I grew up regularly eating these light and airy buttermilk pancakes on Saturday mornings. Since my childhood bedroom was right above the kitchen, I would hear my mom using the blender and that was my cue to get up since I knew a steaming pile of pancakes would soon be ready. They're super easy to make and alot lighter than traditional pancakes. Sometimes I'll add in blueberries, strawberries or bananas but they're still just as good even on their own.
1 cup milk
3 tbsp lemon juice
Let sit for a minute or two.
Then add in:
1 tsp salt
1 tsp sugar
1 tsp baking soda
1 tbsp vegetable oil
Blend until combined. Lastly, add in:
1 cup flour
Add the flour a little bit at a time (1/4 cup or so) and blend until thoroughly mixed. I used all whole wheat flour but white flour works as well.
Melt butter in a skillet over medium heat. I prefer non-stick but my mom always used cast iron.
Ladle in some batter and cook until bubbles appear on the top of the pancake. Then flip and cook another minute. They only take 2-3 minutes total to cook.
Sometimes I vary the sizes. This day I wanted to try making two big pancakes. The only problem was- could I flip it without it falling apart?
Success! This is the color the top of the pancake should be- at this point, it only needs another minute to cook the bottom.
Get in my belly!
Breakfast for two. Bon Appetit!