So every time we’re at my parent’s house in cape may my mom uses it as an excuse to make her favorite pancakes (for the kids, obvs). When they’re happily eating and thanking her, she always says “it’s Becca’s recipe from Radnor!”. Thing is, I have zero recollection of this. Of making them, of giving her the recipe, none of it. All I know is that they’re absolutely delicious. Not the healthiest, but possibly the best tasting pancake out there. And there’s a place of that. When Tessa sleeps at her friend Sydney’s house she says Mr. Eric’s pancakes are better than mine. Of course they are, I comfort myself, mine are full of ground flaxseed and whole wheat flour. But I wanted some “sleepover pancakes” of my own, ones that have absolutely no nutritional value and will likely leave them hungry well before noon. So, so, mouthwateringly tasty with lots of fluffiness. I had to admit to my mom that I never saved the recipe I apparently shared with her, so she shared it back with me and here it is, saved for all eternity, our Cape May pancakes.
Buttermilk Pancakes
Makes about 10
2 c. all purpose flour
1 tsp. baking powder
1/2 tsp. baking soda
1 tsp. salt
3 tbsp. sugar
2 eggs
2 c. buttermilk
4 tbsp. butter, melted and cooled
- Whisk flour, baking powder, baking soda, salt and sugar in large bowl.
- In smaller bowl, whisk eggs and buttermilk. Add to dries and fold to combine, making sure not to over-mix.
- Heat large nonstick skillet or griddle over medium low heat; coat surface once hot with nonstick spray, mild oil or butter. Add batter in rounds, flip when golden, and cook till golden on second side. Serve.
