Recipe by Chef Sharon 15
Wonderful, light, tasty pancakes that are unlike any others. There are similar recipes but none taste like these! Aunt Helen always had a few special recipes for "ordinary" foods that were better than any other. We've misplaced the recipe often enough that it's time it goes on here, permanently located!
Top Review by Lavender Lynn
So good! The distinct buttermilk flavor plays nicely with our traditional maple syrup and butter. We recommend keeping the pancakes small to avoid undercooked centers, a known issue with buttermilk pancakes, but the real key to that is a heavy pan at the right temperature. Light, pretty, and tasty! Made for PAC Spring 2013.
- 2 cups flour
- 2 tablespoons sugar
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon baking powder
- 1⁄2 teaspoon baking soda
- 2 eggs, beaten
- 2 tablespoons oil
- 2 cups buttermilk
- 1 cup milk or 1 cup skim milk
Directions See How It's Made
- Add wet ingredients to dry alternately, a little at a time, working out the lumps. This batter should be smooth when its completed.
- Heat pan or grill to med-high (400*) drop onto grill or pan in the desired size, turn over when bubbles appear on top, cook 'til done.
- These are great to cook in large batches to freeze and then reheat. Lovely for cold school mornings. You could use half white flour and half whole wheat flour.