How to Make Buttermilk Pancakes

Forget that mix. Pancakes are easy to make from scratch. Serves four (about sixteen pancakes).

Things You'll Need

• 2 tbsp. melted butter - plus more for frying and topping
• 2 c. buttermilk
• 2 eggs - lightly beaten
• 2 c. sifted flour
• maple syrup
• 1 tsp. salt
• 1 tsp. baking soda
• 1 or 2 tbsp. sugar
• Groceries
• Griddles
• Measuring Cups
• Pancake Turners
• Pitchers
• Sifters
• Measuring cups

Instructions

1. 

   Preheat griddle to about 375 degrees F.

2. Sift all dry ingredients into large mixing bowl.

3. 

   Melt butter and combine it with buttermilk and eggs.

4. 

   Pour buttermilk mixture into dry mixture and stir just until all dry ingredients are moist.

5. Add a teaspoon or two of butter or oil to griddle and swirl to coat.

6. 

   Pour batter on hot griddle using a 1/4-c. measuring cup, or make larger pancakes by pouring batter from a pitcher.

7. Let pancakes cook on one side until bubbles hold their shape on the uncooked side of the pancake and the edges appear slightly golden.

8. 

   Flip pancakes and cook on other side - the second side always takes about half as much time.

9. Serve with butter and syrup.

Tips & Warnings

• It's normal for the batter to be lumpy after you stir it.

• Try adding 2/3 c. diced banana or blueberries to the mix.

• Try replacing half the flour with whole-wheat flour, or replacing 1/4 of the flour with cornmeal.

• For perfectly shaped pancakes, use a meat baster to squeeze pancake batter onto the griddle.

• If pancakes are not served immediately, lay them out in a single layer and cover them with a towel. If you stack hot pancakes, steam will form, making them limp and moist.