Growing up, breakfast was one of the best meals in our house. Be it omelettes, waffles, French toast, scrambled eggs or breakfast sandwiches; my mom knew how to do it right.
Probably my favorite breakfast of all time would be pancakes (with a side of bacon). Any flavor pancake works well for me but for a really special treat my mom would add some chocolate chips to the batter as the cakes sizzled away on the griddle.
On a rare trip back home, my mom convinced my grandma to make us her pancakes as my mom says my grandma’s always turn out the best. Below is her recipe (in approximations). Keep in mind that trying to amass specific ingredients of my grandma’s recipes is like trying to find water in a desert – impossible.
- 2 eggs
- 3 c. buttermilk
- 2 tsp. sugar
- 1 tsp. salt
- 2 tsp. baking powder
- 1 tsp. baking soda
- enough flour to make the batter thick (seriously – this is how my grandma described the amount of flour while holding up the spoon and letting the batter drip back into the bowl so I could get a visual of the thickness of the batter)
- Whisk all ingredients in a bowl.
- Warm a non-stick skillet over medium heat until drops of water sizzle on the surface. Melt a pat of butter and drop scoops of batter into pan, making pancakes as big or small as you like. When you see small bubbles appearing on the surface and the edges are set, flip the pancakes. Cook another few minutes until both sides are lightly browned.
- Transfer cooked pancakes to a plate and continue making the rest of the batter. Serve still warm. Leftover pancakes can be refrigerated. Reheat in the toaster or in a frying pan. Or save leftover batter and make fresh pancakes within a few days.