I’m about to tell you something that will firmly cement my reputation as a picky eater (which I deny, by the way): I don’t like pancakes that much. In my defense, I have nothing against pancakes. I just wouldn’t ever choose them for breakfast. Ever. I would choose scrambled eggs or french toast or pretty much anything else before I’d choose pancakes. Once, at the Original Pancake House, I actually ordered a big bowl of yogurt and granola instead of pancakes. Did you notice the subtle irony there?
That being said, my father in law makes really delicious buttermilk pancakes. I mentioned last week that my husband’s family almost always has biscuits and gravy at family gatherings, but what we have just as often is Pop’s Pancakes. They are a true family favorite, whole-heartedly loved by both young and old. In fact, I have actually requested them a time or two—gasp! They are the best buttermilk pancakes I’ve ever had, and everyone who tries them comments on how they’re the best!
- 2 cups flour
- 1 rounded Tablespoon baking powder
- 1 teaspoon baking soda
- 1 Tablespoon sugar
- 4 eggs
- ½ cup oil
- 1 quart buttermilk
- In a medium bowl, combine dry ingredients.
- Place eggs and oil in a blender, and add enough buttermilk to equal 1 quart. Blend together, then whisk mixture into dry ingredients.
- Cook pancakes on a hot griddle until the bottoms are golden, then flip. Continue cooking until cooked through.
- Serve with butter and maple syrup.