Two cooks made Sunday pancakes a special meal

Robin McDaniel
Fluffy pancakes make a special Sunday morning breakfast.

Fluffy pancakes make a special Sunday morning breakfast.

If your want something special to prepare for family and/or friends on Christmas morning, how about a delicious, fluffy stack of made-from-scratch pancakes?

Pancakes at our house when I was a child were usually reserved for Sunday mornings, although there was the rare occasion when they became a “supper” treat.

Mother would stir-up the batter, and Daddy would fry up the pancakes for us while mother was getting herself and all of five of us kids ready for church. The boxed and packaged pancake mixes are good, but they just don’t compare to homemade.

I was lucky to still have mother’s recipe, so I fried up some sausage links and took a trip back to my childhood with some “from scratch” pancakes.

Pancakes are filling, but I recall getting that “sinking” feeling as the preacher began winding up the Sunday morning sermon. The pancakes just didn’t seem to stick with me like our normal breakfast of oats and biscuits did during the week. But they were certainly a great Sunday morning treat.

I had not prepared pancakes in long time, and I was hoping they would be light and fluffy with just a little hint of crispness -- the way I recall Mother’s were. She would have been proud, because the pancakes turned out just right.

Here are a couple of hints: DON’T over mix the batter. Just stir gently. There will be a few lumps in the batter, and that is OK. Also, turn a pancake only once. You will know it’s ready to turn when there are bubbles on the top and the edges are just a little dry. After turning pancake once, don’t press down on it with your spatula. It won’t make it cook any faster. All it does is flatten it and take away that light, fluffy texture.

Butter and syrup are the usual toppings, but you can always dress up your pancakes with honey, powdered sugar, whipped cream or fresh fruit.

Mother’s Homemade Pancakes

1 egg

1 1/4 cups buttermilk (not fat free)

1/4 cup vegetable oil

2 cups flour (self-rising)

2 tablespoons sugar

In medium bowl, mix egg, 1/2 cup of the buttermilk and the vegetable oil. Add flour and sugar and blend gently. Add the rest of the buttermilk. Mix just until moistened. Small lumps will be left in the batter and that is OK.

Scoop or pour approximately 1/2 cup of batter onto a lightly oiled griddle or frying pan heated to medium-high heat (or about 375 to 400 degrees). Turn when bubbles appear on top and edges are slightly brown or dry. Serve warm with your favorite pancake topping.

This recipe will make about 8 to 10 large pancakes.

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