This all started because I woke up wanting waffles. We have no waffle iron and I find most experiences of getting waffles out at a restaurant ultimately disappointing. Be that as it may, I crave waffles no less than 164 times a year. I eat them maybe once a year. And, generally, only in the lobby breakfast area of a Holiday Hotel Inn “continental” breakfast nook.
Inevitably, I wind up making pancakes for myself at home approximately bi-monthly. It soothes the rage of Waffle-Want, but only for a brief period. So, low and behold, before long I wake up wanting waffles.
“I want waffles!” I demanded, sitting straight up in bed.
“Make pancakes…” moaned my ever patient husband, used to the tumultuous need for waffles ever present in our marriage.
I padded down the hall to the kitchen, threw open the cupboards and found – NO Bisquik.
I stomped back to bed and crawled under the blankets, defeated.
“Why don’t you just make pancakes from scratch?” My smart ass husband interjected into my moody undercover bitching.
“What am I : a lumberjack?!” I snarled back.
“My father used to make pancakes from scratch all the time,” Chip defended.
“YOUR FATHER WAS A LUMBERJACK!” I roared. His dad really was a lumberjack, I wasn’t kidding.
“So? It can still be done,” answered my husband quietly smiling, like the personification of The Little Book of Calm.
Well, since he put it that way, I thought maybe it can be done. And so that’s what I did: I bucked up and made some pancakes from scratch.
Fluffy Honey Butter Pancakes
The trick to fluffy, light pancakes to to leave your batter void of any eggs. You want thin, dense pancakes? Good for you; add an egg or two. Me? I like my pancakes about as dense as I like people, i.e. not at all.
- 1 cup milk
- 2 TBSP white vinegar
- 1 1/4 cups flour
- 1 teaspoon baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 3 TBSP honey
- 1/2 tsp vanilla or almond extract
- 1 TBSP Almond butter, if you got it/want it. It’s totally optional.
- 2 TBSP butter, melted
Combine the milk and vinegar and set aside. In a separate bowl mix the flour, baking powder & soda, salt, cinnamon, and nutmeg. Then whisk in the milk and vinegar mixture, butter, honey, extract, and almond butter if using. If the mixture seems to dry, add milk at a tablespoon at a time, up to an additional 1/4 cup. It should be relatively thick, but smooth, and pour slowly, but smoothly off the whisk. Heat a pan, skillet, whatevs, over medium-medium high heat. Spray with non-stick cooking spray even if the pan is non-stick. Once bubbles appear on the surface of the pancake and the first few pop, check the underside with a spatula. If the bottom is golden brown, flip and continue cooking an additional 1 minute to 1.5 minutes.
This will feed two ridiculously hungry adults, but they will have to take a serious nap in order to digest it. I recommend making this for 3-4 people.
Then keep your breakfast classy by serving with bacon and Aunt Jemima, but only if you’re out of Mrs. Buttersworth.
Please excuse the poor quality of this photo. As I was setting it up, I noticed my super chubbs kitty (Polly) suddenly hiding behind our mini plant in an attempt to score some bacon and maple syrup.