It’s breakfast for supper tonight! At least once a week we like to have traditional breakfast foods for our evening meal and apparently we are not the only one. I distinctly remember when one of our sons had a friend over for dinner one night and for some reason the subject came up in conversation about what we had for dinner the last time he was here and before any of us could say anything the friend said: “We had BREAKFAST!” with a big grin on his face, so it must have made a good impression. This is my take on classic buttermilk pancakes…and you don’t have to have buttermilk in the refrigerator to make them. The vanilla gives them their great taste; almost like dessert even though they don’t have an exorbitant amount of sugar.
3 cups all-purpose flour
1/4 cup sugar
1 1/2 teaspoon salt
2 1/4 cup milk
1/4 cup oil
1 tablespoon vanilla
1/4 cup apple cider vinegar
3 eggs
1, Mix the flour, sugar and salt together in a large mixing bowl.
2. Mix the milk, oil, vanilla, apple cider vinegar in a separate bowl.
3, Beat the eggs and then add them to the liquid ingredients.
4. Pour the liquid ingredients into the dry ingredients and mix with a large spoon. The batter will be lumpy, but make sure all of the dry ingredients are absorbed into the liquid ingredients.
5. Pour ¼ cup batter per pancake onto hot cooking surface coated with oil. When bubbles appear at the edge of the pancake, use a spatula to turn it over. Pancake is done when the bottom is lightly browned.
I usually serve these with fried or scrambled eggs and top them with a favorite fruit or maple syrup. Sometimes we add a breakfast meat like bacon or sausage, but usually the pancakes and eggs are quite filling on their own. I hope you enjoy them as much as we do.
Suzie
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