1 cup buttermilk (or milk and 1 tbs white vinegar or lemon)
2 tbs melted butter or canola oil
1 tbs vanilla
3 TBS sugar
1 tsp lemon juice (optional; omit if you used milk)
sprinkle of cinnamon and nutmeg (optional)
3/4 tsp baking powder
3/4 tsp baking soda
1/4 tsp salt
1 cup flour (add another TBS or two if needed)
butter and/or canola oil for frying
1. Pour all liquid ingredients (in the order they appear above) into a blender and blend.
2. Add the dry ingredients blending each time (flour last, adding it slowly and blending only until its all moist).
3. How you cook the pancakes depends on how you like your pancakes: for crispy edges and flavor use a bit of butter and canola oil. For an even colored brown pancake with no crispy edges use a bit of canola oil and wipe it all over the pan with a napkin. Add butter or oil to a pre-heated, very hot griddle or fry pan.
4. Pour a nice dollop into the pan straight from blender or drop about 1/2 ladel for each pancake. Cook until bubbled all over the top and brown on bottom. Flip, cook until brown on other side.
5. Keep your pan very hot at all times. Makes about 10 pancakes.
1. Add pecans, chocolate chips, or blueberries at the end (dont mix, you can even pop them on the pancake in the pan quickly)
2. Increase your eggs and milk and make them thinner. This will make them a little more like a crepe. Top with sliced apples, brown sugar and cinnamon, sliced strawberries, or a squirt of lemon and powdered sugar and fold in half.
3. Kids: shape the batter in their initial or make a Mickey mouse face: add a ladle to the pan to make a pancake, then add 2 small pancake batter dollops to the top sides to make ears. Add chocolate chips and fruit bits in the shape of a smile and face.
~*~ From Suzy ~*~