finally here’s the recipe for the best pancakes ever…

slightly adapted from “Buttermilk Pancakes with Blueberry Compote” from Bon Appetite Cookbook.  (I discuss the short story behind this in March 2012 archives.)

1 1/4 c. mama’s coconut blend flour (we’ve made it with regular flour and other coconut flour but mama’s is the best one so far for these crepe-like pancakes)

1/4 c. sugar

1 t. baking powder

1 t. baking soda

1/2 t. salt

1 c. buttermilk

1 c. sour cream

1 egg

2 1/2 t. vanilla extract

3 T. softened butter (this extra butter was supposed to go in the skillet for cooking but my son added it to the batter and I think it along with the consistency and texture of mama’s coconut blend flour help lock in that crepe-like texture that we all found so amazing.  We tried these pancakes with regular flour and without the butter, and it wasn’t the same.)

Gently mix all ingredients together–***do NOT overmix!***–the buttermilk chunks get blended and it doesn’t end up crepe-like.  The times I have overmixed the batter, I add 3-4 T. of partly melted butter (when you melt it and it’s not all quite melted with a piece of softened butter in the middle) and I fold it gently into the batter and the batter still turns out well; it’s just not as crepe-like.  Heat skillet over medium heat and add a little butter.   Ladle in batter and cook until bubbles break on the surface and golden on the cooked side.  It can be challenging to flip these so you might want to try one at a time first and then you can help use the pan to flip it.  (You might be awesome pancake flippers though! and then never mind:)