Practice #12: From Scratch, Back Pocket Buttermilk Pancakes

First off, I would like to say that I did not eat all of the pancakes in that picture. I shared some with a little pancake monster that is running around this house. Having said that, I would like to add that there have been times when I HAVE eaten that many of these pancakes.

These pancakes are a testament that you can get a little taste of heaven while still here on earth. They are light and fluffy but full of flavor with just a touch of sweet. In our house, it is sacrilege to put any maple syrup on them as it takes away from the pancake itself. I grew up eating them but it wasn’t until almost 5 years into our marriage that I made them for Andrew. He couldn’t believe/was a little (lot) bit angry that I had kept this secret for so long. And he still laments all the years he made pancakes from a box.

Anyway, these are “less waste” because I buy most of the ingredients from bulk bins and we always have the ingredients on hand. I don’t know for sure if they are necessarily “less waste” if you don’t buy bulk and you do the waste comparisons with a box of pancake mix but during this LW path I have started on, not only have I attempted to create less waste, I have also started cutting out a lot of preservatives and those hard-to-pronounce ingredients. “Less waste” and “from scratch” just seem to go hand in hand. So without further ado, here’s the recipe:

In a smaller bowl mix:
3/4 c flour
1/2 tsp of each- baking soda/powder/salt
2 tbsp sugar

In a larger bowl mix:
1 egg
1 c buttermilk
2 tbsp oil (I use canola)

Add the dry ingredients to the larger bowl and give it a good stir with a whisk until all the lumps are gone. It’s pancakes so you know how to do the rest. But however you decide to fry them up, please do us all a favor and make sure it’s in butter!

*Notes- You can fry up the whole batch, leave the pancakes you don’t eat on the counter and eat them throughout the day or you can just fry what you need and refrigerate the remaining batter and make the rest the next day. The batter can last up to 2 days. Beyond that, it’s at your own risk. And feel free to mix everything the night before so all you have to do in the morning is pour, fry and flip.

This recipe makes about 12 pancakes which is good for me and Lucy. When Andrew’s with us, we double. Enjoy!