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Nadine’s Pancakes

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Level: Easy

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Description

In the early 80’s, my family bought an old 50’s diner. Our prep cook was named Nadine, a 75 year-old woman, who had worked there since the diner originally opened. This is her pancake recipe, and still my favorite. You have to make the batter the night before you plan to use it. Prep time listed, is just the time that the batter has to sit overnight.

Ingredients

  • 1 cup Self-Rising Flour
  • 2 Tablespoons Sugar
  • 1 teaspoon Baking Powder
  • 1 teaspoon Baking Soda
  • 1 cup Buttermilk
  • ¼ cups Oil
  • 1 whole Egg

Preparation

You’ll want to mix this up the night before you plan to eat it.

1. In a medium sized glass or plastic bowl, mix dry ingredients. Add buttermilk, oil and egg. Stir together, being careful not to over mix.

2. Nadine always used to transfer the mixture into a plastic jug at this point, but you can also just leave it in the bowl if you like. Make sure that whatever you choose to put the batter in, that you have plenty of extra space. The batter will double in size, overnight, and you don’t want to wake up to a big mess in the morning. Cover the bowl loosely with plastic wrap, and stick it in the refrigerator overnight. It doesn’t taste right unless it’s allowed to sit for at least 6 hours.

3. The next day, take the bowl out of the fridge. Do not stir.

Heat a skillet over medium heat. Melt some butter in the skillet. When the butter is melted and foamy, ladle the pancake batter 1/3 cup at a time or so, into the skillet.

4. Cook a few minutes without disturbing until bubbles appear all throughout the surface of the pancake. Once that happens, flip the pancake. Cook another minute or so on the other side.

5. Transfer to a plate. Serve with butter and maple syrup.

One Comment

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nyara on 8.17.2009

I made this and my husband complained that there weren’t enough They were so simple and I love the fact that they can sit overnight. It makes my mornings that much more convenient!

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