few minutes. Add some sugar, butter, and flour and you've got yourself brunch.
2 cups white or whole wheat flour
3 Tbsp white sugar
1 1/2 tsp baking powder
1 tsp baking soda
1/4 tsp salt
2 cups buttermilk (or two cups whole/2% milk and two tablespoons of lemon juice, apple cider, or white vinegar)
1 1/2 tsp vanilla extract
1/2 tsp ground cinnamon
1/4 cup oil
Butter for frying
1. Whisk together flour, white sugar, baking powder, baking soda, salt, and cinnamon.
2. In a separate bowl combine buttermilk, vanilla extract, egg, and oil. Mix well.
3. Pour the wet ingredients slowly into the dry ingredients and stir together. DO NOT OVER MIX THE BATTER! Some lumps are perfectly fine and encouraged.
4. Heat large skillet or pan over medium-low heat. You do not want the pan to get too hot or the pancakes will burn before they cook through.
5. Add a bit of butter to the hot skillet and let it brown slightly, this adds a nutty flavor to the butter.
6. Using a 1/4 measuring cup, scoop batter onto the pan.
7. Let the pancakes cook for 2/3 minutes, you'll see many bubbles popping on the surface. Wait until the sides look set, and flip the pancake. Let cook another 2 minutes on the other side.
8. Remove to a plate and cover until ready to serve.
Use whole wheat flour, and brown sugar for a nuttier, deeper flavor.
Add 1 mashed banana and 1 cup of blueberries to the batter.
Add 1 tsp pumpkin pie spice and 1/4 cup canned pumpkin for pumpkin pie pancakes.
Adapted from The Joy of Cooking