This is a basic pancake recipe that, after many iterations, was what the kids decided were their favorite at the time. They may be easily expanded by adding different things such as blueberries or chocolate chips. My son likes thick pancakes with a gooey center, which could be achieved by adding more flour to get the desired consistency.
Prep: 5 minutes
Wait: 5 minutes
Cook: 7 minutes (per batch)
Total: 17 minutes
- 1/2C buttermilk (see substitute with milk and vinegar below)
- 1/2C all-purpose flour (add more as needed to thicken batter)
- 1/2t baking powder
- 1/4t salt
- 1t baking soda
- 1T sugar
- 1/8C vegetable oil
- 1 egg, beaten
- If you do not have buttermilk combine 1T of white vinegar and the rest milk for a total of 1/2C liquid. Set aside and let curdle for about 5 minutes
- Sift dry ingredients into a bowl.
- Combine wet ingredients into another bowl.
- Combine and stir just until everything is wet–some lumps are OK
- Let the batter rest for about 5 minutes
- Cook on a greased griddle on one side until bubbles form on top. Then flip and cook to desired doneness. (My son likes gooey insides, so I usually flip as soon as the bottom is stable and also add a tablespoon or so of raw batter on top just before flipping.)
- https://foodwishes.blogspot.com/2017/03/lemon-ricotta-pancakes-again.html (self-rising flour)
- https://www.allrecipes.com/recipe/162760/fluffy-pancakes/ (milk and vinegar instead of buttermilk)