Since my husband and I have been married, we’ve kept a tradition of making pancakes on Sundays. Our kids wake us up Sunday mornings and ask to make pancakes. Excitedly, they run to the kitchen and both fight over who will get to sit on the counter and stir the mix. After pouring each child a small dish of chocolate chips, we spend time mixing the batter together and adorning the pancakes with berries or chocolate chips.
We’ve tried many different pancake mixes over the years, and tend to use Annie’s Homegrown Organic Pancake and Waffle Mix or Arrowhead Mills Organic Pancake and Waffle Mix since both are very good.
Once in a great while, we will make a batch of buttermilk from scratch. This Pancake Sunday we tried a buttermilk version found online from the website popsugar.com from an article called “The Only Buttermilk Pancake Recipe You’ll Ever Need“. My husband was designated by our oldest to make the mix, and I was the coffee maker-a job I can handle with no problems.
They turned out beautifully, so I thought I’d share our Sunday tradition and a great recipe with my readers.
2 cups all-purpose flour
1/4 cup granulated sugar
1 tea. baking powder
1/2 tea. baking soda
1/4 tea. salt
2 cups buttermilk (or buttermilk substitute see below)
1/2 cup salted butter, melted and cooled slightly
melted butter, cooking spray or oil
- Whisk together the first six dry ingredients and set aside.
- Next, whisk the eggs. Slowly add in the buttermilk and melted butter.
- Stir in the flour mixture until just combined with possible lumps still present.
- Eat a griddle or skillet on medium-high heat. Coat surface for cooking with either the melted butter, cooking spray or oil (depending on which you choose to use).
- Pour 1/2 cup of batter (or less depending on the size you want your pancakes) onto the skillet. You should be able to cook several pancakes at once. When bubbles rise to the surface, flip pancakes for another 2 minutes of cooking. Remove from the heat and enjoy.
Note this recipe is from Anna Monette Roberts, POPSUGAR Food
Since we didn’t have buttermilk on hand this weekend, we used a substitute of 2 T. of lemon juice with the 2 cups of milk. You could also use 2 T of white vinegar with 2 cups of milk. Choose a variation and stir; let stand for 5 minutes before using. Of course, real buttermilk is the best, but substitutes work in a pinch.
If you’d like more than just plain pancakes, sprinkle chocolate chips, blueberries, strawberries, or raspberries on top of the batter just after pouring it on the griddle in step five. That way the addons have a chance to cook into the mix before flipping them over. Each family member has his or her pancake preference so as you can see from the image, we make several different types each week. Have fun experimenting.
What weekend traditions do you celebrate with your family?
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