In honor of national pancake day, we're resharing this classic recipe from Dr. Preston Maring. Enjoy!
I really liked this recipe because I didn't have to go out and find low fat buttermilk as it suggested so often when searching for pancake ideas. You can use frozen blueberries if they aren't in season. These have a wonderful toothy texture and are really tasty.
- The 1/3 cup batter per pancake makes pretty big ones which are a little hard to flip without losing a chunk of them off to the side of the spatula. Probably 1/4 cup batter per pancake would be easier.
- It can be tricky to get the heat right. It may be better to use medium heat and be patient rather than high heat then turning it down. When a sprinkle of water dances, the heat is right. Do a test pancake to make sure it browns and doesn't burn.
- This batter is thick enough that you could make animal shapes if you wanted.
Servings: 9 big pancakes