We've always been huge fans of Sunday morning pancakes and coffee. It's become somewhat routine in our household. For years, we've bought Bob's Red Mill's Pancake Mix. We've always had good intentions about creating our own "from scratch" pancake mix, but haven't ever gotten around to it. Last Sunday, we came closer than ever because of a recipe we found in our new cookbook, The Blue Plate Diner.
Using this recipe, you could make huge amounts of dry mix and store it. We made chocolate chip pancakes (because we felt indulgent, and that's what this recipe called for), but obviously you could make them with fruit or plain too!
3 large eggs
1 quart buttermilk (we used yogurt and hemp milk because we didn't have buttermilk in the fridge)
1 tsp. vanilla
2 oz melted butter
3 cups flour
1 tsp. salt
3 tbs. sugar
1 tsp. baking soda
1 tsp. baking powder
1/2 cup oats
1 tbs. butter
2 oz. miniature chocolate chips
Mix the eggs, buttermilk (or whatever you use), vanilla, melted butter until well blended. Separately, stir together the flour, salt, sugar, baking soda, baking powder, and oats. Combine the dry and wet ingredients until they form a smooth batter. In a heated and buttered non-stick pan make 3-inch pancakes. Brown on both sides. Decorate with chocolate chips.