It Came From My Mother's Meatloaf: It's International Pancake Day!

There is NOTHING I enjoy more on a special Sunday morning than a sweet stack of feather light pancakes! Of course, they aren't feather light by the time I add some REAL butter (and none of that fake stuff allowed if I'm splurging on a homemade pancake) and the really good quality maple syrup (although Log Cabin is pretty darn good and it's the stuff I was raised on). But I'm sure adding some blueberries puts this sweet indulgence into the "fruit" category on the food pyramid! And while some take the easy route and use a pancake mix, there really isn't that much involved in achieving restaurant quality - knock your grandma over - pancakes!

I really enjoy buttermilk pancakes, although buttermilk is not something you will find in my refrigerator at any given moment. I'm sure my grandmother always had this staple handy, but it's just not something I use much of ... except for making fried chicken, pancakes, and an occasional cake recipe. But there really is a remarkable difference in the taste and texture of a pancake using buttermilk versus milk. And try adding a tablespoon of malted milk powder to your pancake mixture ... this also adds a subtle and tasty extra something to pancake batter.

Here's a few of my favorite pancake recipes for you to try some weekend soon ... or hey, take a walk on the wild side and have pancakes for dinner! I won't tell !!

This lovely and unusal pancake is OVEN baked and puffs up to create a crater where you can then add your favorite fillings. It's called an apfelpfannkuchen - or translated - a German Apple Pancake! http://pinterest.com/pin/272608583664191262/

And I'm danish by heritage, but I grew up enjoying what is known as swedish pancakes ... almost crepe like in texture and thinness and so fun to just roll up and eat with a bit of cinnamon sure. http://pinterest.com/pin/272608583664197048/

And here's the basic recipe for MILE HIGH buttermilk pancakes:

Ingredients

2 eggs

1 1/2 cups buttermilk

1 tablespoon butter, melted

1 cup all-purpose flour

1 1/2 teaspoons sugar

1 teaspoon baking powder

1/2 teaspoon baking soda

salt

Directions

1. In a medium bowl combine the eggs, buttermilk, and butter. In a large bowl combine the flour, sugar, baking powder, baking soda, and salt. Make a well in the center of the dry ingredients. Add the buttermilk mixture to the dry mixture and stir just till combined (do not over beat).

2. Pour about 1/4 cup batter for each pancake onto a hot, lightly greased griddle. Cook over medium heat about 2 minutes per side or until golden brown, turning to second side when pancakes have bubbly surfaces and edges are slightly dry. Serve warm with butter and maple syrup.