Basic Buttermilk Pancakes

This is simple an time saving. I even bring it camping.

You will need:

1. A good storage container. Mine is the stainless steel variety. Look for something with at least a 10-cup capacity.

2. A few boxes of cake flour. Cake flour is a little bit of a sticking point for me, as I prefer to use organic flours. I have not found an organic one yet. Cake flour really is necessary for certain things - it really keeps pancakes light. You'll find it in the baking isle at any grocery store. It's in a 2# box.


Sift the cake flour once before measuring. This is important. Don't even think about skipping this step.

Sift together (yes! again!):

• 9 cups cake flour

• 3 T sugar

• 2 T plus 3/4 t baking powder

• 1.5 T (equals 1 T plus 1 1/2 t) salt

• 1.5 T baking soda

You're done. See. That wasn't so bad. Now you can clean up the enormous mess you made on the floor and counter and feel happy that you won't have to make the same mess again until the container is empty.


I make this amount for two kids. Double it if you're feeding more.

Whisk together in a medium sized mixing bowl:

• 1 egg

Add, whisking in thoroughly:

• 1 cup buttermilk

• 1-2 T canola oil


• 1 cup pancake mix

Stir gently but thoroughly with a spoon or spatula. Cook on a preheated griddle.

copyright 2008-2014 Katie Fairbank