I haven’t had pancakes in years! Haven’t even thought about having them. I loved pancakes as a child. My dad taught me how to spread butter in between the cakes before pouring on the maple syrup. I remember watching the butter melt and roll off the sides of the pancakes. My dad would drizzle the maple syrup on top and make fun designs with it – mesmerizing! Oh that wonderful aroma! I couldn’t wait to dig in!
During the past several weeks my husband had surgery and while in the hospital they brought him pancakes! This made me think back to those fun childhood Saturday morning breakfasts. So, I decided to make some pancakes! Here’s a recipe I used which is just right for a pancake breakfast for two!
Buttermilk Pancakes for Two
Perfect buttermilk pancakes for two people. Makes 6 cakes.
- 1 cup all purpose flour
- 2 teaspoons baking powder
- 2 tablespoons granulated sugar
- 1 cup buttermilk
- 1 large egg, beaten
- 2 tablespoons unsalted butter, melted, plus extra for the skillet
- 1/2 teaspoon vanilla
- maple syrup
- additional toppings as desired (strawberries, blueberries, raspberries, etc)
In a small bowl whisk together the flour, baking powder and sugar.
In a large measuring cup whisk together the buttermilk, egg, melted butter and vanilla.
Add the wet ingredients into the dry ingredients. Stir just until no dry flour remains, but don’t worry about a lumpy batter. Over-mixing will prevent tender, fluffy pancakes.
Meanwhile, melt the extra butter in your pan, skillet or griddle over medium heat.
Using a 1/4 cup measure or similar size cup, scoop out batter onto the preheated skillet. Cook until little bubbles appear across the entire surface, and then flip the pancake to cook the other side until golden brown. Repeat with all the remaining batter.
Serve with butter, maple syrup and your favorite toppings.