Eat Some Wear Some
Pancakes, like all things breakfast, are serious business in my house. Â We definitely apply the "go big or go home" rule here - even our stove has a commercial size griddle just for pancakes (see below for proof).
Most of us don't have such a perfect pancake-cooking setup, so we have to make do with griddle pans or sauté pans.  This makes making pancakes for a crowd a little more difficult, only one or two at a time, but still totally worth it.  Just preheat the oven to 300˚F and keep pancakes warm until you've made enough for everyone.
The key to making these is not over mixing the batter. Â The batter should not be completely smooth, just mix until most of the flour has been moistened but leave the lumps. Â This will make the pancakes incredibly light and fluffy, perfect for absorbing lots of maple syrup.
Our favorite types include blueberry and banana-walnut, even fresh corn in the summer, but feel free to improvise or go the purist route and stick with plain. Â You really can't go wrong.
Buttermilk Pancakes
Serves:
10ish pancakes (totally depends on size)
Ingredients
2 cups all-purpose flour
1/2 cup whole wheat flour
2 tsp baking powder
1 tsp baking soda
½ tsp salt
3 tbl sugar
2 large eggs, lightly beaten
3 cups buttermilk
4 tbl unsalted butter, melted
FIXINS, ETC
maple syrup, warmed
flavor additions:
blueberries (fresh or frozen)
bananas, sliced
walnuts
Preparation
Whisk together flour, whole wheat flour, baking powder, baking soda, salt, and sugar in a medium bowl. In a separate bowl, whisk together eggs, buttermilk, and melted butter.
Pour wet ingredients into the flour mixture and whisk just until combined – lumps are ok, don't over beat this.
Heat griddle or sauté pan and grease lightly with butter or oil. Add about ½ - 1 cup of batter to preheated pan – add any desired flavorings here.
The pancake is ready to flip when there are bubbles on top and the edges look slightly dry, about 2-3 minutes. Flip and cook another minute or two. Keep warm in the oven and repeat with remaining batter.
Serve warm with lots of maple syrup.