Pancakes. It’s What for Breakfast

I am not a fan of pancakes. They are either tough, soggy, dry, rubbery, and well you get the point. Personally, I prefer French toast. But that’s for another post.

That being said, I woke up one morning a couple weeks ago with a huge craving for some delicious pancakes, slathered in butter and drizzled with maple syrup (and no, I am not pregnant). Plus I knew that it would be something different that Liam would actually eat. It would be a nice change from his usual diet of Cheerios (or Bee with milk as he likes to call it).

This recipe has changed my mind regarding pancakes and I’m willing to give them a second chance.

Buttermilk Spice Pancakes

Ingredients

• 3/4 cups flour
• 1 tablespoon baking powder
• 1/2 cup sugar
• 1/2 teaspoon cinnamon
• 1/4 teaspoon fresh grated nutmeg
• 1 egg (lightly beaten)
• 1 1/4 cup buttermilk
• 4 tablespoons butter (melted and slightly cooled)

Directions

1. Preheat oven to 200F. Place a sheet pan inside.
2. Combinen flour, baking powder, sugar, cinnamon and nutmeg in a large bowl
3. In another bowl, combine the egg, buttermilk and melted butter.
4. Make a well in the dry ingredients and mix in the wet ingredients until just combined. Allow batter to rest for at least 15 minutes. There will be small lumps in the batter.
5. Heat a griddle to medium heat. Grease lightly with butter and drop spoonfuls of batter onto the griddle. When bubbles begin to form on the surface, it is time to flip the pancake. Once golden brown on both sides, transfer to the pan in the oven to keep warm.
6. Serve with butter and maple syrup.