Buttermilk Pancakes

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blueberry pancakes
a serving suggestion of bacon on the side with a nice dose of maple syrup
electric griddle
you cant overestimate the usefulness of having one of these electric griddle.

Add a handful of fresh blueberries or cut strawberries to this Buttermilk Pancake recipe or use the optional topping I list at the end of the recipe to make it even better.

2 X lrg eggs
2 cups unbleached all purpose flour
2 TBLS sugar
2 TSP baking powder
1 TSP baking soda
1 TSP salt
2 cups buttermilk, any type, I use whole milk (see my “making buttermilk” recipe to make your own)
4 TBLS melted unsalted butter
1 TSP vanilla extract or paste
Dash of cinnamon

Directions:

Blend together all the wet ingredients. Add the dry ingredients and mix until blended but still has a few small lumps in it. If you are adding fruit, fold it in now. Measure 1/3 cup size of batter onto a 350* greased griddle. Flip when you see the underside golden brown.
You can freeze leftovers with a sheet of wax paper in between the pancakes and place in a freezer bag. Makes about a dozen 6″ pancakes.

***OPTIONAL TOPPING***

Melt 4 TBLS unsalted butter in a frying pan and add 1 cup real Maple syrup. Slice a ripe banana into 1/2″  diagonal slices and add to frying pan. Sauté for a minute or so and add 1/2 cup blueberries. Pour over pancakes.