This is the best pancake recipe that I have ever tasted. I got it from my friend Patti, hence the name. This recipe makes quite a bit, but my youngest daughter will reheat them for breakfast for a few days. They also can be frozen and reheated later. Actually, anything that can be frozen and sold in the store is usually okay to do at home as well.
My favorite way to eat these is with lots of melted butter and powdered sugar sifted over it. Feel free to get creative with the recipe, i.e. add blueberries, or other fresh fruit, and pecan pieces or chocolate chips are pretty tasty as well. I have made this recipe so many times that it is memorized, and that is definitely saying something, cause I don’t remember much anymore.
3 T sugar
1 1/2 T baking powder
1 1/2 T baking soda
1 tsp salt
1 tsp vanilla
3 cups all-purpose flour
1 qt buttermilk
- Beat the eggs until foamy.
- Add sugar and beat for 1 minute.
- In a separate bowl sift the baking soda, baking powder, salt and flour; add 1/3 of the mixture, mix until mostly combined.
- Alternately, add a third of the buttermilk, again mix just till combined; till all flour and buttermilk is incorporated. Let sit for about 3 minutes.
- Meanwhile, heat a griddle to 350F and spray with baking spray or lightly oil.
- For small pancakes use 1/4 c measure adjusting for the size of pancake you want. Let batter bubble and start to dry on the edges before flipping, it will help with less fallout that way.
- Make a stack, embellish with favorite toppings and enjoy!