COOKING PANCAKES
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Saturday Morning Pancakes
When I was a little girl my Mother use to cook me pancakes on Saturday mornings.  I remember sitting in front of the TV watching cartoons while the smell of those fluffy pancakes filled the air.  When a commercial would come on I would run to the kitchen so I could watch the outer edges of the pancakes starting to crisp up.

When I became a little older... I remember Mother telling me to watch for the bubbles to form in each pancake because that's when you knew you could flip it.  Mother cooked the best pancakes in those dark black cast iron skillets you could ever put in your mouth and many times she made them with buttermilk since she always had buttermilk on hand.  Mother cooked homemade buttermilk biscuits each and every morning and put them in my Daddy's lunch so since she always had plenty of buttermilk she would many times use buttermilk in her pancakes as well.

Mother taught me how to cook at a really early age and she also taught me to love pancakes.  To this day I cant resist cooking them on Saturday mornings just like Mother did and remembering how good pancakes with melted butter and syrup taste.
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Mothers Buttermilk Pancake Recipe

2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 tablespoons sugar
2 large eggs, lightly beaten
3 cups buttermilk
or use 1/2 buttermilk and 1/2 sweet milk
4 tablespoons unsalted butter, melted
2 tablespoons vegetable oil

  Whisk together flour, baking powder, baking soda, salt, and sugar in a medium bowl.  Add eggs, buttermilk, and 4 tablespoons of melted butter, vegetable oil; whisk to combine. Do not over mix the batter. Your pancakes will turn out fluffy if you don't over mix.

  Melt buter and oil in the bottom of a skillet.  Test skillet by sprinkling a few drops of pancake mix on it. If the drops start to brown and spatter then it's hot enough.

 

Use a soup ladle to pore the batter in the skillet, about 1/2 cup, pour pancake batter in a round pool. When pancakes have bubbles on top and the edges are simmering and crisping up then flip over. Cook until golden on bottom.

Serve:
Mother always served them with butter and golden eagle syrup.

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Blueberry Buttermilk Pancakes
use recipe above but add 1 cup of blueberries

Chocolate Chip Buttermilk Pancakes
use recipe above but add 1/2 cup of chocolate chips
and 3 tablespoons of cocoa

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