The pancakes I make on repeat

One thing that's for certain, in this otherwise very uncertain farmlife, is our love for eating!  Because our mornings are often low-key when it comes to breakfast, I instead like to serve a more-involved, hot breakfast at lunch time.

In fact, this year, I have designated Thursdays as our Breakfast-for-Lunch day and there have been exactly zero complaints so far. 

These pancakes are a favorite and I typically serve them with bacon and/or sausage patties, scrambled eggs and some type of fruit. 

I first came across this recipe around 20 years ago, while flipping through a Williams-Sonoma catalogue, and  with a few tweaks, it's been a keeper ever since. 

Ingredients

• 2 Becker Farms eggs
• 1 1/2 c flour
• 1/2 c whole wheat flour
• 3 TBSP sugar
• 2 tsp baking soda
• 2 tsp baking powder
• 1 tsp salt
• 2 1/4 c buttermilk
• 1/2 stick butter, melted
• 1 tsp vanilla
• Optional ingredients that make even more delightful pancakes: 1 tsp cinnamon or 1 c blueberries or 2 c shredded zucchini (if using frozen shredded zucchini, be sure to squeeze out as much of the water as possible and you may need to add a little more flour (around 1/4 to 1/2 c). 

Directions

1. In a large bowl, beat the eggs together until frothy.  Add the other wet ingredients (buttermilk, melted butter, and vanilla) as well as any of the optional ingredients, if using.  Combine and set aside. 
2. In a separate bowl, combine the dry ingredients (both flours, sugar, baking powder, baking soda, and salt). 
3. With a rubber spatula, gently fold the dry ingredients into the bowl of wet ingredients. Mix until just-combined and then let the batter rest for about 10 minutes. 
4. Heat griddle (or skillet) to 350F; butter or oil as needed, then pour desired amount of batter (~1/8 c makes a nice-sized pancake) onto the hot griddle.  Once bubbles begin to form on the top (after around 1-2 minutes), flip pancake and cook on the other side for another minute or so.
5. Serve warm with a smear of butter and drizzle with maple syrup.

Note:

• These pancakes freeze well, just allow them to cool, then wrap in freezer paper (be sure to label them so you know what they are!), and then store in a freezer bag.  Put the bag in the refrigerator the night before you want to re-heat them so they can thaw (or microwave from a frozen standpoint if you totally forget to do this).  To re-heat, I arrange the desired number of pancakes in a single layer on a plate, top each with a little butter and syrup, and then microwave for around 1 1/2 minutes.