Some pretty things for a Saturday afternoon during a warm spell in January:
Adapted from The Cookworks
- 2 cups all purpose flour
- 1/4 cup sugar
- 2 1/4 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 eggs
- 2 cups buttermilk
- 1/4 cup melted butter
- chocolate chips, fresh blueberries, sliced strawberries or sliced bananas
In a large bowl, sift together the dry ingredients: flour, sugar, baking powder, baking soda and salt.
In another bowl, whisk together the wet team: eggs, buttermilk, and melted butter.
Add the wet team to the dry team, and stir gently with a whisk or wooden spoon, just until the batter comes together. The batter will look lumpy and under mixed – this is good. Over mixed batter makes flat, heavy pancakes.
Heat some butter in a skillet over medium heat. When the pan is hot, spoon 1/2 cup batter into the skillet, and sprinkle a few chocolate chips, blueberries, or bananas on top. Cook for about 2 or 3 minutes, until little bubbles begin to form on the surface. Flip the pancake and cook for another 2 or 3 minutes.
Serve with extra butter and maple syrup. And maybe some bacon.
Makes about 12 pancakes.
by Shel Siverstein
Sweet and piping hot?
Good little Grace looks up and says,
“I’ll take the one on top.”
Who else wants a pancake,
Fresh off the griddle?
Terrible Theresa smiles and says,
“I’ll take the one in the middle.”