Made from scratch, these buttermilk pancakes are the perfect Saturday morning treat!
Buttermilk Pancakes
2015-03-24 18:42:24
Yield: approximately 1 dozen pancakes
Ingredients
- 2 cups all-purpose flour
- 2 tablespoons sugar
- 1 tablespoon baking powder
- 3⁄4 teaspoon salt
- 2 cups whole buttermilk
- 3 tablespoons butter, melted
- 2 large eggs
- 1 tablespoon canola oil
- Maple-Pecan Syrup (recipe follows)
Instructions
- In a large bowl, whisk together flour, sugar, baking powder, and salt. In a small bowl, whisk together buttermilk, melted butter, and eggs. Add buttermilk mixture to flour mixture; whisk just until combined (batter will be thick and slightly lumpy).
- Lightly brush a large nonstick skillet or griddle with canola oil; heat over medium heat. Using a measuring cup, pour approximately 1⁄3 cup batter onto prepared pan, spacing 1 inch apart. Cook until bubbles appear on surface and bottom is golden brown, approximately 3 minutes. Flip pancakes; cook until bottom is golden brown, approximately 2 minutes. Serve with Maple-Pecan Syrup, if desired.
Taste of the South https://tasteofthesouthmagazine.com/
Maple-Pecan Syrup
2015-03-24 18:43:25
Yield: approximately 2 cups
Ingredients
- 1 1⁄2 cups maple syrup
- 1 cup toasted pecans, chopped
- 1⁄2 teaspoon orange zest
Instructions
- In a small saucepan, stir together maple syrup, pecans, and orange zest. Cook over medium-low heat until warm, approximately 5 minutes. Cover, and refrigerate up to 2 weeks.
Taste of the South https://tasteofthesouthmagazine.com/