Who needs a pancake house when you have your own kitchen? Not I says the cook from Southern California. Will and I used to love to go out for breakfast and specifically to eat a good quality pancake. I say "used to" because you see we have children now and good pancake or not there is nothing delightful about spending over $35 for breakfast just to have a race with your spouse to see who can eat it first before the "countdown to melt down" begins. Not to mention that more than half of the kids food gets thrown away. The answer to our prayers - find a good substitute recipe and make your own!!! Which is just what I did this week and folks I'm not sure we're ever going back to the dining out for breakfast madness again! Yes, people it IS that good and for the fraction of the cost of one restaurant meal you, can have a dozen pancakes! To those of you who choose to ignore my warning and venture out anyway, I say good luck. Maybe you will have better luck then we do, and when it all goes south my little old blog will be here with your recipe solution. I promise not to say I told you so when you come back! :0)
Recipe from epicurean.com
1 1/4 cups all-purpose flour
1 1/4 cups buttermilk (I didn't have buttermilk so I used the substitute of 1 1/4 cup of milk plus 1 TBSP of lemon juice - let sit for 5 min., this will sour the milk and produce the same result as buttermilk)
1 teaspoon baking soda
1/4 cup cooking oil
pinch of salt
1. Preheat a skillet over medium heat. Use a pan with a nonstick surface or apply a little nonstick spray.
2. In a blender or with a mixer, combine all of the remaining ingredients until smooth.
3. Pour the batter by spoonfuls into the hot pan, forming 5-inch circles.
4. When the edges appear to harden, flip the pancakes. They should be golden brown.
5. Cook pancakes on the other side for same amount of time, until golden brown.
Makes 8 to 10 pancakes.