My Mother’s Day wake up was the sweetest this year. I woke up to breakfast in bed! A stack of delicious and warm buttermilk pancakes topped with strawberries and blueberries.
I recently got the book, 20 Recipes Kids Should Know, and little did I know my husband was working behind the scenes to get the kids to make me a delicious breakfast of scrambled eggs, fresh fruit, buttermilk pancakes, and wheat toast.
For some, the idea of spilled flour, eggshell pieces in the bowl, … sends waves of anxiety. At least I know that is the case in our home. When I picture my kids in the kitchen, I conjure up ideas of a mess bigger than anyone wants to attempt to clean, but I can’t resist the urge to teach my children the art of cooking! I have fond memories of my grandmother teaching me to cook in her country kitchen. She never seemed to worry about the mess I created. She was more interested in the connection we made as she taught me how to make her award-winning peanut butter cookies.
When I reminisce on the days of my past, I can’t help but want to give my children the same experience. While I know I am going to have quite a mess to clean up afterward, the benefits of them learning to cook and bake make it well worth the effort! Allowing your children to participate in the cooking process helps them to become more confident in the kitchen and also makes them more willing to try out new foods.
Kid’s Cookbook
There’s no better time than NOW to pick up this book! Imagine the delight on daddy’s face this Father’s Day if your little ones (with your help of course), plan and prepare a meal for him. The buttermilk pancake recipe below is delicious!
Purchase 20 Recipes Kids Should Know on Amazon.com
Buttermilk Pancake Recipe
Buttermilk Pancake Recipe
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Ingredients
- 2 large eggs
- 2 1/2 cups of buttermilk
- 1/4 cup of canola or vegetable oil
- 2 teaspoons of vanilla extract
- 2 cups of all purpose flour
- 2 teaspoons of baking powder
- 1/4 teaspoon of baking soda
- 1/2 teaspoon of fine sea salt
Instructions
- In a large mixing bowl, whisk together the eggs, buttermilk, oil, and vanilla extract.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Make sure the dry ingredients are thoroughly mixed together.
- Add the dry ingredients to the wet ones. Stir with a large spoon until just combined. It is okay if the batter has lumps. Do not over mix it.
- Let the batter rest for at least five minutes.
- Heat a griddle or heavy frying pan to medium heat. It is essential to evenly heat the griddle before making the first pancake. One way to test this is to sprinkle a little water on the griddle. If the water sizzles and evaporates, the temperature is just right. If the water evaporates but there is lots of steam right when it touches the griddle, the temperature is too hot. Carefully grease the griddle with the canola or vegetable oil.
- Using a large spoon, pour the batter onto the hot griddle to make 4 to 8 pancakes.
- Cook the pancakes until bubbles start to form on the surface-1 to 2 minutes.
- Using a spatula, carefully flip the pancakes only once and cook the second side until golden brown-about 1 to 2 minutes.
- Remove the pancakes with a spatula and serve immediately.
- Repeat with the remaining batter, greasing the griddle as needed.
7.8.1.2398https://livingonefulllife.com/buttermilk-pancake-recipe/
Save RecipeIngredients
- 2 large eggs
- 2 1/2 cups of buttermilk
- 1/4 cup of canola or vegetable oil
- 2 teaspoons of vanilla extract
- 2 cups of all purpose flour
- 2 teaspoons of baking powder
- 1/4 teaspoon of baking soda
- 1/2 teaspoon of fine sea salt
Instructions
- In a large mixing bowl, whisk together the eggs, buttermilk, oil, and vanilla extract.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Make sure the dry ingredients are thoroughly mixed together.
- Add the dry ingredients to the wet ones. Stir with a large spoon until just combined. It is okay if the batter has lumps. Do not over mix it.
- Let the batter rest for at least five minutes.
- Heat a griddle or heavy frying pan to medium heat. It is essential to evenly heat the griddle before making the first pancake. One way to test this is to sprinkle a little water on the griddle. If the water sizzles and evaporates, the temperature is just right. If the water evaporates but there is lots of steam right when it touches the griddle, the temperature is too hot. Carefully grease the griddle with the canola or vegetable oil.
- Using a large spoon, pour the batter onto the hot griddle to make 4 to 8 pancakes.
- Cook the pancakes until bubbles start to form on the surface-1 to 2 minutes.
- Using a spatula, carefully flip the pancakes only once and cook the second side until golden brown-about 1 to 2 minutes.
- Remove the pancakes with a spatula and serve immediately.
- Repeat with the remaining batter, greasing the griddle as needed.
