(usually something really good - pancakes, waffles, french toast) and nine times out of 10 I'd skip it all. It didn't help that I've never been a huge fan of syrup (that's changed slightly as I've gotten older, but I can eat cold, syrup-less pancakes, no problem).
However, since marrying Scott - who loves himself a good, big breakfast that includes LOTS of syrup - and Marcus, who apparently has his dad's love for syrup I've found if I'm going to make and eat breakfast it better be pretty darn good. None of that prepackaged stuff, or just-add-water mix. I want the real deal, and I want it homemade.
Both my guys love pancakes, so with a little searching and taste-testing trial and error, I found a recipe that everyone in our family seems to love.
The Best Buttermilk Pancakes - yields approximately 16 pancakes
1 1/2 cups milk
4 Tbsp apple cider vinegar (or white vinegar)
2 cups all-purpose flour
4 Tbsp white sugar
2 tsp baking powder
1 tsp baking soda
1 tsp salt
1 Tbsp vanilla
4 Tbsp butter, melted
How It Comes Together