It is now July 13th and I am back in Arizona. I cannot even begin to tell you what an awesome summer I have had so far. I love, love, Michigan! The weather for the most part was just beautiful. Anywhere from 4o something to 104 the week before we got home. I was really liking the 70′s and 80′s but you can have the 104 and 100 percent humidity. P.J. our youngest son and his girlfriend Ashlee were visiting last, and it truly is back to basics when you are there. I cooked all summer and there is no garbage disposal and no dishwasher! For everything I cooked this summer this pancake recipe truly seemed to be the favorite of everyone that visited. I made some plain and some blueberry pancakes. I have a lot of recipes stored up, to post soon. My internet there is really iffy so I couldn’t do much with the blog. We did however play the card game 31, numerous games of Monopoly, and Jenga. Ashlee is totally the Monopoly player and monopolized the games most evenings. Congrats to Ashlee! P.J. went boogie boarding with Pete and I one day and we had so much fun. I will miss the true feeling of summer for the next month and then we will return sometime in August and stay until October. Until then I still have a few more weeks with P.J. and Ashlee in Arizona and will truly enjoy being with them. They are a total joy to be around and I will miss them when they leave. We got home yesterday and it was a true joy to see my animals again, I have not seen them since May 2nd. I have decided I will always have a dog no matter what. What a joy to feel their unconditional love again! P.J. and Ashlee just woke up, so off to make the Buttermilk Pancakes once again. I hope you all enjoy the recipe as much as we all have. Let me know what you think? They are just like my Grandmother used to make.
Basic Buttermilk Pancakes
This recipe is adapted from The Best Of Fine Cooking Magazine
10 oz (2 1/4 cups) unbleached all-purpose flour
8 tsp. granulated sugar
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp table salt
32 oz or 1 quart of Buttermilk
2 large eggs
2 Tbs butter, melted
Vegetable oil or Pam cooking spray for the pan or griddle
Blueberries if you like
In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. In a Medium bowl, whisk together the buttermilk, eggs, and melted butter.
Pour the wet ingredients into the dry ingredients. Mix just until the batter is evenly moistened but still a little lumpy. Let the batter rest for at least 5 minutes, during which time it should smooth out.
Very lightly spray the griddle or pan and heat it over medium heat until the droplets from a sprinkle of water dance briefly before disappearing. Drop about 1/2 cup of batter onto pan. Be sure to leave space between the pancakes for flipping. If you want to add blueberries drop how many you want onto batter, if not just leave plain. Cook the pancakes until they’re covered in bubbles on top and nicely browned on the bottom. Flip and cook the other side until the bottom is nicely browned and the center of the pancake feels firm when poked.
Pancakes are best made to order; if you must, you can keep them warm spread on a baking sheet lined with tin foil in a 200 degree oven. This recipe makes approximately 20, 8 inch pancakes.