Today is Pancake Tuesday (or Shrove Tuesday as observed in many Christian religions–the day before Ash Wednesday which is the beginning of the Lenten period of 40 days preceding Easter). Not that we need any special reason to have breakfast for dinner, but this one is certainly a tradition we have had for many years now.
Traditions are important in our family. One of our long-standing traditions is Sunday morning pancakes. Our eldest son started helping Nelson in the kitchen when he was about 2 years old; stirring the ingredients and anticipating the yummilicious pancakes he’d soon be eating. These days he doesn’t need any help stirring, and our youngest son now has a spot in the kitchen too. He even offers to set the table and he’s the first to be seated–ready to devour the fluffy circles of goodness! Not that he’s got anything against other shapes, but I’d say this is his favourite shape to eat. In fact, these Sunday morning pancakes are where our little guy learned about fractions–after asking for a 3rd or 4th serving we’d tell him he’d had enough (we didn’t want him to burst). So he discovered fractions with, “Then how about a half or a quarter, instead?”. Thanks Nelson, your pancakes are super delicious and educational too!
Nelson tried many recipes over the years and then decided to make his own pancake recipe based on his experience and many tasty trials. These pancakes are awesome and the kids and I are always happy when he announces, “Pancakes are ready!”.
These buttermilk pancakes are perfectly golden, light and fluffy. They are delicious topped with, berry compote, fresh fruits or maple syrup (only the real stuff in this house–we’re Canadian, eh!). This recipe stands up to any pancake we’ve ever had at restaurants–and we’ve tried lots. They can be made almost as quickly as pancakes made from a boxed mix, but they’re sooooo much better because you know what’s in them–including a pinch of love!
We hope you enjoy this favourite recipe of ours.
P.S. Nelson sometimes adds a tablespoon of quality cocoa powder and a handful of dark chocolate chips to this same recipe–I’ve never loved him more–pancakes and chocolate together–need I say more?
- Dry ingredients:
- 2½ cup flour
- ½ cup sugar
- 4 tsp baking powder
- 2 tsp baking soda
- ⅛ tsp salt
- Liquid Ingredients:
- 2¾ cups buttermilk or 2½ cups milk
- ½ cup melted unsalted butter
- 2 eggs
- 3 tsp vanilla
- Add all the dry ingredients to a large bowl and whisk to combine.
- In a medium bowl, whisk eggs.
- Add and combine remaining liquid ingredients with the eggs.
- Pour liquid ingredients into dry ingredients and mix gently until combined. You’ll still see a few flour lumps. This is okay and recommended. Never over mix.
- Set mix aside for 10 minutes at room temperature.
- Preheat cast iron or non-stick griddle. Spread one table spoon of vegetable oil on the griddle with a paper towel.
- Pour one or two (if you can fit two pancakes) soup ladles of batter onto the griddle.
- Flip when the top shows bubbles and the edges are no longer wet.
- Cook the other side until light brown and serve hot. Repeat this step until the better is used up.
- Top with maple syrup, berry compote, fruit, jam or any other preferred topping