Introduction:
Every Sunday morning, the aroma of cinnamon and butter filled our kitchen long before the sun rose. It wasn’t just about pancakes or pastries—it was about connection. My father and I didn’t share many words at first, but week after week, our kitchen became the space where silence turned into laughter, and small routines built an unbreakable bond. This recipe, passed down through our shared moments, isn’t only about food—it’s a reflection of love, patience, and consistency.
Ingredients:
(Serves 4 and a handful of memories)
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1 ½ cups all-purpose flour
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2 tbsp sugar (for sweetness, and maybe forgiveness)
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1 tsp baking powder
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½ tsp baking soda
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¼ tsp salt
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1 large egg
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1 cup buttermilk
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2 tbsp melted butter (plus more for the pan)
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1 tsp vanilla extract
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A dash of cinnamon (Dad’s secret twist)
Instructions:
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Prepare the dry mix: In a large bowl, whisk together flour, sugar, baking powder, baking soda, salt, and cinnamon.
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Combine the wet ingredients: In a separate bowl, beat the egg, add buttermilk, vanilla, and melted butter.
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Blend gently: Pour the wet ingredients into the dry mixture. Stir slowly—Dad always said, “Don’t rush good things.” A few lumps are perfectly fine.
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Heat the pan: Warm a non-stick skillet over medium heat and lightly grease it with butter.
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Cook with care: Pour ¼ cup of batter for each pancake. When bubbles form on top, flip carefully and cook until golden brown.
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Serve warm: Stack them high, drizzle with syrup, and enjoy the sweet sound of shared laughter.