Here’s a nice, quick little recipe for some of the fluffiest pancakes I’ve ever made. I find that pancakes are tough to love some times. They can be too thin, without enough chew. They can just sort of dissolve as soon as they hit your tongue, and they often just become overrun with the flavour of syrup.
Basically I believe that most pancakes are simple sponges and gross. But Oliver loves pancakes, so I needed to find a way to love them too.
This is it.
This is even better when you add in a handful of blueberries, or some chocolate chips and a dash of cinnamon. Think of this recipe as your starting point, then go crazy! You want to know what the best version of all is though? It’s a dash of cinnamon along with one banana (best and sweetest when starting to brown) mashed up really well. SO delicious. Yes, we will be having this for breakfast today again.
Alright, first off get everything you need together: buttermilk, flour, sugar, baking powder, baking soda, salt, 1 egg and melted butter
Whisk together the flour, sugar, baking soda, baking powder and salt in a medium bowl (silver). In a small bowl, whisk together the buttermilk, egg and butter.
Whisk the flour mixture and the milk mixture together until all the large lumps are gone. This is the time to stir in any of those extras if you want (banana, chocolate chips, blueberries, ect). This will be the thickest pancake batter you’ve ever seen, don’t worry about it.
Plop down roughly ¼ cup dollops of batter onto your griddle or pan. You’ll probably have to spread it out a bit with the back of a spoon or spatula to get a circle. Again, don’t worry about it.
I just had to go in for a closer look. This makes me very excited. Flip them over once the edges of the top start to look dry, and little air bubbles appear, then cook until the second side is nice and golden brown too.
Yep, I’m going to go make these right now.
Here’s your printable: