How are you? I wanted to share a new #Holiday with you that falls on September 26th which was National Better Breakfast Day #BetterBreakfastDay. I’m sure you’ve heard #breakfast is the most important meal of the day.
Now that children are back in school it can be time consuming getting the kids out the door and trying to make a healthy breakfast for them but that doesn’t have to be the case with all the Cereal on the market as well as Pre-Paired Pancakes and breakfast items for sale.
I thought I would share a recipe for Buttermilk Pancakes this morning because not only is September 26th Better Breakfast Day but it’s September 26 National Pancake Day #NationalPancakeDay. Here is a recipe for you to make your own #Pancakes. Once there finished leave me a comment and let me know how the #Pancakes turned out.
Recipe for Buttermilk Pancakes
Ingredients
- 3 cups all-purpose flour
- 3 tablespoons white sugar
- 3 teaspoons baking powder
- 1 ½ teaspoons baking soda
- ¾ teaspoon salt
- 3 cups buttermilk
- ½ cup milk
- 3 eggs
- ⅓ cup butter, melted
Directions
- Combine flour, sugar, baking powder, baking soda, and salt in a large bowl. Beat together buttermilk, milk, eggs, and melted butter in a separate bowl. Keep the two mixtures separate until you are ready to cook.
- Heat a lightly oiled griddle or frying pan over medium-high heat. You can flick water across the surface and if it beads up and sizzles, it’s ready.
- Pour the wet mixture into the dry mixture; use a wooden spoon or fork to mix until it’s just blended together. The batter will be a little lumpy which is what you want.
- Pour or scoop the batter onto the preheated griddle, using approximately 1/2 cup for each pancake. Cook until bubbles appear on the surface, 1 to 2 minutes; flip with a spatula and cook until browned on the other side. Repeat with remaining batter.
Thank you,
Glenda, Charlie and David Cates
