Short-Order Cook Weekend Pancakes

What parent hasn’t grumbled that they have no intention of being a short-order cook? But for a special weekend breakfast, announce that you’re going to be just that: everyone gets a pancake cooked to their exact specifications. Mix a big bowl of batter and offer bowls of blueberries, chocolate chips, chopped banana or sliced strawberries. Once the pancake batter goes in the pan, let each child sprinkle what he or she wants on the uncooked side before you flip it. Move the bowls of goodies to the breakfast table and serve more toppings with each pancake.

Sharon Bowers

Short-Order Cook Weekend Pancakes

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    2 1/4 cups all-purpose flour 6 tablespoons butter, melted
    2 tablespoons sugar 2 cups buttermilk
    1 1/2 teaspoons baking powder Vegetable oil
    1 teaspoon baking soda Pancake add-ons as desired: try chocolate chips, blueberries, diced banana, etc.
    2 eggs


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    • 1

      In a large bowl, whisk together the flour, sugar, baking powder and soda. In a second bowl, whisk the eggs, butter and buttermilk.

    • 2

      Preheat a griddle or large frying pan over medium-high heat, using a little vegetable oil to grease the pan. When a few drops of water bounce on the hot surface, pour the wet ingredients into the dry and stir as briefly as possible to barely combine.

    • 3

      Ladle the batter into the hot pan by the scant 1/2 cup. Cook on the first side for about 2 minutes, until the pancake looks dry around the edges and the center just starts to bubble. Sprinkle on any combination of desired toppings, flip and cook on the second side for a minute, until just cooked through.

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