Back Home to Buttermilk Pancakes

Each time our kids come home from school I hear the same request – “Pancakes, please!” These are really something to come home to.

Apple Buttermilk Pancakes
Dry ingredients:
1 cup white flour
1 cup whole wheat flour
1 tsp baking powder
1 tsp baking soda
½ tsp salt
1 Tbsp brown sugar

Wet ingredients:
3 eggs
3 cups buttermilk
4 Tbsp melted butter
1 tsp vanilla extract
1 apple, peeled, cored and finely diced

Whisk together the dry ingredients in a large bowl. In a separate bowl beat together the eggs and add the remaining wet ingredients. Preheat a large non-stick griddle or pan to low – give this time so that the whole griddle has become evenly hot. Pay attention to your griddle temperature – you want it hot enough to generate bubbles in the pancakes, but not too hot to over-brown the first side.

Fold the wet ingredients into the dry ingredients. Ladle batter into oiled griddle. Cook only until you see the edges of the pancake become well defined and a few bubbles appear in the batter. Flip and cook another 30-60 seconds. Remove to a plate kept in a warm 125˚F oven while you finish the remaining pancakes – or serve them to a hungry crowd as fast as you can make them!

More fun: Sprinkle chocolate chips onto the batter of the pancake immediately after pouring onto the griddle for chocoholics at the table. Or blueberries. Or raspberries. Or whatever.