One of our cherished morning rituals on the farm is indulging in a stack of pancakes. With the early rise to milk the cows, a nourishing and delicious breakfast is essential to have ready for afterwards.
This particular recipe is a old family favourite and they are by far the best pancakes ever (completely unbiased opinion)
My go-to time-saver is prepping the dry ingredients in advance and storing them in quart jars; This way, all I need to do during the week is mix in the wet ingredients.
I hope these fluffy homestead pancakes add a touch of our simple, joyful living to your breakfast table. Bon appétit!
Pancakes
Ingredients
3 tablespoons melted butter
2 cups flour
3 tablespoons sugar
2 ½ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
2 large eggs
2 cups buttermilk (or homemade buttermilk, see notes)
1 teaspoon vanilla
Instructions
Melt the butter in a saucepan or microwave and set aside to cool.
In a large bowl, whisk together the flour, sugar, baking powder, baking soda and salt.
To the pot you melted the butter in, beat in the eggs with a whisk and add the buttermilk and vanilla.
Add the wet ingredients to the dry ingredients and whisk just until mixed: do not over mix! It will still look lumpy.
Heat a griddle or pan with a small amount of butter on medium heat, pour about a 1/4 cup of batter on and flip when the bubbles appear ontop and the bottom is golden brown.
Serve with maple syrup, a dollop of homemade jam or a sprinkle of fresh berries.
Homestead Tips
Buttermilk Substitute: If you don't have buttermilk on hand, you can make your own by adding 1Tbsp of vinegar or lemon juice per cup of milk and letting it sit for 10 mins.
Freshly Milled Flour: if you are using freshly milled flour adjust to 2.5 cups of flour