Buttermilk Pancakes with Strawberry Cream

Buttermilk Pancakes with Strawberry Cream and fresh berries

When I was little girl, my parents would take us to church every Sunday.  My Dad has said and believes that the best gift you can give your children is a place to worship.  It is sentiments like that, that endear me even more to my Dad.  Every once in a while there was a Sunday pancake breakfast in the church basement after Mass.  During Mass you could smell the cakes cooking and picture the vast buckets of pancake batter getting ready to hit the griddles.  After Mass, as each family headed towards the pancakes, Father would greet and bless you.  I remember after greeting father, we would stand in line, backed up in the stair case.  The closer you got, the more the smell enticed you in.  The volunteers whipped out cakes with a smile and I must say, no where ever in my life have I ever had a better pancake then in the basement of old St. Michael's Church in Farmington.  Their main ingredient was faith and love, above that the rest of the ingredients remain a secret (Bisquick? Aunt Jemima?).  Though I have tried my entire life, I have never matched the pancakes we would have in the basement of  St. Michael's.  When I want to bring back those old memories, I make these light Buttermilk Pancakes, adapted from Marion Cunningham's The Breakfast Book.  Here's to all the volunteers that have ever served a pancake breakfast.

Buttermilk Pancakes

Ingredients:

• 

  

  Buttermilk Cakes on ye old griddle

  
  1 Cup Buttermilk
• 1 Egg room temperature
• 3 Tablespoons melted butter, cooled
• 3/4 Cup Flour
• 1/2 Teaspoon Salt
• 1 Teaspoon Baking Soda

Directions:

• Put buttermilk, egg and melted butter in bowl, stir briskly until smooth and blended
• Stir flour, salt, soda together in separate bowl
• 
  Add Buttermilk mixture to flour mixture, stir until moistened -- leave the lumps....do not over mix
• Heat griddle to Med-High and grease lightly with butter
• Drizzle batter onto griddle, cook until bubbles burst through the top of the cake
• Flip cake and cook until golden
• Serve with  Strawberry Cream and fresh fruit or Maple Syrup and butter

Chefs Sample (smile)