Growing up, Sunday mornings almost always meant pancakes. Daddy would make the most dense, whole wheat, plate-size pancakes that I promise you’ve ever eaten. They were so filling, you would be doing good to get just one down. These pancakes, obviously, are not from his recipe, but I do my best to keep the Sunday morning pancake tradition alive. These are just your basic buttermilk pancakes. I get the recipe from my handy-dandy Better Homes and Gardens Quick Breads Cook Book. They are fluffy and yummy and so very simple. Serve them with milk, butter, and your favorite syrup, and you’re good to go! Mmm-mmm!
- 1 cup all-purpose flour
- 1 tbsp. sugar
- 2 tsp. baking powder
- 1/2 tsp. baking soda
- 1/2 tsp. salt
- 1 egg, beaten
- 1 cup buttermilk or sour milk*
- 2 tbsp. cooking oil
- In a mixing bowl thoroughly stir together the all-purpose flour, sugar, baking powder, baking soda, and salt.
- In another bowl combine beaten egg, buttermilk or sour milk, and cooking oil; add to dry ingredients, beating till blended.
- Bake on hot, lightly greased griddle till golden. (I have gotten to where I cook them without putting oil in the pan, but you can do it either way.)
- Makes eight 4-inch pancakes.
*NOTE: To make sour milk from fresh milk, place 1 tablespoon vinegar in measuring cup. Add enough fresh milk to make 1 cup of liquid. Stir well and let mixture stand about 5 minutes before using in recipe.