Early mornings are not for everyone, but when we do peel ourselves out of bed at 9 am on a Saturday.  I let my baby boy pick the first meal of the day.  PANCAKES always hover on #1.  And during berry season, it's always nice to load up on fresh fruit.  This is a very simple recipe that I found scaled down to fit our perfect family of three.  And since I usually only allow myself to indulge over the weekend, there is just enough for one meal and no left over temptation lingering in the fridge during the week.  

How to Make It:

1 cup of flour

1 tbsp of sugar

1/2 tsp baking powder

1/4 tsp baking soda

1/4 tsp salt

1 cup buttermilk

1 tsp vanilla extract 

2 tbsp sour cream

2 tbsp unsalted melted butter 

1 large egg

1 tsp vegetable oil, plus extra if needed

Fresh Berries (optional)

Maple syrup or Honey (optional)

Instructions:

Preheat oven to 200 degrees to keep pancakes warm for serving

Whisk flour, sugar, baking powder, baking soda and salt together in a large mixing bowl

Whisk buttermilk, sour cream, melted butter, vanilla extract and egg in a separate bowl until smooth

Then mix the wet and dry ingredients together gently (there will be some lumps but that's ok) Do Not Over Mix! It's supposed to be nice and fluffy. 

Let the mixture sit for about 5-10 minutes before cooking.  During this time heat oil in a non-stick pan on medium heat

Wipe out extra oil with a paper towel only leaving a thin film all over pan

Using a dry measuring 1/4 cup, pour the batter into the pan and cook until edges are set and bubbles are just breaking on the surface, about 2 minutes.  Flip these babies over and cook till the opposite side is golden brown about 1 more minute

Place on a wire rack in the middle of your heated oven to keep warm

Serve with warm maple syrup or honey and with tons of fresh berries, Enjoy!