Saturday Pancakes

Which are also good any morning (or evening) of the week. I learned early on a ratio for dry ingredients that allows me to forgo ever looking up a pancake recipe: For every 1 cup of flour, add 1 tsp of baking powder and 1/4 teaspoon of baking soda. And for every 1 cup of flour it is about 1 cup of liquid (buttermilk is best! - but you can craft your own with milk and some lemon juice, or mix in some yogurt). I am not an accurate baker, so every time I make something, it will taste a little different - but I typically throw in 2 T of butter, 2-3 T of sugar, and 1 egg. Sometimes I toss in cinnamon or nutmeg or ginger (no more than 1/2 t). At the holidays, we get a little more crazy and I mix some pureed pumpkin or molasses into the wet ingredients. Then, we are good to go!! Mix the wet and dry ingredients together and pour the batter onto a hot griddle (medium heat) and wait for the batter to bubble before flipping. Once done, smother them in maple syrup (my husband) or neatly dip them into a controlled amount of syrup (me). Either way Saturday breakfast is served!