Monday, August 2, 2010
A Taste of Childhood
Mom's pancakes were a big hit with all of our friends, and I know a few who even came over to eat them Saturday mornings after I had already left for college (thanks a lot guys). Just goes to show that they came over for my mom's pancakes, not my company!
Mom's Famous Buttermilk Pancakes
- 2 eggs
- 2 1/2 cups buttermilk (a little less than a quart)
- 4 tbsp. soft shortening (could also use canola oil or butter)
- 2 1/2 cups flour
- 2 tsp. sugar
- 2 tsp. baking powder
- 1 tsp. baking soda
- 1 can peach pie filling
- whipped cream
1. Beat the eggs well first, then slowly beat in the buttermilk until combined. Then add in the shortening and mix thoroughly before sifting in all of the dry ingredients.
*If your batter seems a little too thick, just add a few more tbsp. of buttermilk until it smooths out.
2. Heat a greased griddle or pan on the stove to medium heat and pour your pancake batter on in about 1/4 cup measurements. When they start to bubble in the middle, you know it's time to flip!
3. Resist the urge to press the tops of the pancakes down with your spatula - you smoosh out all the delicious fluffiness! Then you can top them with your traditional butter and syrup or for a special treat (like we did last night), you top them with peach pie filling and whipped cream!
* We also enjoyed bacon with the pancakes. The easiest and failproof way to cook bacon is in the oven! Just place it on a cooling rack on a sheet pan and pop it in the oven at 400 degrees for 15-20 minutes. It really works best to put it in a cold oven - don't preheat it first - and it may take longer to cook if you have thicker cuts of bacon, but so far I haven't had to cook it for longer than 20 minutes.
Remember to drain it on paper towels when you remove it from the oven. I love that we can eat bacon without having to get splattered with grease anymore!