I haven’t really eaten many pancakes as an adult but I have fond memories of enjoying my mom’s bisquick pancakes once a week. They were always screaming hot, slightly tangy, fluffy and served straight up with butter and syrup. No berries or nuts on top, no bananas or pumpkin mixed into the batter. Just good old pancakes.
As you may recall, I am cooking my way through Zoe Nathan’s Huckleberry cookbook so when I ran into her “My Dad’s Pancakes” early on in my journey, when I was still doing one recipe per day, I was excited to try my hand at homemade scratch pancakes for the first time. As an added motivation, last month on the rare occasion that I actually visited the Huckleberry Cafe on my own for breakfast, they were actually filming her father making these very pancakes! So after my scone and latte I went home to make pancakes, for lunch. They turned out fantastically wholesome tasting, simple, clean and delicious.
For this adaptation I have simply soured the milk and let the batter sit overnight to develop some complexity, and I like that version only slightly better than if you were to take this recipe and use plain whole milk. Do make these right away, they are so very good! And just a bit of advice to all my Fiesta Friday gang: if you have dawdling-to-the-table eaters in your family (like I do), you may want to do like I do and tell them to come to the table before the pancakes are ready and serve them some hot chocolate or some bacon, because the pancakes are just not as wildly good after they’ve sat at room temperature for even a couple of minutes! I am somewhat of a bossy pants when it comes to certain dishes and this is one of those times.