Basic Pancakes

I've always made my pancakes pretty much from scratch,
and this is the recipe I've been using for many years.



Basic Pancakes

2 eggs
2 cups buttermilk (See *Note below)
1/4 cup vegetable oil
2 cups all-purpose flour
2 Tablespoons sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt

1.)  Heat griddle to medium-high heat (400º F).
(I use a non-stick Teflon frying pan; spayed with Pam).

2.)  In a large bowl, beat eggs, stir in buttermilk and oil.  Add remaining ingredients; beat (or stir) just until large lumps disappear.

3.)  Lightly grease heated griddle. Pour batter, (about 1/4 cup at a time) onto hot griddle.  Bake until bubbles form, and edges start to dry; turn and bake other side.

4.)  Makes 16 (4-inch) pancakes, or 32 (3-inch) pancakes.

5.)  Serve pancakes with either pure maple syrup, store-bought pancake syrup, or with your favorite jam or preserves.

6.) *Note: If you don't have buttermilk, then add either 2 Tablespoons of 5% white vinegar, or 2 Tablespoons of bottled lemon juice (from concentrate), into a 2 cup measuring bowl (or measuring cup).  Fill the measuring bowl or cup up to the 2 cup mark with milk. (I use 2% milk).  Let set for 5 minutes before using.


I topped these pancakes with a no-cooked strawberry jam,
that I make and keep in the freezer.  

Basic Pancakes | Just A Pinch Recipes