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.
Note that this recipe is only designed to feed 2 kids, so increase the measurements as needed.
- 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)
- 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.)
- 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).