Buttermilk Pancakes

One of our traditions is to cook up a big Saturday breakfast together. This gerenally takes all morning to prepare, eat then clean up. What we fix varies from week to week, but buttermilk pancakes is a standard part of the feast.


From my trusty Phillsbury cookbook:

PREP TIME: 20 MINUTES
YIELD: 16 (4-INCH) PANCAKES; 8 SERVINGS

2 eggs
2 cups buttermilk
1/4 cup oil
1 3/4 cups all-purpose flour
2 tablespoons sugar
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
(Sometimes I sprinkle cinnamon into the mix then give it one last stir for extra yumminess)

1. Heat griddle or large skillet over medium-high heat (375°F.) until hot. In large bowl, beat eggs. Stir in buttermilk and oil. Add all remaining ingredients; stir just until large lumps disappear. (For thicker pancakes, thinken batter with additional flour; for thinner pancakes, thin batter with additional buttermilk.)

2. Lightly grease heated gridddle. A few drops of water sprinkled on griddle will sizzle and bounce when heat is just right. For each pancake, pour about 1/4 cup batter onto hot griddle. Cook about 2 minutes or until edges look cooked and bubbles begin to beak on surface. Turn pancakes; cook until golden brown.

3. Enjoy!