Basic Pancake Recipe

Every food blogger and chef spends time thinking of flavor and texture when creating a new recipe that usually has many steps and takes hours to prepare.   I love and appreciate those types of dishes very much but today I went back to the basics.   I love the basics too, as they usually are some of the first steps of a more elaborate recipe.

Today was a very basic pancake recipe.

Emma's bestie Claire spent the night last night and as I was tucking them in, Emma said they wanted stakes of pancakes for breakfast in the morning.

My best childhood memory of pancakes was during a very snowy winter in Springfield, Virginia in 1978.   After a few hours of sledding with my best friend, Beth Evans, we headed back to her house frozen solid.   Her mother made the BEST and fluffiest pancakes ever - with real butter on top.   At my house growing up we always had buckwheat pancakes that were a little flat with nuts and "junk" in them and used margarine.   These were white with crisp edges and the real butter had such an amazing taste with syrup drizzled on them.   Amazing.  I think I can still taste them to this day.

Emma and Claire ate a huge stack this morning and I even made each girl and initial pancake as well.   You'll never buy store bought pancake mixes again.

Basic Pancake Recipe

Ingredients:

• 1 1/4 C flour
• 1 T baking powder
• 2 T sugar
• 1/2 t salt
• 1 C milk
• 1 egg, beaten
• 2 T canola oil

Directions:   In a medium bowl, combine the flour, baking powder, sugar and salt.   In a smaller bowl, whisk together the milk, egg and oil.   Add the liquid ingredients to the dry and mix well.   As the mixture stands, heat your griddle and cook your pancakes.   Wait until you see the bubbles before you flip and cook until golden.   Serve immediately.

Blueberry Buttermilk Pancakes

Even on Sunday mornings I get up rather early and enjoy the peacefulness of a quiet home alone.  It's my time to just be...
silent, still, serene.

perfect sunrise 

As the coffee was brewing, I noticed a container of blueberries and knew they would compliment my fluffy buttermilk pancake recipe.   It has simple ingredients but it's the buttermilk that makes it taste as wonderful as it does.   I like to toss the blueberries into each pancake after I ladle it onto the griddle.   One flip and they cook up, soft and juicy.   Top with a pad of butter and warm maple syrup - I didn't have to call anyone to the breakfast table, they were just waiting for me to finish!

Blueberry Buttermilk Pancakes

Ingredients:

• 2 C flour
• 2 T sugar
• 2 t baking powder
• 1 t baking soda
• 1 t salt
• 11/2 C buttermilk
• 2 eggs
• 1/4 C canola oil
• 1/2 C fresh blueberries

Directions:   In a large bowl, combine the flour, sugar, baking powder, soda and salt, mixing to combine.   Meanwhile, preheat your griddle over medium-high heat and lightly oil.   In a bowl, mix together the buttermilk, eggs and oil using a whisk.   Pour the wet ingredients into the dry ingredients and mix gently, basically until just blended and do NOT over stir.   Ladle pancake mix onto the griddle (about 1/2 C) and add the blueberries.   Flip when browned to cook the other side.   Serve immediately with butter and warmed syrup.

toss the blueberries into the pancake on the griddle

Emma likes *lots* of syrup

just can't resist this delicious stack