Well now, let me tell ya somethin’ ’bout makin’ pancakes with buttermilk and self-risin’ flour. It ain’t hard at all, and it sure does make a fine breakfast. I reckon it’s better than them store-bought pancakes with all them chemicals in ’em. When you use self-risin’ flour, you don’t need no bakin’ powder or bakin’ soda, and that’s somethin’ I like. Simple, easy, and tasty. Let me walk ya through it, and I promise you’ll be makin’ them every Sunday morning like I do.
First thing you need is your self-risin’ flour. Don’t worry none, it’s real easy to find at most stores. You ain’t gotta go searchin’ for all them extra ingredients like you do for regular flour. And then, ya need some buttermilk. Now, if ya ain’t got buttermilk, don’t fret! You can always make it by addin’ a little bit of vinegar or lemon juice to regular milk, stirrin’ it up, and lettin’ it sit for a few minutes. That’ll do the trick just fine.
Now, let’s get to mixin’ it up. You’re gonna want about a cup of that self-risin’ flour. Throw it in a big ol’ bowl. Then, pour in a cup of that buttermilk. Ain’t gotta be exact, mind ya, just close enough. After that, crack an egg in there. You don’t need no fancy eggs, just the ones ya got from the henhouse or the store will do. Then, add a tablespoon of sugar, and don’t forget a little bit of salt for flavor. I usually just sprinkle a pinch, but ya can use more if ya like things a bit saltier.
Once you got all that in your bowl, you wanna mix it up real good. But don’t go overboard. Just stir it till it all comes together. Don’t make it smooth as a baby’s bottom, ’cause that’s not what we’re after. We want a little lump here and there. It’s alright. But do make sure there ain’t no big ol’ clumps of flour floatin’ around. Just get it all wet and kinda lumpy-like.
Now, here’s a secret I’ve learned over the years: once you mix that batter, don’t be in too much of a rush. Let it sit for about 10 minutes. This gives the flour a chance to soak up all the liquid and makes the pancakes fluffier. I know, it’s hard to wait, but trust me on this one. Just set the table, heat up the griddle or pan, and you’ll be good to go.
Speaking of griddles, get it nice and hot before you start pourin’ on that batter. I like to use a cast-iron skillet, but a regular non-stick one works just fine too. If you’re usin’ a griddle, make sure it’s preheated to about medium heat. Once that pan’s ready, ladle on some batter. I usually pour about a quarter cup for each pancake. Watch for bubbles to start form in the middle. When you see them poppin’ up, that’s when you flip ‘em. Don’t go flippin’ too early, or you’ll end up with a mess.
Flip ‘em once and cook ’em just a bit longer on the other side till they’re golden brown. It don’t take long at all—maybe a minute or two. Then, get them pancakes off the griddle and onto a plate. You’ll want to stack ‘em up nice and high, just like they do in them fancy diners, if you ask me. You can drizzle some syrup on top, or throw on a handful of berries, maybe even some butter if you’re feelin’ extra fancy.
These pancakes are light and fluffy, just the way pancakes oughta be. They’re perfect for a Sunday morning breakfast or even for a special brunch when you got folks comin’ over. Ain’t no need for all them fancy pancake mixes when you’ve got self-risin’ flour and buttermilk right there in the cupboard.
So there you have it. Simple ingredients, simple steps, and a breakfast that’ll make everybody smile. You won’t go back to them boxed pancakes once you try this. Give it a go, and let me know how it turns out for ya. I’m sure you’ll be makin’ ’em every weekend from now on!
Tags：[buttermilk pancakes, self rising flour pancakes, easy pancake recipe, breakfast pancakes, fluffy pancakes, homemade pancakes, weekend breakfast, brunch recipe]
