While I was growing up, we went running every morning. We were home schooled, and running was, I guess, a version of physical education. I never much liked it, not being very fast, but it was our routine. On weekends, Saturday mornings if I remember correctly, we’d go running and then we’d have pancakes for breakfast. We had a choice of thin pancakes or thick pancakes, and we got a say in which kind we had.
Thick pancakes were standard buttermilk pancakes. They were good, but they were not my favorites. They were thick enough that they ended up a little dry, at least to me. The thin pancakes were a little bit sweet, enough that I could eat them by themselves with no syrup or jam. They could be rolled up, which I liked, too. The thin pancakes always got my vote.
I don’t have pictures this time, but they are very good and easy to make, and the recipe doubles well. This is one of my comfort foods, a recipe that makes me happy and reminds me of good memories with my family.
1 cup milk
1 cup flour
1 tablespoon sugar
pinch of salt
Put everything into a blender and blend until smooth. Use a spatula to scrape down the sides of the blender, then blend again. Cook in a lightly greased or nonstick skillet over medium heat.