A pancake post seemed rather appropriate with Mardi Gras (a.k.a. Fat Tuesday or Pancake Tuesday) just around the corner. While some consider Mardi Gras a cause for celebration, all it ever meant for me growing up was that pancakes were served in school that morning and that, since I was attending a Catholic school, I was expected to tell the teacher what I was giving up for Lent. Some years, tmy mother would even whip up a batch of pancakes for dinner that evening.
Today, whether it is Mardi Gras or a nothing more than a lazy Sunday morning I always make these pancakes. These pancakes, which never fail me, are always light and fluffy with a hint of sweetness.
They are great with maple syrup and, in my opinion, better still when topped with vanilla yogurt, half a chopped kiwi and a few chopped strawberries.
Simple Buttermilk Pancakes
Yield: 4 servings
1 1/4 cup buttermilk*
1/4 cup canola oil
1/4 cup granulated sugar
1 1/4 cup flour
1 tsp baking powder
1 tsp baking soda
1 pinch salt
1 tsp vanilla extract
butter for frying (approximately 1/2 tbsp)
*In a pinch I have used regular milk and a 1/2 tsp of vinegar or lemon juice and they have still turned out wonderfully.
- Whisk dry ingredients together in a large bowl.
- Beat together wet ingredients in a separate bowl.
- Create a well in the middle of the dry ingredients and pour the wet ingredients into it. Stir the ingredients together until just combined.
- Heat a frying pan over low-medium heat. Melt buttter.
- Measure out a scant 1/4 cup of batter and pour it in the center of the frying pan. When batter has bubbled, flip the pancake and cook the other side until it has browned.
- As I am working, I stack the finished pancakes in a covered pot to keep them warm.