I have no right to post this recipe on my blog. This is Amuirin’s Great Grandma’s recipe. If you haven’t been over to her blog, Stop & Wander, you might want to pop on by. She’s an amazing writer, and I find myself touched and impressed by her turn of a phrase. Anyway, I wanted to make sure I had this recipe for my new recipe tab up there, so I don’t lose it. I thought of just linking to her post from that tab, but if she should decide to take her blog down, I’d lose it, and it’s a mighty good recipe. We tried them on Sunday morning, and they were the best pancakes I’ve ever made. Might try them with some fresh blueberries next time. Yum.
1 cup of flour
1 tsp. baking soda
1 tsp. salt
vegetable oil or bacon fat (not a heart healthy option but more authentic)
Put skillet on burner, heat on medium or just over medium.
Sift flour into bowl with baking soda, add salt, combine dry ingredients. Pour buttermilk over ingredients (just some. No exact amount) and let sit for a couple minutes. Do not stir.
Use a pastry brush to apply vegetable oil to skillet. If using bacon grease, cook pancakes after cooking bacon. Drain some of the excess fat into a container and add to pan as needed.
Add egg to mixture, stir with whisk (bubbles important). Add buttermilk until consistency is about like cake batter. Do not over stir.
Pour small amount of batter on skillet and flip when popping the bubbles in batter leaves an indent.
Serve warm. I like homemade jam but my daughter insists upon maple syrup.
J’s note: I used butter in the pan rather than bacon grease or vegetable oil, because I like the buttery taste. I had mine with syrup, Maya had some with syrup and some with jam, and she said she liked the jam a bit more. I got some really nice marionberry jam at the Farmers’ Market last week…I might try that next time, if I don’t try the blueberries.