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.
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