It always makes me a little bit sad when my weekend breakfast is the same as my weekday breakfast.
Some days, that happens because I sleep in rather than wake up early to make something special. Other days, I'm just plain lazy or I don't have the proper ingredients.
But, in the end, I do wish I had something special because it is the weekend. Since finishing school, I have appreciated not having to spend my Saturdays and Sundays doing homework or God forbid, on campus.
That's what makes these pancakes perfect. This recipe originally comes from my Auntie Julie who gave it to Popo who gave it to me. I love it because it doesn't call for anything that you wouldn't already have in your house on a day-to-day basis. There also isn't a bunch of added sugar in the batter because we all know in the end, we'll just douse the pancakes in syrup, right?
These are the type of pancakes that are thin, yet fluffy. They aren't thick and cake-y like a typical American pancake but I'm okay with that because I hate it when pancakes don't cook in the center or are too doughy.
There are also a few things you can add in to the basic recipe to jazz it up but they aren't necessary. For example, you can sub the vinegar with lemon juice or add lemon zest for flavoring.
The basic recipe calls for nothing more than buttermilk (or soured milk), an egg and melted butter for the wet ingredients and flour, salt and baking soda for the dry ingredients.
Mix the dry ingredients into the wet ingredients without over mixing, heat up your pan or griddle and pancakes will be ready in no time.
Adding in blueberries and chocolate chips are an added bonus. Thumbs up if you also top them with fresh strawberries and real maple syrup.
I totally did not mean to go overboard on the syrup ;)
Yields: 10-12 4" pancakes // Inactive Time: 10 minutes // Active Time: 30 minutes