When I think Pancakes, I always think of my Grandmother Beatrice Stadey
On the weekends my Grandma would have me and my brother Rob over for sleep overs when we were little and make us pancakes in the morning. One thing you have to know about my Grandma was that when you went to see her, you were having something to eat. She loved to cook and was a very big fan of rich, filling, savory foods. Her baking, roasts and stews were legendary. When it comes to pancakes, I really am not interested in anything but her recipe. Thank you Grandma!
2 Cup Flour
1 tsp sugar
1 tsp salt
1 tsp baking soda
1 tsp baking powder
1 Cup Sour Cream
Buttermilk to consistency
MIX THAT STUFF
Really, mix it well. The normal pancake rule of “The first one won’t work” applies as normal. This recipe is RICH and you will find yourself adding different amounts of buttermilk depending on the weather, how much you are mixing or how hot you can get that pan. For this recipe you want a HOT pan. Add a little butter for that first pancake and then keep dropping batter in until you get the right dark brown on the sides. You will know when to flip, it is the exact moment in time when the bubbles stop forming.
Choc Chips and Bananas are insane in here. Being so rich, these pancakes can hold pretty much whatever you want. Make your fam happy and make my Grandma proud 😀
Sometimes life dictates short cuts. When I was working in Kelowna I came up with a very quick work-around for this recipe.
- 2 cups Aunt Jemima Pancake Mix
- 2 eggs
- half a container of Sour Cream
- Buttermilk to consistency
ONE LAST THING
There are 3 types of syrup for these pancakes. I am a big advocate for number 3, that was her fav and mine too 🙂
- Aunt Jemima Butter flavored
- Real Maple Syrup
- Pure Corn Syrup