I was going to give you guys another Thanksgiving recipe today, but I had to share these pancakes with you immediately. This weekend was possibly the best weekend ever. I had the best company, the best time at the spa on Saturday (hello massages, beautiful weather, and relaxation!), and to top everything off, I ate these pancakes, which my guest said might be the best pancakes ever and I fully agree. Sorry for going crazy with the superlatives there, but it's all true. I'm heading into the week with what might be a permanent smile, feeling so blessed and so happy. And these pancakes were the icing on the cake. They are perfectly fluffy and just sweet enough. There is absolutely no reason to ever use a box pancake mix again either, because they are so easy to make and the ingredients are probably in your pantry right now (even buttermilk - just remember the trick of mixing in a tablespoon of vinegar per 1/2 cup of milk if you don't have any on hand).
Buttermilk PancakesFrom Canadian Living
1-1/2 cups all purpose flour
3 tablespoons sugar
1 teaspoon baking soda
1 teaspoon baking powder
Dash of cinnamon (my addition)
1/4 teaspoon salt
1-3/4 cups buttermilk
2 tablespoons melted butter
2 teaspoons vanilla
Butter for the skillet (1 tablespoon per batch)
Whisk together flour, sugar, baking soda, baking powder, salt, and cinnamon in a medium bowl. In a separate bowl whisk together buttermilk, melted butter, vanilla, and the egg. Add the wet mixture to the flour mixture and whisk gently until combined. It is okay if the batter is a bit lumpy. Let the batter sit for 5 minutes.
Heat a large skillet over medium-high heat. Melt a tablespoon of butter (I like to let it get almost to the point of browning). Use a 1/4 cup measuring cup to add the pancake batter to the pan, smoothing the batter out a little bit each time. Cook for approximately 3 minutes per side, though the pancakes should be ready to flip when you see bubbles starting to rise to the top.
Serve with fresh fruit and pure maple syrup!