1-1/2 c All purpose or whole wheat pastry flour (I use white whole wheat)
1-3 T Sugar
Salt
1 t Baking soda
2 t Baking powder
1/4 t Grated nutmeg
2 Eggs
3 T Melted butter, or oil
1 1/2 c Buttermilk
1 t Vanilla
Mix the dry ingredients in one bowl. In a second bowl, beat the eggs, and add the butter, buttermilk, and vanilla. Pour the wet ingredients into the dry and stir just enough to combine.
For each pancake, drop 1/4 cup of batter (large scoop works great!) onto a nonstick griddle or skillet set over medium-high heat. Cook, without disturbing, until fine bubbles appear over the surface of the pancakes. Flip, and cook until browned on the other side, about 1 minute.
On Saturday mornings, Garrett fixes breakfast for the boys.