Sac Foodies

When you think of breakfast, it’s likely that the same-old, same-old comes to mind: cereal, fruit and yogurt, eggs and toast, oatmeal. Why is it that we reserve especially yummy breakfasts, such as pancakes, for more celebratory occasions? Granted, not all of our waistlines can accommodate pancakes on a regular basis! However, when you order pancakes for breakfast on a weekend morning, doesn’t it feel a little like being on vacation?

In the spirit of Mother’s Day, I thought I would celebrate one of the most popular but probably least-made breakfasts at home: the pancake. My kids are absolutely hooked on my mom’s unbelievably delicious pancakes, so it’s not uncommon to see a bag of them in my freezer – the product of a batch my mom made over the weekend for quick breakfasts throughout the week.

I’ll admit, I’ve tried to destroy the pancake. I’ve substituted whole grain flour which created a spectacularly flat pancake. I ate them, but my kids would not touch them. “They don’t look right,” they’d tell me. I’ve added wheat germ, flax seed and reduced the amount of sugar (not all at one time!) in an effort to “healthy up” the pancake. Talk about destroying an icon.

Instead, I’ve embraced my mom’s favorite buttermilk pancake recipe and added some in-season fruit. The look of pure joy on the faces of those eating them is worth it!

If you’re hosting brunch at your home for Mother’s Day, consider making these super fluffy buttermilk pancakes – they do not disappoint!

Buttermilk Pancakes

1 ¼ cup flour
1 tablespoon sugar
2 teaspoons baking powder
½ teaspoon. baking soda
½ teaspoon salt
1 egg
1 cup buttermilk
2 tablespoons cooking oil
*You can also add 1 cup fresh or frozen fruit, such as blueberries, if desired

In a mixing bowl, stir together flour, sugar, baking powder, baking soda and salt. In another bowl, combine egg, buttermilk and cooking oil. Add to flour mixture all at once. Stir mixture just until blended but slightly lumpy. (Note: Do not over-mix!)

Pour about ¼ cup batter onto a hot, lightly greased griddle or heavy skillet for each standard-size pancake or about 1 tablespoon batter for each dollar-size pancake.

Cook till pancakes are golden brown, turning to cook second sides when pancakes have bubbly surfaces and slightly dry edges.

Makes 8-10 standard-size pancakes or 36 dollar-size pancakes

Recipe from Better Homes and Gardens Cookbook, 1965 edition.

Posted by Maria Chacon Kniestedt