Since we have been married, Robert and I have been making Sunday morning breakfasts together on a fairly regular basis. With our busy schedules, it’s one of the best parts of my week. What we make depends on what we’re in the mood for. It varies between some type of egg dish, bacon or sausage, fruit, and pancakes. We used to use Bisquick mix for pancakes; but, after about a year into our marriage, we stumbled upon this recipe for homemade pancakes and we have never gone back. They are so light and fluffy with just a hint of sweetness. Robert is in charge of pancake duty; although this responsibility was temporarily revoked a while back when he had what we call a “pancake-making rut” (it turns out he was using the wrong recipe). Nonetheless, these pancakes will always remind me of our very special Sunday morning breakfasts together. 🙂
Sunday Morning Pancakes
- 1 1/4 cups all-purpose flour
- 1 egg
- 1 1/2 cups buttermilk
- 1/4 cup granulated sugar
- 1 heaping tsp baking powder
- 1 tsp baking soda
- 1/4 cup cooking oil
- 1/4 tsp salt
1. Preheat a skillet over medium heat. Use a pan with a nonstick surface or apply a little nonstick spray.
2. In a large bowl, mix together the dry ingredients. In a separate small bowl, mix together the egg, buttermilk, and oil. Add the egg mixture to the dry ingredients and whisk together until smooth. Allow the batter to sit for about 5 minutes.
3. Pour the batter by a 1/4 cup measuring cup into the hot pain, forming 5-inch circles.
4. When the edges appear to harden, flip the pancakes. They should be light brown.
5. Cook on the other side for the same amount of time, until light brown. Do not press down on the pancakes with a spatula- this makes them dense as opposed to light and fluffy.
Recipe from: A Treasury of Top Secret Recipes by Todd Wilbur