I have always loved breakfast foods and there’s just something about a nice stack of pancakes that starts any day off on the right foot. When I’m in a hurry and looking for extra protein, I whip a short stack using our favorite mix, but when I want to indulge, this is my go-to recipe from Dessert For Two.
Why is it the recipe I use time and time again? It makes a small batch, about 6-7 pancakes, which is all we need for the three of us. When I want to make more, I just double the recipe. They turn out fluffy with crispy edges and are perfectly finished with a little butter and pure maple syrup.
Don’t have buttermilk in the fridge? No problem. Grab some plain milk and lemon and make your own. Put one tablespoon of lemon juice into a measuring cup and fill the rest of it with milk to the 1 cup measuring line. Let it sit for about 10 minutes and you’ll notice the milk will have thickened a bit, and ta da! Buttermilk.
These babies are simple enough to make on a busy weekday and indulgent enough for the weekend. Annie now requests “cancakes” on the regular and Taylor will never turn them down, especially when paired with bacon.
Happy baking!
Katie Powell Bell 