This weekend, we were up in Fort Worth visiting family. The hubby’s brother was in town, along with his lovely new wife, and in honor of the occasion, we got the whole crew together for a pancake breakfast.
Actually, as my sister-in-law would say, the pancake bar became the occasion. She was the hostess of this shindig, and the mastermind behind the DIY pancake bar, and my other (newly acquired!) sister-in-law provided the amazing pancake recipe, while all four kids and their significant others pitched in to help with the cooking.
I love the concept: Make a batch of (in this case, insanely good) pancakes, then let people choose their own add-ins and serve ’em as you cook ’em. It’s the same basic idea behind our other favorite party idea (DIY grilled pizzas), which is probably why I like it so much.
We made several batches of pancakes and cooked them up in shifts on an electric griddle, four at a time, with such add-ins as blueberries, bananas, chocolate chips, pecans, and even (for the omnivores among us) bacon.
You guys, these pancakes were good. So, so good. Like I will be dreaming about them good.
They were nice and crispy on the outside, but fluffy and soft on the inside. They were thick and rich and they melted in my mouth. The secret, as with so many things, was plenty of butter.
My favorite add-ins were chocolate chips (of course) and pecans. Nora preferred hers with blueberries.
Even plain, these pancakes would have blown my mind. I can lay no claim to having made these, but I assure you, you can’t go wrong with this recipe. Enjoy, and invite some of your nearest and dearest over to share the occasion with you!
2 cups all-purpose flour
2 Tbs sugar
4 tsp baking powder
1 tsp baking soda
1 tsp salt
12 Tbs butter
2 cups buttermilk
1 tsp vanilla extract
2 eggs, lightly beaten
Mix the flour, sugar, baking powder, baking soda, and salt in a large bowl to combine.
Whisk togther the buttermilk, vanilla, and eggs. Melt 4 Tbs butter and cool slightly, then whisk into the buttermilk mixture. Pour the liquid mixture into the flour mixture and stir until just combined.
Heat a large, heavy skillet over medium heat and add 1 Tbs butter. Let it melt until the foam subsides. Spoon in about 1/2 cup of the batter and cook until bubbles come through the flapjack, up to four minutes on each side. Once cooked, place the flapjack on an oven-safe dish in a warm oven.* Repeat. Makes about eight flapjacks.
* Or, if you are lucky enough to possess one, make them several at a time on an electric griddle.