Pancakes

Hot breakfast = the breakfast of champions, who knows.  About once a week, I like to surprise them with pancakes and sometime the 1000 dirty bowl waffles.  Fluffy not stuffy, the best description for these great tasting pancakes.  I grew up with the Aunt Jamima box mix and the lovey pseudo corn syrup labeled maple .  Flat boring and overly sweet would best describe my childhood pancakes. 

melted butter slightly cooled with egg and buttermilk

lumpy mix

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Pancakes

from America's Test Kitchen Family Cookbook

adapted

2 cups all purpose flour

2T sugar

2t baking powder

1/2t baking soda

1/2t salt

2T cornmeal

1 large egg

3T butter melted

2 cups buttermilk (or 1T lemon juice mixed in 2 cups milk)

1T butter

~ whisk flour, sugar, baking powder, baking soda, salt and cornmeal in a large bowl

~ in a separate bowl whisk butter and egg and then buttermilk

~ make a well in center of dry ingredients

~ pour buttermilk mixture into well

~ and whisk together gently until just incorporated ( lumpy)

~ do not over mix

~ heat cast iron skillet over medium heat

~ melt 1T butter in skillet

~ add batter to skillet the size you prefer ( me, 2T)

~ flip when bubbles appear on top and shine dulls about 2 minutes

~ in about another 1 1/2 pancake should be done

~ serve hot with real maple syrup