Some days you just want to conform to the strictures of dinner society. You don't want to be tied down to the concept of a "soup to nuts" multi course spread.
You seek the comfort that can only be delivered by having breakfast foods for dinner.
In the immortal words of Chuck Berry, "This is a free country - live like you wanna live, baby, yeah"
Ever since I was a little kid, one of my favorite comfort foods were the pancakes that my mom would make. So fluffy and delicious, no boxed pancake mix could ever hope to compete.
When my kids were little these pancakes were quickly renamed to honor the woman who crafted them ... My mom, Their Nanny .. so we have NANCAKES.
Step 1: Recipe
This recipe scales directly so just increase quantities as needed. This amount will yield approx 8-10 medium sized pancakes.
1 Cup of Flour
1 Cup of Buttermilk
2 Tablespoons of Oil or Butter (softened)
1 Tablespoon of Sugar
1 Teaspoon Baking Powder
1/2 Teaspoon of Salt
1/2 Teaspoon of Baking Soda
Step 2: Buttermilk
The key to making great nancakes is buttermilk.
Buttermilk is the liquid left behind after churning butter out of cream. I know ... mind blown. This is known as traditional buttermilk.
If you are not in the habit of churning your own butter, or you don't feel like taking off you comfy slippers and putting on shoes to run to the grocery store for a container of buttermilk, have no fear, you can make your own.
For every 1 cup of milk, stir in 1 tablespoon lemon juice or vinegar. Let the mixture stand for 10 minutes. The acid will curdle the milk slightly causing it to thicken.
Step 3: Dry Ingredients
Combine the dry ingredients together and set aside.
Step 4: Wet Ingredients
Whisk eggs and softened butter (or Oil) together.
Add in the buttermilk.
Step 5: Add the Dry Ingredients to the Wet Ingredients
Slowly add the dry ingredients into the wet ingredients and stir until blended. Do not overmix the batter, small lumps are ok.
Now let the batter sit for 15-20 minutes. This is a really important step, because the reaction between the acid in the buttermilk and the baking soda is what is going to make the nancakes light and fluffy.
Step 6: Cooking
In a buttered skillet ladle the batter in.
When the bubbles rise up through the batter and pop leaving little holes it is time to flip the nancakes.
Cook the second side of the nancakes until brown.
Serve up your nancakes with sides of your choice. Bacon, Breakfast Sausage, Grits, Fried Eggs, or any other breakfast food that makes you happy