This is a great weekend morning breakfast that you can have fun making with your kids. These pancakes are fluffy, tasty and super-easy to make.
1/2 cup all-purpose enriched white flour
1/2 cup whole wheat flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup 1% buttermilk
2 tablespoons canola oil
OPTIONAL – Blueberries and/or chocolate chips
Preheat a non-stick pan to med-low on your stove.
Get two bowls. Put all the dry ingredients into one and the non-dry (egg, oil, buttermilk) into the other.
Mix all of the dry ingredients together and make a little “well” in the middle. (Our daughter loves making “the well”).
Beat the egg, oil and buttermilk together in the other bowl using a wisk or a fork.
Pour the liquid mixture into “the well” of the dry ingredients and mix all of it together with the wisk. The mixture should be a thick liquid that pours easily from the bowl. If it’s still a little too thick, you can add a few more tablespoons of the buttermilk (if it’s too runny, add a little more flour).
Pour enough batter into the pan to make about a 6-inch pancake. If you’re feeling a little crazy, this is where you can add in the blueberries or chocolate chips. Just scatter a few directly into the pancake and drip a little extra batter over each with a spoon.
Wait for the pancake to bubble a bit before you check the bottom. If it’s a golden-brown, flip that sucker and watch it rise. In a couple of minutes check the bottom again to make sure it’s golden-brown also.
Once cooked, slide that pancake onto a plate and top with a little butter and maple syrup.