I broke a plate today. The first plate to break since we got them after our wedding! Out of 16 wine glasses, we only have 5 left. But somehow, up until this morning, we still had 16 plates! I suppose wine might have something to do with the glasses 🙂
Anyways, it’s good to note that it is not a great idea to leave a plate on the edge of a counter while you’re fussing with your camera!
But about those pancakes. I woke up starving this morning and remembered that Tejas had mentioned recently that I’ve never made pancakes. Well it was time to change that. My dad was the pancake chef growing up. He wasn’t a big cooker in general, but he always did breakfast and the grill. I would have him make my pancakes super thin, more like a crepe because I didn’t like that spongy dough. Today I found this great recipe online that turned out absolutely delicious!
I made a half batch (it makes about 4 pancakes) and used a little more buttermilk to get the pancakes extra thin. To make them thicker, use only 1/2 cup buttermilk. I don’t keep buttermilk around but found this handy trick for making it with milk and vinegar. I also used ghee instead of oil.
These go great with a little sprinkling of brown sugar and a dollop of sour cream.
1/2 tablespoon honey
1 1/2 tablespoons melted butter or ghee
3/4 cup buttermilk or 2 teaspoons vinegar + enough milk to make 3/4 of a cup (if using vinegar and milk, let sit for 5 minutes before using)
1/2 cup whole wheat flour (I used Indian whole wheat flour called atta flour which seems more finely ground)
1 teaspoon baking powder
1/4 teaspoon salt
- Mix honey and melted butter together.
- Add egg and buttermilk and mix well.
- Add in the dry ingredients and mix until a nice batter forms.
- Pour into a buttered non-stick skillet over medium high heat. Once the edges are browned and the little air bubbles covering the batter pop, flip over and cook until the underside is nicely browned.