Sometimes there’s nothing better than just pancakes. Growing up, we would often have them for supper and that continued after I was married and cooking after a long day of work. Comforting, delicious. Warm syrup—only the real thing will do. For me, the perfect pancake is hot off the griddle with some soft butter, maple syrup and applesauce.
Since today is Shrove Tuesday, it seemed the perfect day for the “cakes”.
1 cup all purpose flour
2 teaspoons sugar
1/2 teaspoon salt
1/2 teaspoon baking powder
1/4 teaspoon baking soda
3/4 cup buttermilk
1/4 cup milk
1 large egg
2 Tablespoons melted butter
1 teaspoon vanilla extract
While you’re mixing your ingredients, begin heating your griddle over low heat.
Mix flour, sugar, salt, baking powder and baking soda in a medium bowl.
Mix buttermilk and milk in another bowl and whisk in egg, butter and vanilla.
Add wet ingredients to dry and whisk until just mixed.
Turn the heat up a bit on the griddle and brush with vegetable oil (a little butter never hurts….). Bake in batches and the old adage is true–just look for the bubbles. When the cake bubbles, it’s ready to flip.
This recipe will make about eight pancakes and you can double this recipe if you wish.
The William Henry Miller Inn
Bed and Breakfast Foodie