Southern Style Buttermilk Pancakes
A southern favorite, served with bacon and real maple syrup. (In the Old South, one would use molasses or sorghum syrup, but in the 21st century, we can get away with maple syrup.)
Makes about nine pancakes, which will serve three adults or two teenage boys.
- 1-1/4 cup plus 2 tbsp buttermilk
- 2 eggs
- 2 tbsp butter, melted
- 1 cup all purpose flour
- 1/4 tsp salt
- 3 tsp baking powder
- 1 tbsp sugar
Preheat a griddle to about 300°. Spray with cooking spray if not non-stick. (You may need to experiment with the temperature setting. Electric griddles are highly variable.)
Measure 1-1/4 cup buttermilk into a two-cup container. Shake the eggs with two tbsp buttermilk in a small jar until well mixed and uniform, about 50 shakes. Stir the egg mixture into the buttermilk.
Mix the dry ingredients in a two quart bowl and sift together thoroughly. (I stir with a whisk.)
When the griddle is ready, stir the buttermilk mixture and the butter into the flour mixture and mix thoroughly with a whisk. Spoon the batter onto the griddle. Turn the pancakes when bubbles appear on top, about four minutes, and remove from the griddle when both sides are golden brown, about another four minutes.
These freeze well and separate easily even when frozen. Package them in serving-size quantities and freeze. Thaw in the refrigerator over night or on a rack in about fifteen minutes. Reheat in a toaster oven for five minutes or so.
Orignially posted: 2012-08-26
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