Prep Time: 10 minutes
Cook Time: 4 minutes per batch
Pancakes from scratch are one of the first things I learned to make as a kid. If you haven’t taught your kids how to make them, why not make today the day to pass along this delicious bit of knowledge?
I always use buttermilk. There’s no equal to the fluffy tenderness it gives pancakes. You can add all kinds of things to them- chocolate chips, pecan pieces, raisins, ripe banana slices and of course, blueberries. To avoid clumps of blueberries, don’t add them to the batter, wait until you’ve poured the pancakes and then hand place them. Use fresh blueberries unless you want purple pancakes! For a multigrain variation, try my sister Julia’s version. She uses half whole wheat flour and sweetens it with a bit of orange juice.
Whisk together all ingredients. Ladle pancakes onto a hot griddle. Turn when edges are dry and bubbles form. Cook 45 seconds longer or until both sides are golden brown.
1 cup all purpose flour
1 cup buttermilk
1 tablespoon canola oil
1 teaspoon baking powder
1 teaspoon baking soda
Pinch of salt
to you by Amy Tobin
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