Buttermilk Pancakes

About eight years ago my best friend moved away, we were both heart-broken. She lived here in Louisiana a few years while her husband was in graduate school and we probably spent more time together than apart! We still talk every day--at least twice a day, she's one of a kind. Having a great deal in common, we of course share our excitement for food. This is her pancake recipe and truly, they are the best pancakes I have ever had. Her favorite breakfast place in Houston gave her the recipe and if for no other reason...I'm glad she lived there long enough to get it!

Notes: These pancakes freeze well, lay waxed or parchment paper between them, let them cool, put in a plastic bag and freeze. They come in really handy during the weekdays when time runs short for breakfast and I still have to feed a very hungry Jack! (my five year old). Jack likes them with Orange blossom honey and I like them with a really good Maple syrup. You can also make them into Blueberry pancakes by adding 2 cups fresh or frozen blueberries to the batter.

Sharman's Buttermilk Pancakes

1 qt. buttermilk (4 cups)
4 oz. butter, melted (1 stick)
3 Tablespoons sugar
2 1/2 cups all purpose-flour
1 1/2 teaspoons baking soda
1 teaspoon salt
4 eggs, lightly beaten

1. In a large mixing bowl combine all ingredients, mixing just enough to incorporate together. Batter should be a little lumpy.

2. Heat a non-stick skillet or griddle over medium heat. Either spray with non-stick spray or melt a little butter in the pan or griddle. Ladle about 6-8 oz. batter per pancake and cook until lightly browned on both sides.

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