Sunday, June 2, 2013


I love making pancakes for people, or at least mixing up the batter and having the Wife cook them, which I have recently been schooled on so I can do it.  I can't count the times I have been without my recipe and have to search the inter webs for it, so I have posted it on my blog where I can find it while traveling.

I used to have a waffle recipe that involved whole wheat flour, but when I had some pancake batter left over I made a waffle with it and thought it was better than the waffle recipe so I now use pancake batter for both.

Here are the instructions for making them.

First of all, if you don't have buttermilk go buy some, or you can ruin the pancakes by trying to substitute with other substances.  Dry buttermilk is nasty for this, go buy some. Vinegar and milk doesn't work either, go buy the real deal or just stop reading this now.


Mix Wet (All ingredients should be at room temp, eggs, milk) melted butter
Mix Dry Separately

Fold Dry into Wet, you want a lumpy consistency, which is why you don't mix them, YOU FOLD THEM.

LET ME SAY THAT AGAIN, FOLD THEM TOGETHER, don't mix out all the lumps or you'll ruin them like he who shall remain nameless did.

Now let the batter sit for a MINIMUM of 15 minutes.

Your batter should still be lumpy, ITS OKAY, it is SUPPOSED TO BE!

If you're batter isn't lumpy you've ruined it and the pancakes won't rise.

Now you throw the batter on the griddle and make flapjacks.

4 cups all-purpose flour
2 teaspoon baking powder
1 teaspoon baking soda
2 teaspoon salt
6 tablespoons sugar
5 large eggs
4 cups buttermilk (at room temperature)
1 stick butter melted

Note to self, this recipe is doubled.
Multiply the current recipe as written by 2.5 for a group of 20.

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