How to make proper pancakes

Lots of people have been asking me for my pancake recipe since Primates and Pancakes. My recipe couldn't be easier - and it can be doubled or tripled or quadrupled depending on how many people you have to feed.

2 cups buttermilk
1 cup flour
1 egg
1 tsp baking soda
½ tsp salt

Whisk together in a bowl that has enough extra room that you can whisk it around but good. I set my electric griddle for 375. If you're cooking on the stove, put it on medium high and wait until the pan is so hot that if you hold your hand about an inch above the pan, you have to move your hand away pretty quickly.

Pour by ¼ cups onto a hot griddle. Flip the pancakes when they're bubbly all over and the edges are no longer shiny.

This recipe will make about 16 pancakes, which is just enough to feed Scott and me on a Sunday morning when it's just us. When there are others and we're feeling more civilized, 16 pancakes will feed three people. When there are four or more people coming to breakfast, I always double it.

You can add whatever you want to this batter except bananas. Bananas change the consistency, but make a fine addition as a topping. My favorite things to mix into this batter are pecans, blueberries (fresh or frozen) and chocolate chips.

May we recommend our favorite syrup? It's Zawalick's in Northampton. Get Grade B; it's filled with maple-y goodness. Scott picked it up last year at the farmer's market and we've been hooked ever since. He brought home two gallons in advance of the party, and we didn't even use one.

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