Nothing Special

Just the most amazing pancakes ever! Better than anything I’ve ever had – be it out or at home. Completely from scratch and oh my – so easy!

The morning that I had planned to take this I-Hop recipe out for a spin didn’t start out well. We had a dinner to attend that evening at our parish, and everyone was asked to bring some sort of dessert. I had planned to get up before the first rooster’s crow and bake a marble sheet cake. My body had other plans – and for the first time in ages, I slept in.

Saturdays are busy without events at the church. Church events only add to the day. We had grocery shopping to do, a few errands to run, plus a new pancake recipe I wanted to try. Sleeping in just wasn’t part of the plan.

Thank God, I thought as we headed for the market, at least our grocery list for the week is small. Kiddo, Hubby and I made quick work of shopping. Team work made putting the groceries away a snap. I almost said to my guy “Just pour some cereal, we’ll skip a sit-down breakfast today. I’ve got far too much to do.” It was then that Kiddo saw pancakes on the menu posted to the fridge. And I didn’t have the heart to disappoint. Besides, pancakes, even those made from scratch, aren’t all that complicated.

Oh my word! I am so glad I decided to give this latest Scratch Recipe a spin. Never have I ever enjoyed pancakes more that I did that morning.

Oh, and the cake for the Epiphany Dinner turned out beautifully, too. Rather than get elaborate with the decorations, I decided to snatch a few statues from our Bethlehem Nativity Scene.

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I-Hop Copy-Cat Buttermilk Pancakes
Nonstick Spray as needed
1-1/4 cups Flour
1 Egg
1-1/4 cups Buttermilk
1/4 cup Sugar
1 heaping teaspoon Baking Powder
1 teaspoon Baking Soda
1/4 cup Vegetable Oil
1 teaspoon Vanilla
Pinch Salt
Butter, soft for serving
Syrup, warmed if desired for serving

Heat a griddle to medium-low heat. Spray lightly with cooking spray. Spray spatula with cooking spray.

In the bowl of a stand mixer, combine flour, egg, buttermilk, sugar, baking powder, baking soda, oil, vanilla and a pinch of salt. Beat until smooth. Take care not to over mix the batter or the pancakes may be tough instead of light and fluffy.

Ladle the batter onto the griddle, forming 5-inch circles. Increase temperature to medium, cook until the edges appear slightly dry and the underside is golden, about 2 or 3 minutes. Flip pancakes, continue to cook another 2 minutes or until golden. Repeat until all the batter is used.

If desired, plate as pancakes are ready or hold, stacked on a serving plate, in a warm oven. When ready, serve with plenty of butter and syrup.

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Alleluia, alleluia
The Lord sent me to bring glad tidings to the poor;
And to proclaim liberty to captives
Alleluia, alleluia
Luke 4:18