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Buttermilk Pancake Recipe: Inspired by Jamie Oliver’s Food Revolution

blueberry-pancakes1I read a newspaper article recently about Jamie Oliver’s Food Revolution. In the article, a woman was attempting to make pancakes from scratch for the first time in her life. She didn’t know how to make pancakes that didn’t come from a box mix. Unfortunately, her experience represents that of most Americans.

I want to help change that experience. Here is my family’s favorite recipe for homemade pancakes. My husband adapted it from a recipe he found in the Washington Post many years ago. It has become a wonderful family tradition for the kids to make pancakes with Daddy on weekend mornings. Easy to do, and so delicious! I hope you enjoy them as much as we do.

Best-Ever Buttermilk Pancakes

1 C. all-purpose flour
2 Tbls. Sugar
1 tsp. baking powder
1/4 tsp. baking soda
Pinch salt
1 egg
1/3 C. light sour cream
1 C. low-fat buttermilk
1/2 tsp. vanilla extract (optional)
2 Tbls. unsalted butter, melted

1. In a large bowl, sift the flour, sugar, baking powder, baking soda, and salt together.
2. In a separate bowl, whisk the egg and sour cream together. Then whisk in the buttermilk and vanilla (if using).
3. Add the wet ingredients into the dry ingredients and stir gently.
4. Add the melted butter and stir just until combined. Do not overmix! The batter will be lumpy.
5. Heat griddle over medium heat. Coat the pan lightly with vegetable shortening. (This produces the prettiest pancakes.  Butter or cooking spray do not work as nicely.)
5. Drop pancakes onto griddle and cook on both sides til done.
6. You may also add other ingredients to the pancakes while they are cooking, such as blueberries, chocolate chips, or diced apples & cinnamon.

This recipe yields enough pancakes to serve approx. 2-3 people. We like to double the recipe to feed our family of 4.