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"My perfect last meal would be: shrimp cocktail, lasagna, steak, creamed spinach, salad with bleu cheese dressing, onion rings, garlic bread, and a dessert of strawberry shortcake."
Joan Rivers (1933-2014) American actress, comedian, writer, producer, and television host

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I know a lot of pancake mixes are on the market and they are just fine. But homemade pancakes are so simple to make that I don't see any reason to use a package mix. At least with homemade pancakes you know exactly what ingredients are in them and to me they simply taste better. Add any fruit or nuts. Blueberries are excellent!

Preparation Time: 30 minutes    Serving Size: (12) 4-inch pancakes

  • 1 1/4 cups all purpose flour
  • 2 tablespoons sugar
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 teaspoon pure vanilla extract
  • 1 1/2 cups buttermilk
  • 1 egg (room temperature)
  • 1/4 cup vegetable oil (plus more for cooking)
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In a medium mixing bowl combine flour, sugar, baking powder, baking soda and salt. Measure buttermilk in a 2 cup measuring cup. Add egg and mix slightly. Pour into flour mixture. Add vanilla extract and oil to the bowl and mix well to combine. Heat a skillet over medium heat. Place a teaspoon of vegetable oil on heated skillet. Use a 1/4 cup measurer to pour as many pancakes that will fit onto the skillet. The mix will spread about 4 inches. If using fruit or nuts, place them on top of the batter immediately. Cook until bubbles pop on the top of the pancake and they start to dry around the edges. They should be golden brown on the bottom. Flip and cook until golden brown on this side. Continue until all mix is used. Serve with butter and real dark amber maple syrup. Your favorite cooked sausage links are also good accompaniments.

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