My kiddos are super cereal fans. But they would never turn down some homemade pancakes, especially when we are out of milk.
So as I woke to the sounds of bickering over the last 1/2 cup of milk left, I knew I had better get busy and figure out something to make that would fix the breakfast problem.
Pancakes it was.
Pretty much one of those throw together what you got and hope it works mornings.
And you know what they weren't half bad, if I do say so myself. I mean the kids had seconds and even though they were not the greatest for my diet I inhaled a few myself. So fast in fact that I gave myself a short bout of hiccups..Goodness me...
So if you are like me and enjoy the moist floppy pancakes over the thick on the dryer side type then these are for you.
And if you have never tried them with my favorite topping (powdered sugar) do pass up the syrup and give it a shot. They are that moist, promise...
1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 1/2 tablespoons sugar
1 large egg, lightly beaten
1 1/2 cups buttermilk
1/2 cup whipping cream
1 tsp vanilla
2 tbs unsalted butter
Heat griddle to 375 degrees.
Whisk together flour, baking powder, baking soda, salt, and sugar in a medium bowl.
Add egg, buttermilk, whipping cream, vanilla, and butter using a whisk.
Using a ladle, pour pancake batter, 2 inches away from one other. When pancakes have bubbles on top and are slightly crisped around edges, flip over. Cook until golden on bottom.