Breakfast,  Recipes

Buttermilk Pancakes

The ancient Greeks and Romans ate pancakes, sweetened with honey; the Elizabethans ate them flavored with spices, rosewater, sherry, and apples. They were traditionally eaten in quantity on Shrove Tuesday or Pancake Day, a day of feasting and partying before the beginning of Lent.

No matter how you flip them, either with a spatula or in the air, they aren’t the easiest thing to make. Sometimes the first one just needs to be thrown away.

The world’s first pancake mix was made by the R. T. Davis Milling Company, who hired storyteller, cook, and missionary worker Nancy Green as a spokesperson for their Aunt Jemima mix in 1890. Green was born in Montgomery County, Kentucky, and she played the Jemima character until her death on September 23, 1923. In 1937, the Quaker Oats Company first registered the Aunt Jemima trademark.

Buttermilk Pancakes


  • 1 1/4 c flour
  • 1 egg
  • 1 1/4 c buttermilk
  • 1/4 c whole milk
  • 1/4 c sugar
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/4 c vegetable oil


  1. Preheat griddle to 350 degrees (or you can use a nonstick skillet). Mix the egg, milks, sugar in a bowl with a whisk. Add the soda and baking powder and whisk again. Add the oil and flour and whisk until smooth.
  2. Pour batter onto the griddle and flip when small bubbles appear. Makes about 6-8 large pancakes.

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