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Buttermilk Pancakes With Homemade Syrup

Ingredients
  All purpose flour 2 Cup (32 tbs)
  Baking powder 2 1⁄2 Teaspoon
  Baking soda 1 Teaspoon
  Salt 3⁄4 Teaspoon
  Sugar 2 Tablespoon
  Eggs 2 Large, lightly beaten
  Buttermilk 2 Cup (32 tbs)
  Vegetable oil 1⁄4 Cup (4 tbs)
  Syrup 1 Tablespoon (Homemade)
Directions

Combine first 5 ingredients; stir well.
Combine eggs, buttermilk, and oil; add to flour mixture, stirring just until dry ingredients are moistened.
For each pancake, pour about 1/4 cup batter onto a hot, lightly greased griddle.
Cook pancakes until tops are covered with bubbles and edges look cooked; turn and cook other side.
(Any unused batter may be refrigerated in a tightly covered container up to 1 week.
If refrigerated batter is too thick, add milk or water to reach desired consistency.) Serve pancakes warm with Homemade Syrup.

Recipe Summary

Cuisine: 
American
Course: 
Beverage
Occasion: 
Christmas
Ingredient: 
Buttermilk

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