- 1 ¼ c. flour mix I use unbleached white, wheat, rye
- ½ t. baking soda
- 2 t. baking powder
- ¾ t. salt
- 2 T. sugar I use organic cane sugar or maple syrup
- 1 egg
- 1 ¼ c. buttermilk I use soured raw milk.*
- 3 T. melted coconut oil
- Mix dry ingredients and make a well in the center.
- Mix wet ingredients; add to the well, stirring until moistened.
- Pour about ¼ c. batter per pancake onto hot, lightly greased griddle. Cook until tops are bubbly and edges appear cooked. Turn only once. Never press down with your spatula.
- Serve with butter & maple syrup.
*I claim no authority on raw milk. I ask that you research and know what you and your family are eating and why you are eating it. Also, remember that our grannies knew what they were talking about …probably much more so than we do! In my kitchen, I leave some whole raw milk in a wide-mouth glass jar for a day or two to sour on the kitchen counter. Yes, raw milk, generally speaking, doesn’t “go out of date” or “ruin” but it sours nicely. Our generations are probably not used to the smell of raw soured milk but it is not at all the same as “gone-bad” pasteurized/homogenized milk. Back to my countertop milk, the cream will rise to the top, producing a great homemade sour cream. Usually, though, I will shake the jar and return it to the refrigerator where it waits to be used as buttermilk. We have always had success with its reaction to the baking soda and baking powder just like store-bought buttermilk.
Owen was our pancake maker until JonBoy took over the job when he was 9 years-old. All the children have always loved pancakes, especially with chocolate chips added. Brent likes “all things blueberry, including my pancakes”, he reports. Hearty pancakes with real butter and pure maple syrup are on my preference list.