Today at breakfast, while we were eating our pancakes, I told the kids that when we first married, I was using Bisquick to make pancakes. I characterized them as big, fat, and ugly. One Saturday we were hosting a pancake breakfast at the house for a small group, and I ran out of Bisquick. Betty Crocker, what do I do? I got out the trusty red cookbook, and set to work making pancakes from scratch. I probably didn’t have any buttermilk in the house, but I might have used sour milk (made with vinegar).
Needless to say, I had saved the best for last, and we never looked back…at the Bisquick box. I transformed myself into a buttermilk cook like my mother, and now we have made from scratch, whole wheat pancakes on a regular basis. Very easy, and oh, so tasty!
Here’s a recipe in case Betty Crocker doesn’t live at your house. I like my pancakes pretty thin, so if you like fat ones, use the same amount of flour and buttermilk.
1 1/2 cups buttermilk
2 T. oil —beat these ingredients with a whisk, then add:
1 1/4 cups whole wheat flour, pastry or regular
1 t. baking powder
1/2 t. baking soda
1/2 t. salt
Mix with whisk until smooth.
Bake on preheated griddle (325 degrees on my electric skillet) until bubbles form, then flip carefully. Makes 12-14 4″ pancakes.