Pancakes and I have a shaky history.
I remember my brother Jonathan took me to an iHop when I was younger, around the time my dad switched to a raw food diet and cut my access to all “junk food” off, and being completely astounded by the sheer number of syrup flavors, let alone pancake combinations, served. Of course, at that time, all food not raw or completely natural had a negative stigma attached to it, so my experience was only slightly tainted by the guilt of eating white flour and sugar (the horror!). Still though, they were delicious and definitely fueled the love for pancakes I have today.
Pancakes and I are on good terms now. I haven’t been to an iHop since (turns out, they’re really not that delicious compared to homemade ones), rather I prefer to make my own pancakes. My favorite part of homemade pancakes is making syrups to go along with them, a process which is actually super, super easy. Berry syrup, caramel syrup, pudding (?), the toppings for pancakes are endless.
I’m definitely going to be making pumpkin pancakes sometime soon, but for now, these super simple, but delicious, buttermilk pancakes ought to suffice.
- 1 cup flour
- 1 teaspoon baking soda
- 1 tablespoon sugar
- ¼ teaspoon salt
- 1 1/8 cup buttermilk
- 1 egg
- 2 tablespoons butter, melted
- Stir together the flour, baking soda, sugar,and salt.
- In another bowl, whisk the buttermilk, egg, and butter.
- Add the wet ingredients to the flour mixture, and GENTLY fold together. Do not overmix.
- Cook on medium heat until golden brown.Berry Syrup
- ¼ cup pancake syrup (I used this sugar-free syrup, and I highly recommend it. It’s delicious!)
- ¼ cup diced/crushed berries (I used about 3 strawberries and 2 blackberries)
- Combine the syrup and berries together in a pan. Boil until the syrup is thick and the berries are cooked.
- Serve with buttermilk pancakes! (Or basically anything)