Buttermilk Pancakes With Homemade Syrup
|All purpose flour||2 Cup (32 tbs)|
|Baking powder||2 1⁄2 Teaspoon|
|Baking soda||1 Teaspoon|
|Eggs||2 Large, lightly beaten|
|Buttermilk||2 Cup (32 tbs)|
|Vegetable oil||1⁄4 Cup (4 tbs)|
|Syrup||1 Tablespoon (Homemade)|
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.