With the Cardinals in the MLB Playoffs (again!), I say, “Batter Up,” on the weekends to this killer pancake recipe. Your breakfast repertoire should always have a no-fuss option. This one always yields sweet results.

2 cups pastry flour + 2 T sugar + 2 tsp baking powder + 1 tsp baking soda + 1 tsp salt + 2 eggs + 2 1/2 cups buttermilk + 1/2 tsp vanilla + 4 T butter, melted

  • Preheat griddle or pan
  • Combine dry ingredients
  • Whisk wet ingredients except butter
  • Combine wet and dry until just combined; lumpy is fine
  • Gently fold in 2 T butter; let batter rest for 15 minutes
  • Using a paper towel, coat griddle with some of remaining butter
  • Scoop a small amount (1/4 cup) of batter onto griddle
  • Heat until bubbles form and break then flip
  • Top with remaining butter; serve warm with maple syrup and additional toppings like strawberries (a favorite of Kid A)

Light and fluffy, these pancakes are the perfect breakfast staple. I always make the full recipe and freeze remaining pancakes in ziplock bags. An easy 1-2-3 breakfast for Kid A with a packed week of school ahead.






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