These are #Kid2's favorite buttermilk pancakes -- so much so that he named them after himself when he was 4, leading to strange breakfast requests that sounded as though he was speaking of himself in the third person.
They are tall and fluffy, not overly sweet, and have a nice nuttiness to the flavour. I often double the batch. Leftover pancakes heat up nicely in the toaster for quick breakfasts before school.
- 3 cup unbleached all-purpose flour
- 2 tbsp granulated sugar
- 1 tbsp baking powder
- 1 tsp salt
- 2 eggs, beaten
- 1/4 cup vegetable oil
- 2 2/3 cups buttermilk
Combine flour, sugar, baking powder and salt in large bowl.
Mix together beaten egg, oil, and buttermilk. Add to the dry ingredients and stir. Batter will be slightly lumpy.
Heat your frying pan to 190C / 380F -- pan is hot when drops of water will bounce on the surface. Grease lightly and drop batter into pan by spoonful. When bubbles appear on the surface and the edges of the pancake appear to dry, flip your pancake and brown the other side.