We never have pancakes for breakfast anymore. This started when I used to make weekend breakfasts, but with working we stuck to cereal for weekdays, much faster. But my son started complaining that he didn't want pancakes, he wanted cereal. I have recently figured out why. He was in daycare and they fed them breakfast. Pancakes, oatmeal, eggs, sausage, the works. My son was famous for wanting seconds. No surprise, because he's a big kid. So that is probably why on the weekends he thought cereal was special. Rather than putting up with the whining, I gave in and weekend breakfasts were no more.
Now we do pancakes for dinner. We used to do it once a week, easy and quick. I would trade off between pancakes and waffles or German pancakes. Who doesn't need a built in meal in their weekly menu that A) is easy. B) is quick. and C) everyone will eat. I don't make it so much anymore but now that I said that, maybe I need to go back.
I usually make a nice multi-grain/wholewheat pancake. Very hearty. But this night I was craving big fluffy, probably fattening, pancakes. I was also craving broccoli salad. Let me say, the pairing of broccoli salad and big fluffy pancakes is not the best. Not only was I nutritionally cheating with both items, (It's healthy, it has Broccoli in it) but they did not compliment each other at all. Even the bacon in the salad could not help with that. But what can you do when you have two distinct cravings in one day? No, not pregnant.
The batter is wet but you can just see it rising in the bowl there is so much going on in there. Even though I made less batter than usual, as in 2 cups of flour/stuff vs. about 3, It made more pancakes. No they weren't as filling but as I said before they were probably worse for me. BUT SO YUMMY. So here is the recipe I followed for the pancakes. I did not have buttermilk on hand, so I added about a tablespoon of lemon juice and a teaspoon and a half (who really measures?) of cream of tartar to my milk and let it sit for several minutes.
Fluffy Buttermilk Pancakes
2 cups all purpose flour
2 tablespoons sugar
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 cups buttermilk
1/4 cup vegetable oil
Mix dry ingredients together in medium bowl. Add all wet ingredients (eggs, buttermilk, and oil) to a separate bowl and stir just until blended. Add the wet ingredients to the dry ingredients just until combined. Do not over mix, batter will be lumpy. This is good for pancake batter to be lumpy.
Heat stove to medium low. Drop about 1/4 cup of batter onto heated skillet. Use the back side of a spoon to help even out the batter. Cook on first side until bubbles begin to form on surface and underside is golden, about 2 minutes. Flip over and cook until golden brown and center springs back when lightly touched.