Wednesday, March 7, 2018


Everyone loves buttermilk pancakes, but I don't know many people that just keep buttermilk around all the time. Sometimes your wife wakes you up in the morning and is having bad week and wants pancakes and you don't want her to wait while you go shopping. In such cases, it's a good idea to have a simple recipe in your pocket that relies on more basic kitchen essentials. Well, I am here to provide!


2 C flour
2 tbsp sugar
2 tbsp baking powder
½ tsp salt
1.5 C milk
2 tbsp melted butter
2 eggs


Whisk together the flour, sugar, baking powder, and salt before adding in the milk, melted butter, and eggs. Whisk it all together until it is mostly smooth but there are still a few lumps. If you work it until it is completely smooth, the pancakes won't rise as well.

Let the batter sit while you heat up and grease up a cast iron skillet until water droplets splashed on it skitter before evaporating entirely.

Ladle on a ladle full of batter and cook until the edges are done and bubbles in the middle burst without filling immediately. Flip and brown for an additional 30 seconds to a minute.

Store in a warm oven until ready to serve to a grateful world.

Makes 6-7 big pancakes

Note: In the picture above are whole wheat pancakes which use the same parts list just with whole wheat and an additional .25 cup of milk. I accidentally bought whole wheat flour for my second go around and just had to wing it a little.

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