This recipe is without a doubt my tried-and-true favorite. I’ve made dozens of other pancakes over the years but they just don’t measure up to these big, puffed and tender cakes.
The only thing I’ve added to this perfect tangy ratio of butter, eggs, flour and buttermilk is a bit of wheat germ. It must be the mom in me, but somehow the extra fiber makes them seem more wholesome and less like a pile of carbs. Who am I kidding?
This time I made use of an overload of strawberries I had on hand to make a sweet sauce to pour over the stack instead of the usual maple syrup, which instantly transforms a favorite comfort food into a fresh and summery treat.
My kids ask me to make pancakes for breakfast every weekend, and I’ve been trained to mix them up in my sleep – which is what I’d rather be doing on most weekend mornings anyway.
adapted from The Joy of Cooking
1 1/2 cups all-purpose flour
3 tablespoons sugar
2 tablespoons wheat germ, raw or toasted
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3 tablespoons butter
1 1/2 cups buttermilk
1 teaspoon vanilla extract
1. In a large bowl, whisk together the flour, sugar, wheat germ, baking powder, baking soda and salt.
2. Melt the butter in a medium microwave-safe bowl on high power for 30 seconds. Stir in the buttermilk, eggs and extract until smooth.
3. Pour the buttermilk mixture over the dry ingredients and stir just until the flour is incorporated.
4. Pour 1/4 cup scoops of batter onto a greased, heated griddle set over medium heat. Flip the pancakes when bubbles start to appear on top, after about 3 minutes. Cook the other side until golden brown.
5. Serve right away with warm, buttered maple syrup or strawberry sauce.
Makes 1 1/2 cups
1 pint fresh strawberries, hulled and sliced
1/4 cup sugar
2 teaspoons fresh lemon juice
Place all ingredients in a small saucepan and bring to a simmer over medium-high heat, stirring to dissolve sugar.
Cool slightly; puree in a blender or food processor and serve over pancakes, yogurt or ice cream.