Buttermilk Pancakes is listed as a family favorite in the Ultimate Southern Living Cookbook. I like to imagine that someday I will have children that will beg for these come the weekend morning...nothing could be better. Let it be known that not only does it only take four minutes to mix the batter, but OMG are these little hotcakes superior to all others. We think the secret is adding chopped nuts with a strong preference for pecans.
Buttermilk Pancakes
2 cups all purpose flour (you can substitute a 1/4 cup with almond flour)
2 1/2 teaspoons baking powder
1 teaspoon baking soda
3/4 teaspoon salt
2 tablespoons sugar (we leave this out and usually add some berries too...or the classic banana and walnuts)
2 large eggs, lightly beaten (Certified Humane Eggs simply taste better)
2 cups buttermilk (clutch ingredient)
1/4 vegetable oil
Add some killer Vermont or New York State (blatant plug for the agriculture of cash poor states) syrup and enjoy!
Fresh blueberries and ALWAYS chopped pecans or walnuts.
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