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Because it's easy, quick, can be made sweet or savory, and fun to make with your kids. |
Ingredients
2 cups all-purpose flour -- I use 1/2 unbleached white and 1/2 white wheat. Feel free to add a Tbsp. or so of flax meal, or tweak to suit your tastes.
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 large eggs, lightly beaten
3 cups buttermilk
4 tablespoons unsalted butter, melted
Extras
Fruity: 1 ripe banana, mashed; 1/4 cup applesauce; 1-2 TBSP low-sugar preserves; cinnamon (to taste)
Sweet: Chocolate chips and nuts
Savory: 1 shredded carrot and/or zucchini (squeeze out water before adding); 1/4 cup Parmesan cheese
Directions
Heat griddle to 375 degrees. Whisk together flour, baking powder, baking soda, and salt in a medium bowl. Add eggs, buttermilk, and 4 tablespoons butter; whisk to combine. Batter should have small to medium lumps. Add "extras" and mix to combine.
Grease griddle. I prefer bacon grease (just a touch), but you can use butter or cooking spray. Pour batter on griddle in the size you want and cook until pancakes have bubbles on top and are slightly dry around edges, then flip over. Cook until golden on bottom, about 1 minute.
Serve warm with applesauce. For sweet/fruity pancakes add maple syrup; for savory pancakes try a little sour cream and chives on top.
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