We have gone through several variations of pancake recipes and I do not have links to the multitude of recipes to which I referred. They are all pretty similar, though. My son likes thick pancakes with a gooey center, so add a little more flour to get the desired consistency. Total time to getting the first batch of pancakes ready to eat is about 15 minutes.

Ingredients

  • 1/2 Cup Buttermilk (see substitute with milk and vinegar below)
  • 1/2 Cup All-Purpose Flour (add more as needed to thicken batter)
  • 1/2 Teaspoon Baking Powder
  • 1/4 Teaspoon Salt
  • 1 Teaspoon Baking Soda
  • 1 Tablespoon Sugar
  • 1/8 Cup Vegetable Oil
  • 1 Egg (beaten)

Steps

  • If you do not have buttermilk combine 1 Tablespoon of white vinegar and the rest milk for a total of 1/2 Cup 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.)

Alternatives

  • Add a couple teaspoons of flavored honey e.g. chocolate.
  • Add fruits or other items. My kids enjoy blueberries and chocolate chips, (but not both together).

References

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