Baby Buttermilk Pancakes

I’ve had a craving for pancakes for approximately 3 months now. No wimpy thin pancakes for me. Only fluffy buttermilk pancakes will suffice today. Fortunately for me, a quart of buttermilk currently resides in the side door of my refrigerator. Destiny awaits.

I like my pancakes with a bit of Grade B Maple Syrup. It has a deeper maple flavor than the typical Grade A. Pictured here is Trader Joe’s Grade B Maple Syrup. 

Fluffy Buttermilk Pancakes
1 cups all-purpose flour
1 tablespoons sugar
1 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cups well shaken buttermilk
1 large eggs
2 tablespoons butter, melted
 
Mix dry ingredients together in medium bowl.  Add all wet ingredients at once and stir just until combined. Do not over mix, batter will be slightly lumpy.  Lightly coat skillet with oil.  Heat to medium low.  Drop 1/8 cup of batter onto heated skillet.  Cook on first side until bubbles begin to form on surface, 2-3 minutes.  Flip over and cook another 2-3 minutes until golden brown and centre springs back when lightly touched.  Serve warm with maple syrup and butter. Makes 3 6″ and 12 1.5″ pancakes or a whole lot of 1.5″ pancakes.

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