Posted by: Josey Lyne Payne, Esq. | July 3, 2011

Buttermilk Pancakes

Breakfast today was a tad more labor-intensive, but oh so good.

Buttermilk Pancakes

2 cups flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon kosher salt
3 tablespoons sugar
2 eggs, lightly beaten
3 cups buttermilk
4 tablespoons melted butter

Preheat oven to 375 degrees or place a griddle over medium heat.
Whisk together flour, baking powder, baking soda, salt and sugar. 
Add the eggs, buttermilk and melted butter and whisk to combine (the batter should still have small to medium lumps).
Brush the griddle with butter then wipe off excess with a towel to prepare for cooking.
Pour about 1/2 cup of batter in a pool to form a pancake on the heated griddle.
When the pancakes have bubbles on top and are slightly dry around the edges, about 2 1/2 minutes, flip the cakes.
Cook until golden on the bottom, about 1 minute.
Repeat with the remaining batter.

Enjoy with butter and Nova Scotia maple syrup.

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