I grew up eating bisquick pancakes. You know, the pre-measured mixes where you just add milk, eggs and oil. They always did the trick and were easy enough to make, so I never thought about going out and finding a pancake recipe that was made from scratch.
Well, that all changed a couple months ago when I discovered my Grandma’s Buttermilk Pancake recipe. I whipped up a batch of these homemade pancakes and quickly realized that taking a little extra time to measure out my own ingredients, and add a few extra special ones, made a world of difference. These pancakes were light, airy and sweet. I may never go back to the box!
Buttermilk Pancakes
2 cups flour
2 tsp baking powder
1 tsp baking soda
1 tsp salt
1 Tbsp sugar
2 cups buttermilk
1/4 cup melted butter or oil
2 eggs
Mix the dry ingredients together in a large bowl. Add the remaining buttermilk, butter or oil and eggs and beat well until combined. Fry in a well oiled pan.
This recipe works well cut in half for a smaller group.
Haute Homemake Tip: If you don’t have buttermilk on hand, don’t worry! Simply take one cup of regular milk and add 1 tablespoon of white vinegar or lemon juice. Let stand 5 minutes and use as much as the recipe calls for.
Although it will be hard to eliminate pesticides and other unwanted chemicals from our diets entirely, studies have shown that following the Dirty Dozen and Clean 15 produce lists can lower your pesticide exposure by 80%! That is a small change that can make a big difference…and won’t break the bank.
Happy birthday baby girl!
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